[Sca-cooks] Smoked Meats in Northern Europe

Michael Gunter countgunthar at hotmail.com
Fri Oct 6 13:54:33 PDT 2006

>             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.

>             Christianna

I would go with Alder. I've seen many mentions in Viking lore on
alder smoke and such. And the flavor would go well with the salmon.
Shoot, even cedar goes well with it.


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