SC - Thoughts on Food - Aussie Tucker- OOP

[Lillian Johnston]

	Greetings Stefan Ii Rous!
	I usually have it smoked (Mesquite is not period but tastes just fine) and
salted by the packer.  They have the equipment and facilities to do it, I
just order it lightly salted rather than the usually massive salt cure that
is used by US pork meat packers. (I know not all cuts are salted and those
usually are treated as is custom - no salt added )  Hope this clears things
a bit.  If you get a chance you should try a good thick slice back bacon,
its a treat!  Mostly meat nice 'n lean!
	Balldrich

- ----------
> From: Stefan li Rous <stefan at texas.net>
> To: SCA-Cooks maillist <SCA-Cooks at Ansteorra.ORG>
> Subject: Re: SC - rasher of bacon??
> Date: September 19, 1998 11:34 AM
> 
> Greetings Balldrich with the soapbox hat,
> 
> >  Often I
> >have to buy and special order the cuts the size and type I like from a
> >packing house.  I also get to pay higher prices for it but it is worth
it
> >when I can feed folks food closer to what it should look and taste like
> >rather than the modern neatly packaged processed tasteless poorly salted
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