[Sca-cooks] Dried meat in period?

[Kim Schab]

Styque Jacquerie   Oh my how fancy!

Alessandra
(giggling maniacally while she forwards this one
rapidly)
--- Siegfried Heydrich <baronsig at peganet.com> wrote:
>     Or, if you have the ability to smoke meats, I
> keep seeing pork shoulders
> & picnics on sale for $.99/ lb, and as low as $.69.
> Even with shrinkage, if
> you smoke 'em and chunk 'em, they're cost effective
> and the styque jacquerie
> will love it! And the bones can be used gloriously .
> . . This is another
> case where the cheaper cuts will work nicely, as
> it's damn near impossible
> to overcook anything in a smoker.
>
>     Sieggy
>
> ----- Original Message -----
> <EL SNIPPO GRANDO>
> >
> > And then, of course, we have the old standbys of
> dryish hams being
> > eaten without further cooking, and sausages,
> including the
> > smoke-dried Polonian sausages (English kielbasa)
> mentioned by Hugh
> > Plat.
> >
> > Adamantius
>
>
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=====
"Optimism is a force multiplier."  Colin Powell


Always remember, stressed is just desserts spelled backwards :)

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