smoked meat

Ingredients for 1 servings:

• 8 kg pork (boneless cutlet)
• 400 g salt
• 100 g sugar
• 50 g juniper berries
• 3 onions
• 6 cloves garlic
• 3 liters of water

Instructions

Working time approx. 30 minutes; Rest period approx. 33 days; Total time approx. 33 days 30 minutes

Bavarian smoked meat

Cut the meat into 5 equal pieces (about 1.6 kg). Mix the salt and sugar. Rub the meat firmly with the salt and sugar mixture, or toss it in the salt and sugar mixture, then layer it in an earthenware dish. Finely chop the garlic, onions, and juniper berries, mix together, and sprinkle over each layer of meat. Weigh the meat down with a slightly heavier object and store it in a cool place for 2 days. After the second day, boil the water, let it cool, and pour it over the meat. The meat must be completely covered with water. Store in a cool place for another 3 weeks. After this time, remove the meat from the water mixture and rinse if necessary. Remove the onions and juniper berries. Then, using a meat hook, hang the meat in the smokehouse. Smoke for 8-10 days in light smoke. After this time, remove the smoked meat, remove it from the hook, and wipe it with a damp cloth. Slice the smoked meat and eat it as a snack or cook it with sauerkraut. The smoked meat can also be frozen in portions.