INGREDIENTS

INSTRUCTIONS

as much saltpeter as fits on the tip of a knife (optional)  Rub the
meat with the chopped onion, garlic and juniper berries, then  push
into a [tight-fitting] container and pour the cold brine (that  has
previously been brought to a boil and then let cool again), with  or
without saltpeter, over the meat.  Press down with a board and  weight
it with a rock.  The meat has to remain in the brine for three  weeks,
during which time it must be turned frequently. At the end of  the
three weeks, remove the meat from the crock, briefly rinse it  off.
Roast at 390 degrees F in hot lard, along with the chopped  onion,
garlic and yellow turnip, until crispy, about 1 1/2 hours.  Serves 4.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer)  Posted by:  Karin Brewer, Cooking Echo, 9/92  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 361
Calories From Fat: 82
Total Fat: 9.1g
Cholesterol: 165mg
Sodium: 309.5mg
Potassium: 1225.3mg
Carbohydrates: 8.3g
Fiber: 3.1g
Sugar: 2.9g
Protein: 58.9g