www.sausagemaking.org

Posted: **Tue Nov 07, 2006 4:44 pm**

I would like to try to make some lengenspeck for a friend. I searched here, but found only Len Poli's recipe, which I had already seen at his site. I also googled the name, to no avail.

Does anyone here have a different recipe?

Am I spelling it right?

Thanks for any advices.

Posted: **Tue Nov 07, 2006 6:02 pm**

I think it's spelt Lendenspeck, I've had a look, couldn't find any recipes for it, apart from Len.

Posted: **Tue Nov 07, 2006 6:06 pm**

Thanks, Oddley. You are correct about the spelling, and the sparsity of recipes.

Posted: **Wed Nov 15, 2006 2:44 pm**

"Landspeck" would be pronounced 'lend-spek' in german.
Means something like "country bacon" - so not a precise specific recipe for speck/bacon.
And on google.de Landspeck gets a few hundred more hits than Lendenspeck.
Mein Deutsch ist ganz schrecklich, leider.

Most smoked specks seem to be smoked for weeks over beech.
Found this with more vocab

Depending on what kind of Speck you need you will need several
substitutes.
Here a quick overview about the different kinds of Speck in Germany:
types of treatment:
gruener Speck (green Speck) : untreated Speck
geraeucheter Speck (smoked Speck): Speck treated with smoke to keep it longer
gepoekelter Speck (cured Speck) : Speck cured like ham to keep it
longer

parts to get Speck from:
Rueckenspeck, also called fetter Speck (back Speck or fat Speck):
cut from the fatty layer between skin and muscles on the back of the
pig

Bauchspeck, also called durchwachsener Speck (belly Speck or streaky
Speck):
from the belly part of the pig

Vinner, what sort of product were you seeking to reproduce?

Posted: **Wed Nov 15, 2006 6:29 pm**

You might look into Rytek Kutas' book at the recipe for shinkenspeck, which Len alludes to in his recipe.

Posted: **Wed Nov 15, 2006 7:44 pm**

TJ Buffalo wrote:You might look into Rytek Kutas' book at the recipe for shinkenspeck, which Len alludes to in his recipe.

But sChinkenspeck gets Google much more active...

and that one might not be greatly dissimilar to a long and gently smoked British bacon...

www.sausagemaking.org

Lengenspeck

Lengenspeck