[Sca-cooks] Smoked Meats in Northern Europe
ddfr at daviddfriedman.com
Sun Oct 8 14:53:50 PDT 2006
Reluctantly shifting the thread from fat chipmunks back to smoked meat ... .
Does anyone here have experience with using smoking of meat and fish
for reasonably long term preservation? My impression is that the
smoked meat and fish commonly sold uses the smoking mainly for flavor
and still requires refrigeration. Are there good sources for fish and
meat that doesn't, and so would help solve the problem of managing
Pennsic and other long events without a cooler?
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