| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Pork, German |
4 |
Servings |
INGREDIENTS
| 1 |
kg |
Pork (2 lbs 3 oz) |
| 2 |
|
Onions, finely chopped |
| 10 |
|
Juniper berries [crushed?] |
| 1 |
lg |
OR 2 small cloves garlic, chopped |
|
|
Brine: |
| 1 |
l |
Water (4 1/4 cups) |
| 2 |
tb |
(approx.) salt |
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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