SC - period nomadic tents (OT)

[CBlackwill@aol.com]

In a message dated 3/28/00 8:26:35 PM Pacific Standard Time, troy at asan.com 
writes:

> > Folks, Sausage and ham are not fermented.  No matter how you look at it.
>  > There is no fermentation or "controlled rotting" in the production of 
> either
>  > of these two items.  Thank you for playing...
>  
>  Actually, several kinds of both are, inasmuch as bacteria are involved
>  in their production. Hard or Genoa salami, for example, as well as
>  various summer sausages, quite definitely _are_ fermented, and you can
>  even buy cultures for producing them. As for ham, many brined hams have
>  their character due to aged brine which contains lactobaccili. It isn't
>  simply a matter of salt penetration, or you could get the same effect by
>  slicing pork thinly and adding salt.
>  

Okay, I *may* stand corrected.  But, I'll have to do a little research into 
this before I give in completely.  Idon't think this is actual "fermentation" 
you're talking about...but again, I could be wrong.  I'll let you know what I 
find out.

Man cannot live on bread alone... he must have beer to soak it in.