[Sca-cooks] Smoking

[Huette von Ahrens]

Oh okay.  That makes sense.

Well, the smoked ducks I did for the banquet were
entirely an experiment on my part.  I bought
a charcoal smoker and Etien bought an electric
one.  We spent three Sundays and smoked 48
ducks for the banquet; 8 ducks per smoker, 16
total per Sunday.  There wasn't much difference
between the ducks smoked over charcoal and those
smoked over a heating element.  The only
difference was one of maintenance.  Making sure
that the charcoal remained hot during the entire
session.  Also, interestingly enough, the
electric smoker went through the hickory wood
faster than than the charcoal, so you had to
keep refreshing the electric one more often.

Since at that time I couldn't find any period
woods to use as the smoke, I choose hickory
as being closer to period than mesquite, my only
other choice.

I took my smoker to a Great Western War a 
couple of years ago and smoked some more
ducks for my encampment.  It was nice to have
a low maintenance meat cooker so that I could
do other things while they cooked and smoked.

How did your smoking session turn out?  What did
you learn from the experience?

Huette

--- Carol Eskesen Smith
<BrekkeFranksdottir at hotmail.com> wrote:

> It was directed to Master A, actually; he made
> those sausages by hand Saturday, then smoked
> them at my place Sunday, and then complained
> about how sore he was from stuffing all those
> sausages on Monday, neglecting the work he'd
> done smoking them.  First time of smoking
> anything for Nikki and me, hence the referral
> to an education.  (I hope this makes things
> clearer; it would probably work better in a
> real conversation than by e-mails passing in
> the night.)
> That salmon sounds really good, too.
> 
> Regards,
> Brekke
> 
> ----- Original Message -----
> From: Huette von Ahrens
> Sent: Tuesday, November 16, 2004 6:20 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Gunthar Updates
> 
> I am not sure who this was directed to.  But I
> didn't smoke the salmon.  I smoked the ducks.
> The salmon I cooked in beer and parsley,
> rosemary
> and thyme using a period recipe, which I posted
> here a few years ago, which is in the  
> Florilegium.
> 
> Huette
> 
> 
> --- Carol Eskesen Smith
> <BrekkeFranksdottir at hotmail.com> wrote:
> 
> > And you didn't even include the smoking
> thereof
> > on Sunday! :)  Thanks for the education! 
> (AND
> > the loan of the smoker, which is now
> sheltered
> > in my garage, out of the elements.)
> >  
> > Regards,
> > Brekke
> >  
> > ----- Original Message -----
> > From: Phil Troy / G. Tacitus Adamantius
> > Sent: Monday, November 15, 2004 7:28 PM
> > To: Cooks within the SCA
> > Subject: Re: [Sca-cooks] Gunthar Updates
> >  
> > Also sprach Huette von Ahrens:
> > >Etien and Baka spent most of the morning
> > >cleaning, deboning and filleting 100 lbs of
> > >salmon.  I am not sure they have ever
> forgiven
> > >me for that.  They both keep telling me
> > stories
> > >of where they continued to find fish scales
> > ...
> >  
> > You can tell them from me that deboning and
> > filleting (and once   
> > you've done that, how hard is the
> cleaning???)
> > 100 pounds of salmon   
> > is like winning the lottery on your birthday
> > compared to shelling   
> > even, say, 30 or 40 pounds of shrimp...
> >  
> > I'm not sure why this struck me the way it
> did;
> > I'm not just dissing   
> > someone else's work habits. Let me think
> about
> > this and get back to   
> > people. I think there may be some kind of
> Great
> > Profound Thoughts   
> > (tm) on food preparation emerging... I think
> I
> > may have to reexamine   
> > the "Just Shut Up and Do It" principle of
> > industrial food service.
> >  
> > Keep watching the skies!
> >  
> > Adamantius (who is still feeling a little
> achey
> > after processing 20   
> > lbs of sausage by hand Saturday evening)
> > --   
> 
> 
> =====
> Blessed are they who can laugh at themselves
> for they  
> shall never cease to be amused.
> 
> 
> 
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=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.


		
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