I am interested in taking some dry meats with me this summer. I hear people talk about bringing dry sausage but I am unsure what exactly people are bringing. What do you bring with you that will keep during those hot humid days of summer?
Odyssey I am not very good with some culinary terms. After a brief look on the net it looks like charcuterie is the name given to a technique of preserving meats. Is a charcuterie spread a mix of dry cured meat and dry cheese puree or a term for a layout out these two separate foods? Landjager looks quite good. I like that it is a semi dry and will be softer in other dishes.
As a side note, a friend brought some of the non dry peperoni last year on a 10 day trip...by day 2 it didn't smell so good. The dried stuff is great though.
Odyssey I am not very good with some culinary terms. After a brief look on the net it looks like charcuterie is the name given to a technique of preserving meats. Is a charcuterie spread a mix of dry cured meat and dry cheese puree or a term for a layout out these two separate foods? Landjager looks quite good. I like that it is a semi dry and will be softer in other dishes.
As a side note, a friend brought some of the non dry peperoni last year on a 10 day trip...by day 2 it didn't smell so good. The dried stuff is great though.
Brad, canoeing without foie gras is terribly uncivilised.