[Sca-cooks] German bacon

[Robin Carroll-Mann]

I'm looking at the recipe for bratwurst in Sabina Welserin.  It calls for 4 
pounds each of prok and beef, plus two pounds of bacon.  What kind of 
bacon would be appropriate?  Back bacon (Canadian), streaky bacon 
(American), or something else entirely?


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net