[Sca-cooks] Smoked Meats in Northern Europe
agora158 at gmail.com
Fri Oct 6 14:58:38 PDT 2006
I live in Sweden and has been in Iceland several times. Has never seen
any cedar here, is'nt a tree from the South?
The most common tree here is the birch and Iceland was dense forested
at the beginning of the millenium. But they used all the trees to
On 10/6/06, Mark Hendershott <crimlaw at jeffnet.org> wrote:
> 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.
> >Sca-cooks mailing list
> >Sca-cooks at lists.ansteorra.org
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
"When once you have tasted flight, you will forever walk the earth
with your eyes turned skyward, for there you have been and there you
will always long to return.
— Leonardo da Vinci
More information about the Sca-cooks