[Sca-cooks] Smoked Meats in Northern Europe
r.carnegie at verizon.net
Sun Oct 8 20:09:08 PDT 2006
Virginia hams are still properly smoked and will last. At least so
claims Smithfield. I have had several for a few years but these we smoked
Salt cod is also readily available that is truly salted and the same with
Ranald de Balinhard
----- Original Message -----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Sunday, October 08, 2006 10:21 PM
Subject: Re: [Sca-cooks] Smoked Meats in Northern Europe
> On Oct 8, 2006, at 5:53 PM, David Friedman wrote:
>> 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?
> I've seen salted and smoked herring (both, that is, not either/or)
> sold in Latino markets which, when soaked and cooked, do a
> surprisingly good impersonation of matjes herring. I expect that
> would hold up pretty well for Pennsic conditions, as long as it was
> kept _reasonably_ cool, well-wrapped, and in the dark (my chief worry
> would be rancidity).
> I'm unsure of the extent to which smoking was actually used all over
> period Europe. I mean, we have clear references to things like
> sausages being hung in the smoke, or up high in the chimney, but I
> haven't seen too many references to things being smoked on any kind
> of an industrial scale, nor can I recall any references to "if the
> meat be smoked do X", as there are with, "If it be salt," or "if it
> be soused, do Y".
> This, of course, doesn't mean it wasn't done.
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