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Stewing, jugging and hot smoking
Jugging refers to the cooking of an entire chunk of meat or fish in its own juices with the aid of a minimum amount of stew-cooking liquid. This stew-cooking liquid is wine, beer or stock. Unlike stewing however, it is also done in an encolosed container, such as a casserole (with lid) or pressure cooker.
Hot smoking is smoking food in a metal box with racks whereby the heat source sits inside the metal box (rather than outside it as in cold smoking). As such, the food is smoked aswell as heated. This results in preserved food which however stores but a very limited duration (a few days in the refridgerator).