SC - Tomato Liqueur?

[John Henschen]

In a message dated 7/15/98 8:25:56 AM US Mountain Standard Time, troy at asan.com
writes:

<< 
 In a world where a lot of people never traveled more than maybe 20
 miles from their birthplace, spices had a role of exoticism and romance
 in everyday, or even festival day, life...also, they were seen as having
 medicinal value, and were a way of displaying that you were not only
 rich, but edumacated, as well...
 
 Adamantius >>


Not to mention the preservative properties of some spices.  A ham left "raw"
in a cool dark place quickly becomes spoiled.  A ham covered with salt and
pepper in a cool dark place becomes "cured", but it has a funky taste.
Additional spices are used to improve that flavor.  Whether you go the "sweet"
route and use honey, brown sugar, or molasses or the "hot" route and use
peppers, garlic, cumin, etc...
Smoking is another way meat is preserved without refrigeration, adding spices
to meat while it is being smoked improves the flavor, and can extend the
"shelf life"

LOTS of spice (especially salt) were needed to do it properly.  My foster-
mother-in-law/Great-aunt-in-law (don't ask, it is a Southern relative thing)
has recipes from generations of her family.  All the meat recipes begin with
directions on how to soak the spices off the meat before cooking.

I worked a dairy farm for twenty years.  We raised our own meat.  I have cured
many a ham, and made many a sausage (smoked or otherwise).  I can tell you
that in most cases, the taste goes a bit off before the meat is dangerous, and
spices can make a cut that is not quite up to par taste wonderful. 
 In the days before refrigeration,  a small-hold farmer and his family would
be hard put to eat an entire herd animal before it spoiled.  Some they gave to
friends and family, some they jerked and dried and smoked.  Some they spiced
and hung.
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