[Sca-cooks] Re: cooker

[Decker, Terry D.]

Besides injecting a little humor, the point I was trying to make is cold
weather is a false requirement for smoking meat for preservation without
refrigeration.  Plains Indians used a combination of smoke, air and sun to
achieve the effect.  The buccaneers smoked boucan on racks over low fires.
I do suspect that in both cases, the dehydration was more critical than the
smoking.

All that aside, it should be pointed out that smokehouses in Texas pre-date
refrigeration.  There is a replica of one at Washington-on-the-Brazos.

Bear

> But, Bear, they didn't use a cooker (like a back yard 
> barbeque , or a smoke-house.)
>  
> I don't know about North and East, but if you go to a 
> restaraunt or grocery store around here and buy something 
> 'smoked', it has been hot smoked.  Not Air dried.
>  
> Now, if you are taklig about jerkey (the real stuff, from 
> thinly sliced muscle meat, and dried on racks or in a 
> dehydrator (or one of a multitude of ways)  not ground meat 
> shaped and dried) Yes you can find that, but I have noticed 
> that a lot of the stuff I have found in convienience stores 
> sayd "Pasteurized" which may also mean heat cooked, not air dried.
> 
> Leofwynn