[Sca-cooks] Smoked Meats in Northern Europe
crimlaw at jeffnet.org
Fri Oct 6 14:53:23 PDT 2006
Alder would certainly be good, it is the gold standard here in the
PNW. Don't know about cedar. It burns quick and hot as do most
conifers. It is prime kindling wood.but not suitable for smoking
where you want a smolder rather than a fire.
Briaroak, Summits, An Tir
At 01:54 PM 10/6/2006, you wrote:
> > 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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