Lorenzo writes:
<<Go to primitive Mexico, above the stove a massive stone
hearth, on a wire hangs meat being naturally smoked.>>
Hi Lorenzo,
I believe I stated nitrites and nitrates as part of the smoking process.
Aside from that, I would think that smoking meats denatures them. It only
makes sense to me that the more "live" a food is, the shorter the "shelf"
life. It was probably a necessity at that time in order to have meats more
frequently. I don't think we need to resort to that now.
Siobhan