[Sca-cooks] German bacon

[Phlip]

Not sure which one you're using, Brighid, but this one is pretty specific.

Ene bichizh ogsen baina shuu...

23 If you would make a good sausage for a salad

Then take ten pounds of pork and five pounds of beef, always two parts pork
to
one part of beef. That would be fifteen pounds. To that one should take
eight
ounces of salt and two and one half ounces of pepper, which should be
coarsely
ground, and when the meat is chopped, put into it at first two pounds of
bacon,
diced. According to how fat the pork is, one can use less or more, take the
bacon from the back and not from the belly. And the sausages should be
firmly
stuffed. The sooner they are dried the better. Hang them in the parlor or in
the
kitchen, but not in the smoke and not near the oven, so that the bacon does
not
melt. This should be done during the crescent moon, and fill with the minced
meat well and firmly, then the sausages will remain good for a long while.
Each
sausage should be tied above and below and also fasten a ribbon on both ends
with which they should be hung up, and every two days they should be turned,
upside down, and when they are fully dried out, wrap them in a cloth and lay
them in a box.







Saint Phlip,
CoDoLDS

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message -----
From: "Phil Troy/ G. Tacitus Adamantius" <adamantius at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Saturday, December 13, 2003 10:43 PM
Subject: Re: [Sca-cooks] German bacon


> 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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