[Sca-cooks] German bacon

[Terry Decker]

Sounds like fatback to me, which is often dried and salt-cured.

Reading the recipe, I don't think the issue is cured against uncured, but
the ratio of fat to meat.  Brighid, if you can afford the time and money,
trying the recipe with both cured and uncured bacon would be worthwhile.

Bear

>
>23 If you would make a good sausage for a salad
>
<clipped>
>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
>
>Saint Phlip,