Steinbachtaler pepper meat

Ingredients for 1 servings:

• 600 g pork neck
• 12 g curing salt
• 8 g peppercorns, black
• 3 g onion granules
• 5 g mustard seeds, yellow

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

for a hearty snack, is preserved

Finely dice the pork neck. The smaller the dice, the better the meat will hold together later. Grind the peppercorns as finely as possible, but do not grind them. Then thoroughly mix the meat with the spices and transfer them to sterilized jars. Press the meat firmly into the jar so it stays together later. Close the jars and cook in a canning machine at 100°C for 2 hours. This is how meat was preserved in the Odenwald region.