About: Smoked meat

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About: Smoked meat Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures.

Attributes	Values
rdfs:label	Smoked meat
rdfs:comment	Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures. To make smoked food (fish or meat) you need a heated room (like a sauna or just a room with fireplace) and some tying equipment (cord for example). X number of cords will hold a maximum of (10X +9) meat; for example, if 3 cords are used, the maximum holdable is 39 cuts of meat. A maximum of 4 cords, and therefore 49 cuts, can be used at once. The most efficient method of preserving meat, therefore, is to use 1 cord at a time, and 19 cuts each time.
sameAs	dbr:Smoked_meat
dcterms:subject	Meat Food
abstract	Smoked meat is a method of preparing red meat (and fish) which originates in prehistory. Its purpose is to preserve these protein-rich foods, which would otherwise spoil quickly, for long periods. There are two mechanisms for this preservation: dehydration and the antibacterial properties of absorbed smoke. In modern days, the enhanced flavor of smoked foods makes them a delicacy in many cultures. To make smoked food (fish or meat) you need a heated room (like a sauna or just a room with fireplace) and some tying equipment (cord for example). X number of cords will hold a maximum of (10X +9) meat; for example, if 3 cords are used, the maximum holdable is 39 cuts of meat. A maximum of 4 cords, and therefore 49 cuts, can be used at once. The most efficient method of preserving meat, therefore, is to use 1 cord at a time, and 19 cuts each time. For example, if you are preserving 100 cuts of meat, by using the maximum of 4 cords per recipe, you will end up using 9 cords (492=98, one more cord for the last 2 cuts). However, if you use 1 cord at a time, you will only use 6 cords (195 = 95, 1 more cord for last 5 cuts). Smoked meat does not last as long as dried meat, but lasts longer than salted meat. The room must be heated when preparing the meat. The meat then is left waiting for 16 day delay, during which the game does not appear to check if the room is still periodically heated. The tying equipment used is consumed at the end.

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