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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: lumpy on December 20, 2008, 10:21:50 AM

Title: Lax Schinken
Post by: lumpy on December 20, 2008, 10:21:50 AM
Hi all,
I have been buying a german meat called "lux schinken" for years. It is a cured and dried pork loin (looks like prucuitto and almost tastes like it)
I can't find any recipies on the net to make this beast. What I do know is that is is brined for at least 7 days, then smoked, then hung to dry........I think.

Does anyone know the full process?

Lumpy
Title: Re: Lax Schinken
Post by: Smoking Duck on December 20, 2008, 10:33:06 AM
Lumpy,

Do you have the Rytek Kutas book?  Perhaps it is in there; I don't have it but maybe one of the members here who do have the book might be able to look it up.  The only place I could find anything about it on the net was some guy in Australia who makes it and some pretty good looking sausags as well.

Sorry I couldn't help you.

SD
Title: Re: Lax Schinken
Post by: lumpy on December 20, 2008, 10:39:22 AM
No I do not have this book.......anyone? Look up please.

I will look into getting it though.

Lumpy
Title: Re: Lax Schinken
Post by: Smoking Duck on December 20, 2008, 10:54:14 AM
Everyone I know that has it swears by it.  I hope to get it soon.  It seems like it's the Bible of Sausage Making.

SD
Title: Re: Lax Schinken
Post by: Smokin Soon on December 20, 2008, 12:04:41 PM
Does it look like  2 kinds of pork rolled? If so it is probably Shinkenspeck.
Title: Re: Lax Schinken
Post by: Mr Walleye on December 20, 2008, 12:21:39 PM
I was just going to comment on that SS.

In German Schinken means ham and the word speck means bacon. Rytek's book does have a recipe for Schinkenspeck but I can't see anything for Lax Schinken. He also has a good looking dried beef recipe using cure#1. I haven't tried either though.

Mike
Title: Re: Lax Schinken
Post by: Tenpoint5 on December 20, 2008, 01:18:48 PM
I have a recipe for BierShinken but have never heard of Lax or Lux Shinken

Lumpy if you do find out how to make it let us know. I would like to give it a try
Title: Re: Lax Schinken
Post by: lumpy on December 22, 2008, 09:28:05 AM
Just to translate:
lax, means salmon and schinken means ham. The lax schinken that I have been buying fior years, I know for sure that it is a pork loin. The meat is very salty and very dry. I'm sure that the "schinken" hangs for weeks before being consumed.
I will try and ask some of my relatives in the home country if they know how this is cured.

Thanks for the help guys. If I get any more information, I will pass it on.
Lumpy

Have a great Christmas all!!!!!!!
Title: Re: Lax Schinken
Post by: lumpy on December 22, 2008, 11:05:31 AM
Found this on the net
https://www.bavariasausage.com/shop/products.php?product_id=2417&storecategory_id=29&storesubcategory_id=6
Title: Re: Lax Schinken
Post by: Smokin Soon on December 22, 2008, 11:25:08 AM
It looks to me it's just a pork loin wrapped in pork belly after being cured. Cinched up in stockinette bag and smoked.
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