SC - fermented meats
LrdRas at aol.com
LrdRas at aol.com
Thu Mar 30 17:25:22 PST 2000
In a message dated 3/29/00 8:43:41 AM Eastern Standard Time,
ekoogler at chesapeake.net writes:
<< I was assuming that whoever brought up the subject of ham knew that it
didn't
get fermented in the strictest sense. >>
There is also the process of the 'pork' barrel which I grew up with in which
the fresh hams are immersed in a brine solution and stored in a cool place.
The pieces are fished out of the liquid and used as needed. By the odor it
gives off, I would say some sort of fermentation is taking place. This is the
origin of the phrases 'bottom of the barrel' and 'pork barrel projects.
Ras
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