Lachshinken [smoked meat]
Boneless, cured pork loins are sprinkled with pepper
and paprika and stuffed into beef middle, two to each casing.
They are then slow smoked to a temperature of 137° or if made with
high quality certifies pork it may be cold smoked.
In Germany, loins are wrapped with back fat, tied
with string, and lightly smoked.
Sliced and eaten without being cooking
Seasonings: Paprika, pepper, salt, sugar