Steinbachtaler Pepper Meat

Summary

Prep Time	15 mins
Cook Time	2 hrs
Total Time	2 hrs 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Chop the pork neck into small cubes. The smaller the cubes, the better the meat will hold together later. Grind the peppercorns as finely as possible, but do not grind them.
Now mix the meat with the spices thoroughly and pour into sterilized jars. Press the meat firmly into the glass so that it will hold together later. Close the glasses and boil them down in the automatic cooker at 100 degrees for 2 hours.
This is how meat was preserved in the Odenwald.

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