Re: dried meat in russia?
- I've always assumed the large number of recipes that require meat to
be boiled relates to salting/drying/smoking as the number 1
preservation method (I figure ice houses are second in northern lands
unless you are in a permafrost area, but maybe pickeling is second).
There are specific references to dried salted pork and the like
packed in barrels, for military rations.
--- In firstname.lastname@example.org, <jenne@f...> wrote:
> I'm going to be going back to playing around with the cabbage/greens
> serving suggestion in the Domostroi, and I'm wondering if I can use
> piece of elk jerky I have lying around (yes, I know that kind of
> I don't remember seeing references to dried meat in my sources for
> Anyone else recall anything?
> -- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne@f...
> "Yes, Virginia, there is a Santa Claus. He exists certainly as love
> generosity and devotion exist, and you know that they abound and
> your life its highest beauty and joy." -- Francis P. Church