[Sca-cooks] German bacon
Phil Troy/ G. Tacitus Adamantius
adamantius at verizon.net
Sat Dec 13 19:43:58 PST 2003
Also sprach 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?
Probably streaky bacon (or probably uncured belly meat, anyway). I
think the word for the back bacon (which is actually from the loin)
is "schinken" (which can also mean ham); if the word "speck" is used,
that's a fattier cut like belly or jowl meat.
Adamantius
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