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  •    4 lbs    Lean Pork Cubes cut into 1 inch Cubes (Pork Sirloin Pieces)
  •   4½ g    Pink Cure
  •    22 g    Salt
  •  10 lbs    Pork Shoulder Butts, trimmed & ground (fine plate)
  • 11¼ g    Pink Cure
  •    55 g    Salt
  •    25 g    Seasoning Premix
  •    14 g    Sugar
  •    14 g    Baking Powder
  •   1 tsp    Maggi Liquid Seasoning
  •   1 cup    Fresh Onion, diced
  • 1 each    Green and Red Pepper


Day 1:
Coat the pork cubes with the smaller amounts of pink cure and salt and refrigerate overnight.

Place ground meat in a bowl.
Clean Peppers, slice into thin strips and set aside.
Weigh all seasoning and dissolve in about 1 quart ice-cold water.
Combine the seasoning with the meat and knead thoroughly – until it binds.
Knead in the meat cubes, peppers and onion.
Transfer into commercial loaf pans (7 pounds each) and bake at low temperature (250°F) for about 3 hours.
Check temperature with a meat thermometer, the loaf is done when the inside temperature is at 155°F.

Can also be divided and transferred to 2 pound aluminum loaf pans for smaller loaves; wrapped and frozen. Adjust cooking time accordingly!

Roemerbraten Seasoning:

  •   75 g    Black Pepper
  •   12 g    Mace
  •   12 g    Ginger
  •   12 g    Cardamon

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