[Sca-cooks] German bacon
Robin Carroll-Mann
rcmann4 at earthlink.net
Sat Dec 13 21:18:08 PST 2003
On 13 Dec 2003, at 22:43, Phil Troy/ G. Tacitus Adamant wrote:
> 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?
> 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
I was using the translation on Cariadoc's website, but I found the original
German on Thomas Gloning's page. (I am thankful that the recipes are
numbered.) The word used is "speck".
So, that still leaves a question -- cured or uncured? I can get uncured pork
belly at the Asian grocery.
Danke.
Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net
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