Ingredients

• 1.8 oz curing salt
• water
• 3 juniper berries
• 1 bay leave
• some red wine – shot
• 2 pork chops from the crest

Directions

1. Weigh salt and with water fill it up to 17 oz. in a big pot.
2. Squeeze juniper berries and add with bay leave to the liquid.
3. Bring to a boil, let cool off.
   add red wine.
4. Place meat into a freezer bag, then add curing liquid. Close bag tight.
5. Keep it in the fridge for 4-5 days.
6. Drain it, then cook it in slightly salted water for 30 min. Serve it with Sauerkraut. The recipe for Sauerkraut you will find here: https://ilovegermanfood.com/recipes/sauerkraut