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

[John Kemker]

david friedman wrote:

> 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.

Your Grace, you might check www.nbsmokehouse.com for a variety of smoked 
meats.  I will give fair warning, however:  They smoke using New World 
woods and spices, for the most part.  In addition to smoked Beef 
Brisket, they also sell smoked Beef Tenderloin.  There is also the 
smoked Turkey, Pheasant, Chicken, Cornish Game Hens, and smoked Sockeye 
Salmon.  Since the Salmon comes in a sealed foil pouch, they claim it 
can be stored without refrigeration.  After opening, I do not know how 
long it would last.

I would definitely stay away from their sausages, as I believe all of 
them contain pork, with possibly the exception of the Beef Summer 
Sausage Chubs.


--Cian O'Madadhain
mka John Kemker


DISCLAIMER:  My sister's husband's cousin is the Smokemaster for New 
Braunfels Smokehouse.  I, however, don't receive anything for informing 
you of its existence or product lines, not even a leftover piece of 
smoked salmon.  I have, however, enjoyed their products IMMENSELY and 
can speak for their quality.