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How to
Store Smoked Meats
A
dry, cool cellar or attic
where there is good circulation is a good place for storage.
If the
meat is to be used soon the meat can hang without coverings but for
long keeping you will have to wrap it when cold in waxed paper and
then in burlap, muslin or canvas bags and then hang it, after it is
tied very tightly to prevent insects from getting in, in a room
with a cool uniform temperature.
Some
farmers get satisfactory results by wrapping the meats in
strong bags and then burying them in oat bins.
Related Topics:
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Did You Know?
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For centuries, much of
the European diet depended on dried cod, known as salt cod or bacalhau
(with salt) or stockfish (without). It formed the main protein source
for the slaves on the West Indian plantations, and was a major economic
force within the triangular trade. Dried shark meat, known as
Hákarl, is a delicacy in Iceland.
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