SC - Lord's Salt experiment.

[Jeff Heilveil]

Salut!
It has been a while since I last posted. Recently, I was moving out of my
house and heading out to a new one, and my housemate and I found a
left-over jar of Lord's Salt in a cabinet.  We had made it for Lillies
(Mid-June) and it was still around.  Having taken the precautions that my
pathology background provided, I sampled some of the meat.  IT was
wonderful.  It had even mellowed a little bit.  Now, we do things a little
differently than the recipe in the Miscellany.  Using a bottle of "Essig"
(25% acidity vinegar), we made a solution of 7% acidity vinegar (As
opposed to mixing 5% and 7% as suggested.  IT results in a strongly
flavored meat that works well for Roast of Meat, and for snacking on with
bread.  Well, it turns out that it also works well for meat that is still
safe to eat 4 and a half months later.

Yours in Service.

Cu drag,
Bogdan


_______________________________________________________________________________
Jeffrey Heilveil M.S.		      Ld. Bogdan de la Brasov, C.W.
Department of Entomology		MoAS, Barony of Wurm Wald
University of Illinois		    	  Bucatar-sef, Wurm Wald
heilveil at uiuc.edu			      Middle Kingdom
(217) 355-5702		       
ICQ: 34699710 	               A Bear's paw and base vert on field argent

Once one dismisses the rest of all possible worlds, one finds that this is
the best of all possible worlds.
				 -Voltaire, _Candide_
_______________________________________________________________________________


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

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".

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