[Sca-cooks] Smoked Meats in Northern Europe

[Mark Hendershott]

At 09:56 PM 10/8/2006, you wrote:
>We discussed salt cod back in February and I posted these links.
>http://www.vermontcountrystore.com/jump.jsp?itemID=29366&itemType=PRODUCT&searchid=inceptor 
>
>
>http://www.qualityfreshseafood.com/sacodsbypocf.html
>http://www.tienda.com/food/pop/se-01.html
>
>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.


I've seen it once or twice in stores displayed on unrefrigerated shelves.

Simon Sinneghe
Briaroak, Summits, An Tir


>Johnnae
> >
> >
> >> 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
> >