[CH] Off topic hep needed
danceswithcarp (dcombs@bloomington.in.us)
Wed, 1 Sep 1999 20:35:10 -0500
I'm teaching a 3 classes of 8th graders about 16th-19th
century foods. ChileWoman is coming down to demonstrate
the ways to save seeds and dry things, and I'm going to teach
drying/smoking and dehydration as well as brining and corning
beef in stone jars and jerky making What I need is a recipe
for salting pork and fish, as well as bully beef.
I seem to remember my grandparents in appalachia salting
pork by just puting raw pork slices on a layer of rock salt in a
wooden water-tight box, and then covering that with rock salt,
then another layer of pork, and another layer of salt. I also
remember buying salt fish from a barrel of fish that was very
similar in concept, except there was more fluid involved; but
that might have been leached out f the fish,
Anyone out there know anything about these preservation
methods or an url or location I can check. I'd like to use
sugar/honey to cure meat too.
Okay, now the future of America is in YOUR hands.
;-)
carpo