Rauchfleisch

[ericrice]

In sharign some of my coppa recently someone was telling me about a german speciality they have had - Rauchfleisch. Told them I would see if I could get the recipe and attempt to make it for them. Search on the internet, this site, Poli's site all coming up empty.

Anyone ever made it?

[wheels]

I've never made it, but I'm guessing that it's smoked as Rauch is German for smoked (according to my Google translate!)

Phil

[ericrice]

Thanks Wheels. He indicated it was smoked and that it was pork. From what he described it was a whole muscle but based on what I have been able to gather it is actually beef. Hopefully someone will have the recipe.

[crustyo44]

Hi Eric,
I have a commercial recipe for Rauchfleisch ( Rookvlees in Dutch) somewhere in all my paperwork. It is beef. It's needs to be sliced paper thin.
I can translate the recipe for you, just email me. janooms10@yahoo.com
I have never made as we live in the sub-tropics and the temperature here makes it nearly impossible and also lack of spare time but I remember it well with fond memories.
The Europeans only use Peklosol to cure the beef which contains only cure#1. Would # 2 be better?
Regards,
Jan.

[BriCan]

Rauchfleisch as Phil has mentioned is German for smoked meat/s ~~~ can be beef, pork or if you want ~~ poultry

I placed Rauchfleisch in the search engine on a German sausage forum that I frequent and got 26 hits from beef to pork.

http://www.grillsportverein.de/forum/ra ... d-wursten/