American Pork vs German Pork

Tips and tecniques on dryng drying, curing etc.

American Pork vs German Pork

Postby Spies2 » Sat Dec 30, 2017 6:09 pm

Hello
I'm new to this site, thanks for the ad.
After a trip to Germany I want to make a Thuringer Rostbratwurst. I've found what I think are traditional recipes but they call for what seems to be a lot of fat, pork shoulder and pork belly. I just realized this is a British forum but thought I might ask anyway. Does anyone know if German pork shoulder is leaner than what we get in the U.S.? The pork shoulder here seems to have a high fat content.
Thanks.
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Re: American Pork vs German Pork

Postby Swing Swang » Sun Dec 31, 2017 5:11 pm

No idea, but my understanding is that the US rely heavily on maize (or maize derived feeds) to finish off their pigs. This will give more back fat, and that Fat will also be softer (all other things being equal) than non maize derived feeds (acorns, peas etc). Essentially if it is your perception that US shoulder is fattier than German then I can see why this might be likely. Having said that total energy intake and exercise is going to have a much greater effect than diet composition (I think ther is a New Year's resolution in there somewhere).
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Re: American Pork vs German Pork

Postby wheels » Sun Dec 31, 2017 10:36 pm

I'd aim for 75-80% visible lean - which is exactly what it says - this will give you about 25-35% fat as there's some hidden. HTH

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