SC - Adaptation from Apicius for jerking meat

[Olwen the Odd]

>
>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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