[Sca-cooks] German bacon

[Phil Troy/ G. Tacitus Adamantius]

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