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

[drakey at internode.on.net]

  BODY { font-family:Arial, Helvetica, sans-serif;font-size:12px; }So
how would Pork Jerky be different from Pork Floss???
 Drake - recovering from an uber crown tourney feast that went down
swimmingly well....
 On Tue 18/11/08  1:15 PM , Susan Fox selene at earthlink.net sent:
 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. 
 Selene 
 silverr0se at aol.com [1] 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  
 > To: Cooks within the SCA  
 > 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 [4]? 
 > http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org? 
 > 
 > _______________________________________________ 
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 >    
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