Smoking I

May 21, 2010

Shock, suddenly, at the end of the day, the boss showed up with a mountain of meat after a discussion about smoking and traditional methods of preservations. This prompted to start some experiments about preserving food.

The hypothesis is that in an environment like a longhouse where cooking has been taking place more or less constantly and a fire were burning daily, meat and other food stuff would indirectly be subject to enough smoke to make them more or less cold smoked.

The experiment is divided in two parts: On one hand we will investigate if the smoke would be enough to treat the meat without any prior treatment – this may reflect a northern Norse society poor in salt. The other part will investigate if the smoke is enough if we use traditional preparations which involves submerging the meat in brine for a number of days.

The breakdown of the experiment will be as follow

One ox tongue and a side of lamb will be hug up without any further treatment

Prior treatment will be given to the rest of the meat, which will be put in brine for a given time according to the following scheme:

Tongue 14 days

Leg of lamb: 4 days

side of lamb: 2 days

The untreated meat will be put in the fridge and then hung tomorrow over the fire as the museum was closing and we wanted them to have a full day of smoke. The meat will be hung a bit above the fire in order to be  cold smoked


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