[Sca-cooks] Bacon

Susanne Mayer susanne.mayer5 at chello.at
Wed Jun 10 03:05:22 PDT 2009

I looked up the german Text, and also checked the other sausage recipes.
Speck/bacon in modern German is ususally smoked and salted bacon from 
different parts of the pig like the belly (more fat, less meat) or made from 
the roast (more meat and lean). Or white bacon which is like lardo only fat 
(but it usually stated white bacon if it should be used).
If you use fresh pork belly you will get a different taste as the bacon does 
impart a salty, lightly smoked flavor.
But it could also be green bacon: raw and not smoked.

So I would try it with differen sorts and adjust it to my taste.

And I did find a modern version wich resembles the welser recipe calling 
either for bacon or belly and lean pork and lean beef.

500g pork 300g beef and 200g bacon or belly. Grobe Bauernbratwurst




> ------------------------------
> Message: 10
> Date: Mon, 08 Jun 2009 20:34:22 -0400
> From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
> Subject: Re: [Sca-cooks] Bacon
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <053C862B-33C4-47AA-85D3-064D798CD100 at verizon.net>
> Content-Type: text/plain; charset=US-ASCII; format=flowed; delsp=yes
> On Jun 8, 2009, at 8:10 PM, James of the Vayle wrote:
>> I know this has been brought up before, but I am having trouble
>> searching
>> through my thousands of archived emails.
>> I am making bratwurst, a recipe out of the Sabrina Welserin text.
>> What is
>> the bacon? Back bacon I feel, obviously not American bacon.
>> Take four pounds of pork and four pounds of beef and chop it finely.
>> After
>> that mix with it two pounds of bacon and chop it together and pour
>> approximately one quart of water on it.
> I'd interpret it as four pounds of lean pork, four pounds of lean
> beef, and two pounds of boneless fresh pork belly, which would bring
> the total fat content up to a reasonable level, probably around 20% if
> there's still a little fat in the other meats.
> Less than that, and sausage tends to be dry, and more than that, and
> it's too greasy to most people's tastes.
> You could probably use an equal amount of hard back fat or kidney fat
> if you can't get fresh belly or side meat.
> Adamantius

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