SC - Slainte and Jerky

[Castor Quinn]

Slainte a chara,
    Good health to you all.  I've only been lurking here for three days but
I'm an impatient sort so I'm going to leap right in now and bugger the
consequences, and hopefully I won't reiterate too much of what hath gone
before me ;)  I'm of Irish descent down in Sydney, and I presume you guys
are mostly american (as is the tendency on the net these days) though I did
seem to notice at least one Welsh person, so Celtic greetings to you ;)
    Okay, enough with the small talk.  I notice a thread on slated meats and
preservatives going on here, though I was only lucky enough to catch the end
of it.  I am currently writing a fantasy novel, so preserved meats are
important to me, since a medieval-style system of food preservation and
preperation would be the most realistic and useful system, and I am a
stickler for details so I would like to get it right.  My question is this:
these preserved meats mentioned seem to be preserved and stored in liquids -
vinegar salt and various other solutions.  What about "jerky"?  Are these
meats, once preserved in these liquids, then going to last veyr long if
taken out, dried, and carted around the place?  If not, what style of
preservative is best used to make jerky?  What was used in Europe, at any
time?
    Slan for now, agus beannacht.

     On the eve of memory,
          Castor Quinn.

¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø,¸¸,ø¤º°
`°º¤ø,¸¸,ø¤º°`°º¤ø¤º°`.
The Free State's Refrain:
   "I believe in the Power of Good,
    I believe in the State of Love
    I will fight for the Right to be Right
    I will kill for the good of the Fight for the Right to be Right."


David Bowie, Cygnett Committee

¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø¤º°`°º¤ø,¸¸,ø¤º°`°º¤ø,¸¸,ø¤º°
`°º¤ø,¸¸,ø¤º°`°º¤ø¤º°`.

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

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".

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