Brine meat

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Put the basket with brine meat on the embers

Brine meat is a meat dish that has its origin in the Spessart . The pickled pork is wrapped in the embers of a large campfire and cooked. Today this is usually celebrated as a club or local festival in the cold season.

history

Forest workers in the late 19th century began cooking their lunches in large heaps of embers. The timber harvest time occurred often in clearings , where the low-grade wood of the tree canopy was burned directly on the spot in the woods. The remnants of these great fires glowed for days. To prepare it, the forest workers only had to cover their meat, which had been repeatedly wrapped in wet newspapers, thick enough with embers and hot ashes. This procedure was crucial in order to keep air and thus the oxygen away from the food and thus prevent the newspaper from catching fire or the meat from drying out.

The pork was previously pickled in brine . On the one hand, this ensured the taste and, on the other hand, made the meat long-lasting, the latter being particularly important since there were no refrigerators yet.

Brine meat eating as a custom

In the winter months in many communities in the Spessart, the lake meat meal is organized as a big festival by local associations. The campfire is lit early in the morning. Large, freshly cut logs serve as firewood , which do not burn down as quickly and form a long-lasting embers. It takes many hours for a sufficient amount of embers to develop. Depending on the size of the event, between one and ten cubic meters of wood are required as the starting material .

The pork, which has been marinated in brine for several days (mostly from the neck, shoulder, and occasionally belly meat) is individually portioned and wrapped in several layers of aluminum foil together with onions . Some of these aluminum packets are also wrapped in wet newspaper. This must be well moistened, but not dripping wet, so that the embers do not go out. For easier handling and to avoid damaging the aluminum foil, the finished packets are placed in a wire basket that is placed in the bed of embers and covered with a thick layer of embers and ash. The brine meat is removed with the basket and served in the aluminum foil.

  • Pile of embers with brine meat

  • Remove the wire baskets from the embers

  • Brine meat

  • Onion filling

Web links

Commons : Brine Meat  - Collection of images, videos and audio files
Wiktionary: Brine meat  - explanations of meanings, word origins , synonyms, translations

Individual evidence

  1. ↑ a b c Bavarian State Forests (Hrsg.): The Spessart . A magazine of the Bavarian State Forests for the region. Edition, no. 2 , December 2013, Schlaraffia - A culinary journey through the Spessart, p. 20 ( baysf.de [PDF; accessed on December 22, 2019]).
  2. ^ A b Doris Pfaff: Why brine meat meals are a social winter event. In: Mainecho. Main-Netz Media GmbH, January 20, 2019, accessed on December 23, 2019 .
  3. ↑ a b Mo: Brine meat [‚Lackefleisch or‚ Laggefleisch]. In: Traveling Dippegucker. December 7, 2014, accessed on December 23, 2019 (German).
  4. ^ Carsten Bothe: Cooking in the hunting lodge . HEEL Verlag, Königswinter 2015, ISBN 978-3-95843-204-8 , Lakefleisch ( google.de [accessed December 23, 2019]).