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Posted: Mon Sep 01, 2008 7:52 am
I wish to build a temporary smoke0house for C10th events.
I think I want to cold-smoke (takes longer, but the food lasts longer), but would be happy to hot-smoke.
I really don't know what to do.
Any one help me here with ideas etc?
Posted: Mon Sep 01, 2008 8:42 am
I don't know of any period images but I have had success with a smoke tripod (aka tipee
). The cooking tripod I have when wrapped in a canvas works well for smoking however you have to have a hole dug in the ground for the fire, just a foot or so to limit the oxygen... but you will already know that!
Posted: Mon Sep 01, 2008 12:47 pm
Nope. To be honest I am practicaly clueless.
I know I would like to do something on this line & I have seen Ray Mears & Hugh Fernley-Wittingstall dio simillar things.
And I fancy doing smoked fish, on site, and eating it.
But the How is still in it's infancy.
Posted: Mon Sep 01, 2008 4:18 pm
Start from first principles. What is the-
evidence for smokedfish in the C10th? Recipes? Household orders?
evidence for cold
smoking fish? Pictures of houses? Building remains?
evidence for temporary structures for smoking fish on camp (unlikely- more likely to be done in a specialist structure and shipped to site, after all it is a preserving method, not necessarily done simply for the taste)
Just cos Ray Mears does it ain't a provenance
Posted: Mon Sep 01, 2008 4:27 pm
There are references to smoked food in the Ann Hagen boook. I am sure it happened.
Next job, work out how to do it on site.
Posted: Tue Sep 02, 2008 8:12 am
If it was done on site the simplest way would be to hang it in a chimney or under the firepit cover and wait for a long while.
Posted: Wed Sep 03, 2008 7:23 am
These people seem to have tried it
Posted: Wed Sep 03, 2008 7:29 am
Spot on Craig. Thanks.
Something to think about.