[Sca-cooks] Smoker was: Bread Questions

[David Friedman]

>Susan Fox wrote:
>
>>Small diversion:  some folks from the Barony of Calafia [San Diego, 
>>CA] brought a propane-fired smoker to Collegium and to Potrero War 
>>and demonstrated it.  Quite a good compromise for "city kids". 
>>Best quickie treat:  smoked pecans in about one hour.  To which I 
>>say, happily, Nuts To You!
>
>I ran my smoker last weekend, now I wish I had tried to smoke 
>pecans, it sounds so good.
>
>I did learn a couple of things in that smoke run.
>1) Corned beef coated with black pepper, long pepper and cubebs and 
>smoked for 24 hrs @200 tastes like pastrami. It is basically the 
>recipe for pastrami, but the commercial corned beef that was in my 
>freezer from some sale a while ago worked well, and better then I 
>expected.
>2) The random poultry in a vacuum bag at the bottom of my freezer 
>was a duck, not a chicken.  It was still very yummy after smoked in 
>pomegranate sauce. I know, I know, label stuff that goes in the 
>freezer. I think a friend who was borrowing freezer space left in 
>when he moved out of town.
>
>-Hrefna

Have you experimented with smoking as a method of preservation, 
rather than only flavoring? I've wondered if it would be a useful way 
of having meat at Pennsic without a cooler.
-- 
David/Cariadoc
www.daviddfriedman.com