SC - preserving meat
Suzanne Berry
sberry at primavera.com
Thu Jun 11 06:24:46 PDT 1998
Suzanne Berry at PRIMAVERA
06/11/98 08:24 AM
Hi, folks....
I've just been browsing through the florilegium (thank you, Stefan!)
looking for various ways of preserving things and noticed a mention by
Aoife from April of 97:
Preserved Beef (after an Apecius--------The beef was kept using
honey, vinegar, recipe for veal) mustard, salt, and some herbs I
threw in. This was far and away the winner! The meat was pre-cooked
and then immersed in the pickle, and kept very well for 3 days (I
didn't want to be manic about it).
Aoife would you be willing to comment further? Unfortunately, I
don't have much access to the real sources. Or does anyone have other
methods other than using "the Lord's Salt?" I have someone in my
immediate household who cannot abide vinegar, though I have
experimented with "the Lord's Salt" anyway.
Any info or adivce would be greatly appreciated.
Aislinn
(who currently has her dehydrator going 24 hrs a day, making jerky and
dried fruits for Pennsic)
sberry at primavera.com
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