[Sca-cooks] Re: Sca-cooks Digest, Vol 17, Issue 34

[Michael Dixon]

Have you tried preserving with fermented whey?

It's said to even make bones chewable. Gotta love those Icelanders.

Toki

Message: 3
Date: Fri, 8 Oct 2004 21:58:30 -0700
From: David Friedman <ddfr at daviddfriedman.com>
Subject: Re: [Sca-cooks] where do I buy an indulgence for SCA-Cooks
To: Kirsten Houseknecht <kirsten at fabricdragon.com>,	Cooks within the
	SCA <sca-cooks at ansteorra.org>
Message-ID: <p06100511bd8d2043ca4c@[192.168.0.3]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

 >i know meat preserved in viniger or wine is period..... i have period
 >recipes for it.

I have one such recipe--Lord's Salt. What other ones do you have?

I've been looking for more ways to preserve meat without refrigeration.
-- 
David/Cariadoc
www.daviddfriedman.com