Archived posting to the Leica Users Group, 2003/09/05
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]No. The meat is hung in a smoke house and exposed to a good deal of smoke for a period of time. Different wood imparts different flavors. It can be any kind of meat from animals or fish. Do a google search for details and I am sure your local deli would have smoked meat and cheese. John Collier On Friday, September 5, 2003, at 03:30 PM, Jerry Lehrer wrote: > Is "smoked meat" what we in the USA call barbecue? Or something > different? Is it pork or beef? - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html