[Sca-cooks] Smoked and Pickled: Sources and Recipes?
Phil Troy SCA
adamantius1 at verizon.net
Mon Aug 30 17:25:15 PDT 2010
It would seem highly plausible that the Turkish version of basturma, which is dry-rubbed and air-dried, as I understand it, is probably quite old, and also commercially available. Of course, modern versions generally include paprika in the rub, but the basic concept very likely stems from a much older, Old World friendly, concept...
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On Aug 30, 2010, at 7:10 PM, David Friedman <ddfr at daviddfriedman.com> 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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