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

[david friedman]

Any experience on how long it keeps without refrigeration?

>         How about the commercially packaged smoked salmon?
>
>At 10:03 PM 9/19/2003 -0700, you wrote:
>>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.
>
>>David/Cariadoc
>
>Jehan Yves
>
>
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-- 
David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.daviddfriedman.com/