ɪt wʌz wˈʌns jˈuːzd ɪn smˈoʊkt ænd kjˈʊɹd mˈækɚɹəlz ænd ˈʌðɚ fˈɪʃ ænd ˈɔːlsoʊ ɪn sˌʌm kˈʊkt hˈæmz ænd ˈʌðɚ mˈiːts.
It was once used in smoked and cured mackerels and other fish and also in some cooked hams and other meats.