[Sca-cooks] Bacon

James of the Vayle jamesofthevayle at gmail.com
Mon Jun 8 18:23:36 PDT 2009


Thanks for the tips and speedy answers, that is most likely where I would
have ended up after digging around.

The recipe for zervelat is a few entries later and does look quite
interesting.

James

On Mon, Jun 8, 2009 at 9:09 PM, Antonia Calvo <ladyadele at paradise.net.nz>wrote:

> 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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> -Georgeus Gershwinus
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