[Sca-cooks] Smoked Meats in Northern Europe

Mark Hendershott 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.

Simon Sinneghe
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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>Sca-cooks at lists.ansteorra.org

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