Meat merchandise might be preserved by way of salting or smoking. A salt remedy concerned rubbing salt into the meat, which was then fully covered in salt and positioned in a cool space for no less than twenty-eight days. When the meat was not damp, it was washed, then shelved or bagged and left to age. Families would hang meat preserved by way of a smoke remedy in rooms or buildings with fireplace pits. For a month, the meat was continually exposed to smoke, which dried it out whereas adding flavor. Using completely different sorts of wooden for the hearth,…
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