[Sca-cooks] Bacon

[Antonia Calvo]

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

-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
-----------------------------