[Sca-cooks] Smoked Meats in Northern Europe
King's Taste Productions
kingstaste at comcast.net
Fri Oct 6 09:51:10 PDT 2006
I have a question for the knowledgeable assembly:
What woods would have been used to smoke meats and fish in
Northern Europe around the turn of the millennium? I am planning a
Viking Feast for my class, and I'll be doing some smoked salmon. Since
I have access to the Viking Culinary School's kitchens, we have a
stovetop smoker that comes with 6 choices of wood 'chips' (they are more
like wood confetti), so I have options for the wood smoke flavor I
impart. My choices (although they may not all be in stock when I go in
to do this) are: maple, poplar, alder, hickory, oak and cherry.
I am pretty sure maples are New World only, and I know
cherries were a part of the Norse diet. Obviously oak was around, but
I'm not sure about poplar, alder, or hickory.
Thanks for being such a vast wealth of knowledge!
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