[Sca-cooks] Bacon
Antonia Calvo
ladyadele at paradise.net.nz
Mon Jun 8 18:09:05 PDT 2009
Phil Troy / G. Tacitus Adamantius wrote:
>>
>> 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.
I concur-- I think they're looking for belly, fatback, fat speck...
something that will mainly provide additional fat. Isn't that the
recipe for zervelat, not bratwurst?
--
Antonia di Benedetto Calvo
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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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