Monthly Archives: January 2022

Pickling cooked gamebirds from the Oeconomia

Posted on 31 January 2022 by carlton_bach

Remember when I said no more meat preservation? I lied. By request of a friend: How to preserve poultry. How you should keep roast poultry through Lent until after Easter (marginalia: Roast poultry, how it is to be kept long) … Continue reading →

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Salting meat for garrison troops (meat preservation bonus episode)

Posted on 30 January 2022 by carlton_bach

This is the relevant section from Fronsperger’s Besatzung, a treatise on managing garrison troops and defending fortresses. It is has many similarities with Coler’s Oeconomia and notably, instruction for proto-pastrami. And when bacon is to be had in the towns … Continue reading →

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Salt beef, Hanseatic style (meat preservation part 8)

Posted on 29 January 2022 by carlton_bach

The section on meat preservation in the Oeconomia ends with instructions how to preserve meat in the style of the Seestätte, the port cities of the Baltic and North Sea. How they preserve meat in the port cities (in den … Continue reading →

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Preserving schmalz (meat preservation part 7)

Posted on 28 January 2022 by carlton_bach

More from the Oeconomia. Coler treats schmalz fairly briefly, in a way that is familiar to anyone in Germany: Keeping pig or goose fat (schmaltz) so that it does not spoil in ten years (marginalia: fat of pigs and geese, … Continue reading →

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Smoking meat by class (meat preservation part 6)

Posted on 27 January 2022 by carlton_bach

Again the Oeconomia, here about how to smoke meat for servants and masters. Of smoked meat Beechwood and oakwood is best for smoking meat. You only salt the meat in a vat with a cover on top first. Then you … Continue reading →

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Salting bacon (meat preservation part 5)

Posted on 26 January 2022 by carlton_bach

Onward in the Oeconomia: Coler’s word on bacon and its dishonest sellers To salt bacon and keep it long (marginalia: bacon, how it is to be salted and kept for a long time) You salt bacon just as you do … Continue reading →

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Another wet-salting recipe (meat preservation part 4)

Posted on 25 January 2022 by carlton_bach

The final recipe from yesterday segues into instructions that are clearly not meant to be for short term storage: How to keep raw meat good and fresh for a long time and give it a good savour. (marginalia: raw meat, … Continue reading →

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Short term solutions (meat preservation part 3)

Posted on 24 January 2022 by carlton_bach

The Oeconomia also speaks about what to do in case you have raw or cooked meat that needs to keep for a few days in the absence of a refrigerator: To keep meat a long time (marginalia: how to keep … Continue reading →

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Brined meat from the Oeconomia (meat preservation part 2)

Posted on 23 January 2022 by carlton_bach

Wet salted, in a cask. Of Pehkelfleisch or Sulperfleisch (brined meat) (marginalia: Pehkelfleisch, how to prepare it properly) Pehkelfleisch is what they call the fresh, newly slaughtered meat that is laid into brine (Pehkel) so that it can be cooked … Continue reading →

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Smoked meat from the Oeconomia

Posted on 22 January 2022 by carlton_bach

Coler includes a long section on preserving meat. This is the first part. Salting meat or of smoked meat (marginalia: Smoked meat, how to keep it) In households, you have to to salt many kinds of fresh meat as it … Continue reading →

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