Mahlzeit - Food without Borders

The process is shown here: Home Made Air Dried Schinken . Siby, thanks for the great idea and instructions. I am making this the second time. One needs a high quality pork tender loin, lots of sugar and salt and even more time. This process takes about 2 weeks.  I did cut mine in 2 parts so they fit nicely into the glass container. I also trimmed a bit from the fat. In a glass bowl cover the bottom with white granulated sugar. Add the tender loins, leave a little room between them and the container walls. Cover them fully with sugar. Cover the container and into the fridge for 2 days. Wait for 2 days, but check after 24. There will be a lot of liquid. Just add some more sugar. After day 2, remove it from the fridge, wash off all the sugar, clean the bowl and dry it very well. The meat should have now a skin on the outside and smell good.  Add a layer of salt to the bottom of the bowl, so it is good covered. Add the meat, cover with salt. Make sure the meat does not touch each other or

I think the last time I made a pizza at home was 18 years ago. Time to change this. Now this recipe I had to change a bit. The all purpose flower here seems to be very different from the European one. I needed more water then the recipe was talking about. Once this is sorted out with a few more trials, I will post it. The toppings high end ketchup 2 types of salami fresh mushrooms golden greek peperoncini jalapeno cheese oregano Into the oven at 450F for 12-15 min. -Mahlzeit-