SC - Adaptation from Apicius for jerking meat
Olwen the Odd
olwentheodd at hotmail.com
Thu Oct 19 07:39:10 PDT 2000
>
>From the 1936 Vehling translation of Apicius, Book I, Chapter VII
>[Vehling 11]:
>
>"To keep cooked sides of pork or beef or tenderloins place them in a
>pickle of mustard, vinegar, salt and honey, covering meat entirely. And
>when ready to use, you'll be surprised."
>
>If I recall correctly (Mmm...notes have disappeared) I started with
>750ml of red wine vinegar, 250ml of honey, 4 Tablespoons each of ground
>mustard and sea salt. Seumas
Seumas, why did you choose to use sea salt? The Apicius recipe just says
salt. I am curious because I know several people who get serious migrain
headaches from sea salt. I don't know _why_ they do, but I have seen it
happen several times.
Olwen
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