[Sca-cooks] Beef Jerky (not too OT)
drakey at internode.on.net
drakey at internode.on.net
Mon Nov 17 18:51:06 PST 2008
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?
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