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.

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Did You Know?
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. FREE Recipes