NaCl (was Re: SC - ham)

[Marilyn Traber]

	Greetings all!
	While in Germany I was exposed to salt grinding and preservation.  The
salt was stone motar ground to near talcum fineness then used to salt both
meat fish and fowl.  It takes a lot of salt and it is obsorbed like crazy. 
When it came time to try to use the preserved items they really had to be
soaked, and soaked, and soaked, and soaked. . . I think you get ther idea. 
Smoking fish is also very popular in areas where the professional salt
grinders could not be afforded.  Smoked then salted seems redundant but it
was the method shown on fish using the normal not ground salt.  Pork was
often preserved in a very heavy concentrate of salt water.  According to
the German teacher who was giving us this, pork was smoked  and salted
before barrels came into regular use.  So it all comes back to salt salt
salt.  Rinse, rinse, rinse and rinse again.  (GRIN)  Enjoy
	Balldrich

- ----------
> From: Melissa Martines <mmartines at brighthorizons.com>
> To: 'Cooks' <sca-cooks at Ansteorra.ORG>
> Subject: SC - Salted Fish
> Date: September 16, 1998 11:32 AM
> 
> Does anyone out there have a period technique/recipe for creating salted
> fish?  Especially late period English?  I am planning a "Harvest Food"
> workshop in November for food preservation and I would like to do salted
> fish.  I find plenty of recipes about how to cook with the fish once it
> is salted, but nothing about how it got that way :)  Any help would be
> greatly appreciated.   
> 
> Also, I am looking for any period recipes for pickled mushrooms and
> pickled garlic.  I have some great recipes for cucumbers, flowers, a
> compost/salad, and lemons, but would really like to do mushrooms and
> garlic if anyone knows of any.
> 
> Thanks.
> 
> THLady Morgan MacBride
> Meridies
>
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