SC - Ideal vs. practical
Bonne of Traquair
oftraquair at hotmail.com
Sun Mar 21 12:03:45 PST 1999
In a message dated 3/21/99 2:02:50 PM Eastern Standard Time,
oftraquair at hotmail.com writes:
<< So, they packed it in lots of salt and kept it drained rather than
slightly salted and a brine allowed to form. Which would make the
texture more like "smithfield" ham rather than corned beef, do you
think? How would this be prepared and served?
>>
I don't know if this is period or noit but my Gram put pork roasts down in a
barrel of high ly concentrated salt water for the winter.
Ras
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