[Sca-cooks] Smoked and Pickled: Sources and Recipes?

David Friedman ddfr at daviddfriedman.com
Mon Aug 30 16:10:41 PDT 2010

Expensive but sounds good. A little googling finds a claim of 
literary evidence back to the 15th c.

>perhaps something like the Italian Bresaola.  Recipes can be found 
>on line, basically beef (or horse) marinated in a brine with herbs & 
>wine then air dried.  I made some using a modern recipe and it seems 
>like it would keep a long time even without refrigeration.  Haven't 
>looked for period recipes though it is one of those things one would 
>suspect has a long history.
>Simon Sinneghe
>Briaroak, Summits, An Tir
>At 09:19 AM 8/30/2010, you wrote:
>>A long time ago, Elizabeth and I concluded that a cooler at Pennsic 
>>was not only out of period but a nuisance, and stopped using one. 
>>That pushed us into looking for period ways of keeping food for a 
>>week or so without refrigeration.
>>The simplest is to use things, such as lentils or cheese or flour, 
>>that don't require refrigeration for that length of time. Another 
>>approach is pickling; we have one pickled meat recipe that we have 
>>sometimes used for the purpose, and I brought pickled eggplant from 
>>al-Warraq this year. Last night, inspired by some recent posts 
>>here, I pickled some eggs--in a few weeks I'll see how they are.
>>A third approach is smoking. One can get hard sausages that keep 
>>without refrigeration, although most of them have pork, making them 
>>unsuited to my (muslim) persona. Does anyone have sources for 
>>smoked meat or fish that will keep? Most modern smoked food seems 
>>to be smoked only for flavor, and not enough for preservation.
>>Other ideas, experiences, recipes, and sources?
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David Friedman

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