[Sca-cooks] Beef Jerky (not too OT)

Susan Fox selene at earthlink.net
Mon Nov 17 18:45:44 PST 2008

I would proceed with caution if trying pork, make sure it reached an 
appropriate temperature, etc.
That being said, that sounds potentially yummy!

Of course I'm looking in the Flori-thingie to see what has gone before.  
http://www.florilegium.org/files/FOOD/drying-foods-msg --   might be 
helpful to you.  One person trying a recipe from Apicius for dried pork 
but quite a few entries on Salmon.


silverr0se at aol.com wrote:
> Thank you to everyone who responded to this, now another question: Has anyone ever done pork and.or salmon this way?
> Renata
> -----Original Message-----
> From: Susan Fox <selene at earthlink.net>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Sent: Sat, 15 Nov 2008 10:24 am
> Subject: Re: [Sca-cooks] Beef Jerky (not too OT)
> The Calontir standard:?
> ?
> http://www.geocities.com/SoHo/3151/jerky.html?
> ?
> Selene Colfox, not from Calontir but an admirer?
> _______________________________________________?
> Sca-cooks mailing list?
> Sca-cooks at lists.ansteorra.org?
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org?
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list