[Sca-cooks] Smoked Meats in Northern Europe

Johnna Holloway johnna at sitka.engin.umich.edu
Sun Oct 8 21:56:18 PDT 2006

We discussed salt cod back in February and I posted these links.


I thought you could store it out of the fridge but when you began the 
soaking process,
then you moved it to the fridge. May be wrong. Have to check the 
packages or contact
the dealers.

>> 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?
>> --
>> David/Cariadoc

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