[Sca-cooks] Bacon

Michael Gunter countgunthar at hotmail.com
Tue Jun 9 09:46:45 PDT 2009

> I would add to that (from my own sometimes less-than-stellar 
> experience) that no matter how new, sharp, clean and cold your grinder 
> is, and how cold your fat pork is, it is better to chop it with a 
> knife if possible, rather than grinding it. 


> Adamantius


Good point. One thing I did when I displayed Zervelat at Kingdom A&S

was show two versions of the sausage. For one I used a modern

grinder and sausage stuffer and the other I chopped by hand, using

period knives and stuffed with a stuffing funnel.


There wasn't a lot of difference between the two but I wanted to show

what hand minced was like compared to grinding. I also wanted to present

a sausage as close to period as possible.


One of the most amusing comments given to me was, "Yeah, we liked

the homemade ones a lot better than the storebought."

Um...they were both homemade. Just one done by machine and one by




Lauren found her dream laptop. Find the PC that’s right for you.

More information about the Sca-cooks mailing list