[Sca-cooks] Smoked fish and meat--questions

[david friedman]

On a tangent from the smokehouse discussion ...  .

We've been thinking that we need more things for Pennsic that don't 
require either a cooler to preserve or cooking. That way we can do a 
larger variety of cold meals. One possibility is to use smoked meat 
or fish.

Neither Betty nor I has much experience with such. Are there 
commercially available products that will reliably keep for a week or 
more without refrigeration, and where does one get them? 
Alternatively, what plausibly period ways to we have of making such 
things that don't require hanging them in a chimney for months, where 
a fire is kept all the year round.

Given my persona, pork products are not an option.
-- 
David/Cariadoc
http://www.daviddfriedman.com/