[Sca-cooks] Myth of Spoiled Meat
wyldrose
wyldrose at tds.net
Fri Nov 20 16:05:27 PST 2009
I think that some herbs/seasoning/etc were used to preserve meat for long
term preservation. Someone who didn't understand this might instead think
the meat was spoiled and the herbs/spices were covering up the flavor. Many
of the herbs/salts/rubs/ spices actually draw moisture out of the meat and
preserve it instead. You would be able to extend the palatability of the
meat from days to months (or longer) by the use of preservation and smoking
of meats.
Am I remebering correctly that many 'period' chimneys held inside racks
or separeate stone chambers for storing smoked meats or to smoke meats? I
know many homes/homestead sites here in the US had speacel chimneys or even
'smoke-houses' used to smoke or store preserved meats.
My parents both of which were barely literate and were brought up in the
depression insited we have a smoke house to store foods. My mom also used
'rubs' way before they were popular. In fact my mom would mix up pounds of
salt, brown sugar (sometime molases) and herbs and coat meets with them and
then store the meet for at least three days (in a cold area) and then cook
it and eat. She said she lerned this from her family and it had been pased
down from generation to generation. (My great grandparents were born in the
1880-1890's and had told her they lerned it from their grandparents). My
parents were a big fan of pickled meets (I hated them) so I never learned to
do the pickling part.
Kay
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