Reply to "lachsschinken recipes?"

Former Member

Well I'm searching too.

Found out the French equilavent is:

Filet de Saxe

Also the pork is encased in "bacon fat" to keep it moist.

Don't think it's Salmon.

quote:
It is the center cut of a certified boneless loin of pork, rolled in a layer of fat to assure tenderness, then cured and cold smoked.

You'll need to have a dry cure. Maybe get some of the Morton's TQ as possibility. Cure the pork loin (but you don't want to make Back Bacon/Canadian Bacon so you'll need to vary the spices.

You might also check the Hi Mountain website and see if any of their cures would work or ask at their forum. You might look for some of the sausage forums and ask them too.

9/10/0610:12 AM

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