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

[Mark Hendershott]

At 12:55 AM 9/21/2003 -0700, Cariadoc wrote:


>snipped Stefan



>As I think I said in my original post, part of the objective is to have 
>things that don't require cooking. At Pennsic this year, the encampment 
>was down to just the four of us, and getting a fire going and cooking a 
>meal over it is a good deal of trouble for two adults and two kids. So I 
>thought it would be useful to have more things that could be eaten cold.
>
>We do use beef salami, and beef or turkey sausage, and apples, and bread, 
>and melons, and ...  . But I was looking for some more things, and smoked 
>meat and fish seemed like plausible candidates that I didn't know enough about.
>--
>David/Cariadoc
>http://www.daviddfriedman.com/

What about Bresaola?  I think I spelled that right.  It is Italian, 
essentially air dried beef.  The process, as I once read of it, seems much 
like making prosciutto.  Don't know if it is documentably period, but that 
seems likely.

Simon Sinneghe
Briaroak, Summits, An Tir