[Sca-cooks] Smoked Meats in Northern Europe

David Friedman 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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