[Sca-cooks] period smoke houses?

[Stefan li Rous]

Bear commented:
> > Then how do you account for the viking smokehouses?
> > Olwen
>
> During the summer, sub-arctic regions have more insect life than a
> Mississippi swamp.  I've been both places and will attest to the fact.
>
> If you smoke meat other than summer, then you need some kind of 
> structure to
> retain the heat.  The colder the weather, the faster the heat 
> dissipates.
But if you are only smoking the meat and not drying it, why do you need 
to retain the heat? I can see where you probably need something to 
retain the smoke, though. Or is it always a process of either drying 
and smoking the meat or drying it only but never smoking it only?
Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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