String grilled fermented pig kebab


Put your meat in butter milk and add some cream so that the lactic bacterias get a good start. After 5 days add some salt and ground juniper berries. After another 5 days you are ready to make the kebab. This can be done with any type of meat. The lactic acid bacterias will tenderize you meat and also add beutiful flavours. The meat can sour 10-30 days this way.


Cut the meat into strips and put on a skewer. Prepare the fire and soak your string in water. Use a thin string as this will improve the automatic turning of the meat.

Suspend your meat right next to the fire, not over it. This way the dripping fat will not catch fire and ruin the meat and also this method allows for a very slow and easy cooking – the meat will turn itself!




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