Categories: Pork/ham, German 
      Yield: 4 servings 
  
      1 kg Pork (2 lbs 3 oz)                        -chopped 
      2    Onions, finely chopped                   Brine: 
     10    Juniper berries [crushed?]          1 l  Water (4 1/4 cups) 
      1 lg OR 2 small cloves garlic,           2 tb (approx.) salt 
  
  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