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