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

Michael Gunter dookgunthar at hotmail.com
Tue Aug 31 09:04:02 PDT 2010

>Other ideas, experiences, recipes, and sources?

Have you looked at potting? Covering cooked, chopped meat in
a layer of butter or other fat? I've used that and kept meat at
room temps for extended periods with no real harm. Another
preservation method is to submerge meats in honey. 
I once taught a class in non-smoked or salted meat preservation

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