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

Johnna Holloway johnnae at mac.com
Tue Nov 18 04:08:56 PST 2008

Pork Floss according to the web is despite
it's a strange name, but a fitting description for the light, fluffy, 
thread-like seasoned dried pork product that can be used to add 
porkiness to just about anything.
I think people in the USA would describe it as shredded.


Jerky tends to be dried into strips. It comes now in a variety of flavors.
I would guess that there could be serious arguments about the origins.
http://en.wikipedia.org/wiki/Jerky_(food) says it's from
"The word "jerky" comes from the Quechau  term Charqui / 
<http://en.wikipedia.org/wiki/Charqui>/ which means "to burn (meat)"."
But of course people have been drying meats for thousands of years.

See here for descriptions and photos plus a few recipes.


drakey at internode.on.net wrote:
>  So
> how would Pork Jerky be different from Pork Floss???

>  Drake - recovering from an uber crown tourney feast that went down
> swimmingly well....

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