The boneless pork neck is cut into approx. 375 g pieces and then placed in brine (previously 10%, today 8%).
For the 8% brine you need 800 g nitrite curing salt, 1 tablespoon juniper berries, 1 tablespoon mustard seeds, 3 - 4 bay leaves, 2 tablespoon brown rock sugar, 2 cloves of garlic, 1 tablespoon white pepper, 1 tablespoon black pepper and finally 9.2 Litre water.
Mix all ingredients except the pepper with 2/3 of the water and bring to the boil once, then add the rest of the water and allow to cool. Only now add the pepper, before you put in the meat. The meat must lie completely in the brine and, if necessary, be weighted down with a wooden board and a large, clean stone.
After 48 hours, the meat comes to drain from the brine and is now seasoned with fresh black pepper and a little rose-hot paprika as desired.
Now spread fresh, thinly sliced vegetable onions (1 handful) on a piece of aluminum foil. Put 1 piece of seasoned meat on top, then again 3 - 4 slices of onions and now 2 - 3 slices of bacon on top. Then roll up the aluminum foil tightly and cleanly. Do this with the rest of the meat until it is all used up.
When all the portions are rolled up, wrap all the portions again in aluminum foil against the already wrapped portion. This is to prevent the intrinsic juice from running out.
Now you have to burn a lot of fresh beech or oak wood, finely split, or better just right wood (is only wood up to arm thickness) to get enough embers. Now the portions are buried in the red embers and, given the size of the portions, are best left in for about 2 hours.
Attention, very important: The portions must be completely covered with the embers, otherwise they will burn where there is still air (oxygen).
Or you put the portions in the oven for 100 minutes at 240 ° C and then for another 30 minutes at 150 ° C. Important: no hot air, only top / bottom heat.
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