[Sca-cooks] Smoked Meats in Northern Europe
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
then you moved it to the fridge. May be wrong. Have to check the
packages or contact
>> 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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