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

Mark Hendershott crimlaw at jeffnet.org
Mon Aug 30 16:57:59 PDT 2010

I used a bottom round roast bought on sale and the cheapest red wine 
I could find.  The herbs came from the garden. Figured it was cheaper 
than trying to make proscuitto which I was tempted to try.


At 04:10 PM 8/30/2010, you wrote:
>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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