36
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 21 Jun 2023
36 points (100.0% liked)
Food and Cooking
6420 readers
5 users here now
All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.
Subcommunity of Humanities.
This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.
founded 1 year ago
MODERATORS
The key is low and slow. Under 300 and over 4 hours. The key is to keep the mead moist or it will be dry and no good. If you seal the meat inside a container the water genreally stays in place. Once you get a better idea about it all, exposing the meat to smoke or limited high temp that causes browning enhances the flavor.