Pickled meat

[torc]

Salt horse and other salted meats were used as foods aboard RN ships in Napoleonic times. They are often referred to by Patrick O'Brien in his "Aubrry/Maturin" series of novels.
No recipes are mentioned by him but this book which is based on the sailors diet may have some useful info on preserving methods....
http://www.amazon.co.uk/Lobscouse-S...=sr_1_1?ie=UTF8&s=books&qid=1239340269&sr=8-1
Happy trails...torc.

 

[forestwalker]

Thanks for the info Forestwalker

When pickling fish (I'm highly allergic to the stuff so it's rubber gloves and anti histamines for me ) do you cook it first? and do you use a lot of salt in the pickle ? and do you think it would have kept well in a pottery crock sealed with a slate lid and wax/ resin ?
I'm trying to work out if it would work with meat sliced finely, there was no mention of fatty or poor cuts of meat being used. Except that the text said that it was cheaper than salted meat

Normally one uses both salt and HAc, in order to make it less sour and improve the taste. I'll poke my cooking books later this weekend, and give you recipies.

 

[Toddy]

I asked because we have both salt fish and sweet fish. The sweet usually got smoked in the past but not always.

cheers,
Toddy