Remember also that curing and smoking was a processing method to preserve meat so rehydration was often necessary when the meat was brought to the kitchen we mostly just cure and smoke for flavor.

We just have to be patient then.

Would placing the meat in a good ice chest with a block of dry ice get it sufficiently cold to do all of the killing needed in a short period?

☻☻☻ That's three black balls.

Bob , your village called. Their idiot is missing.

You surely do nice work Chris.

Recipe name change: Chicken Chernobyl should be changed to: Chicken Cordonov.

Chicken Chernobyl: Chicken raised in the exclusion zone, cheese from there, and ham from the wild pigs there, smoked with wood cut in the exclusion zone . That should do it. It may even not spoil.

This type of discussion is the primary reason I stay with this site.

Could there be a connection.

It is going to be an interesting experiment. To see if they can adapt to the levels of ionizing radiation without interrupting their reproduction cycles.

I accepted the challenge and mixed 50 grams of cornmeal 50 grams of fresh egg and 100 grams of water and 2 grams of salt an poured portions into a hot skillet and made thin corn breads that held together quite well.

AND it needs to be clean water. The waste water would be a terrible pollutant.

That is a good page. I think the biggest requirement for preparing casings is an abundant water supply.

I spent a pleasant afternoon few months ago reading about the many flat breads of this world. I have long thought that the brief French presence in Mexico resulted in the burrito as a local version of the French crepes.