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Where I live there was a German butcher that made a cured cold smoked loin of pork that he called " LUCK SHCINKIN" I don't know if it is ,or was a wet or dry curing brine cold cut. Or much else about it since I was a kid at the time when he passed and no one knows the recipy ? In apperence it looks like its raw and its smoked cold I'd think since the meat didn't have a cooked apperence..It"s used as a cold cut its not cooked before its eaten? Has anyone a recipy for such a cold cut ? Id like to rekindle some old tastes.

Welcome to the forum rob8700

As Schinken just means ham, I suspect it was black Forest ham that the butcher was making. If you want to make it I suggest you brush up on curing by thoroughly reading the forum and by using the search button above.

To get you started here is a vague but traditional recipe for Black Forest ham posted by othmar.

I'm currently working on a recipe for a wet cured and cold smoked tender-loin to eat raw. Some of my experiments have been really pretty good, but still a little too salty. I'll post when I get the right balance between salt, sweet and smoke.

Hey, Wohoki, could you list your recipe, however it is just now, so that we could start making some lachsshinken? It would be greatly appreciated! Thanks so much, Rick in CO

Len Poli has a recipe for "Lendenspeck" which he calls "a cured pork loin, wrapped in cured bacon and then heavily smoked". Could that be it?

Hi My German ex girlfriend tells me that there is a cured cut of pork called 'lachs schinken' The name means salmon ham and refers to the loin of pork cured and has very little fat. It is very thinly sliced but she has no idea how it is cured, but she will look it up if anyones interested.

interested