- Dec 27, 2014
- 3
- 10
Hi all,
My wife is from South America, in a german speaking area. When we go visit, we always have this one type of meat that is so good. It can be made either from pork tenderloin or deer backstrap. They have it in a brine for a couple days, and then I believe cold smoke it (under 80f) for many hours.
The meat when we eat it is very pink in colour, and the texture certainly doesn't look like cooked meat. The meat isn't all that tender, sort of chewy.
I'll try to take a picture of it, some of her uncles that live here in North America also make it. Here is a pic of something that looks similar:
They usually cut it thicker than that, more like 1/4" slices. They just slice it off and eat it, no cooking.
They call it "schinken fleisch", which my crappy German just translates to ham meat.
Any thoughts on what this actually is?
My wife is from South America, in a german speaking area. When we go visit, we always have this one type of meat that is so good. It can be made either from pork tenderloin or deer backstrap. They have it in a brine for a couple days, and then I believe cold smoke it (under 80f) for many hours.
The meat when we eat it is very pink in colour, and the texture certainly doesn't look like cooked meat. The meat isn't all that tender, sort of chewy.
I'll try to take a picture of it, some of her uncles that live here in North America also make it. Here is a pic of something that looks similar:
They usually cut it thicker than that, more like 1/4" slices. They just slice it off and eat it, no cooking.
They call it "schinken fleisch", which my crappy German just translates to ham meat.
Any thoughts on what this actually is?
