Fwd: SC - Jerky - OOP or...?

[Philip & Susan Troy]

I sent this question, about the periodicity, or not, for Western Europe, 
800-1500, of flavored dried meat in forms similar to what we would 
currently call "jerky" and never saw any response... so, since I'm still 
interested, I thought I'd try again, 8-)...
Chimene
- ---------------- Begin Forwarded Message ----------------
Date:        04/13  11:37 AM

Seeing the "Sex-wine" jerky recipe go by, again, prompts me to wonder if 
there 
is any period reference to -complexly flavored- dried meat?  

And am I correct that unflavored (air?-)drying and (dry) salt drying 
- -were- 
techniques used to prepare meat for storage in period?

Also we have "complexly flavored" spiced brine (Lord's salt); do I assume 
correctly that plain brine was also used?  (since I have a serious 
vinegar sensitivity to deal with, Lord's salt is absolutely out of the 
running at my house...)

Thanks,
Chimene
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================