Bohemian pepper ham

Day 1

1. The shoulder is cut into wolf-sized pieces.

   The ham meat is roughly removed from the tendons and fat and cut into pieces.

   Then the shoulder is ground through the 3mm disc.

   Now put the ham meat and the minced shoulder in the food processor and add the spices.

   Now we let the machine run. After a few rounds, half of the fill is added and let run for about 5 minutes.

   We let the mixture rest for a while, then we continue.

   The remaining fill is added and mixed further.

   We shift up a few gears until a sticky mass is formed.

   The meat is placed in the refrigerator for 24 hours.

Day 2

1. The next day, the meat is put back in the food processor and mixed further.

   Now you can see how the meat is nicely reddened by the curing salt.

   Mix again briefly with your hand to make sure that everything is nicely mixed.

   The mixture is now thrown into a greased baking pan (throwing prevents air pockets in the mixture).

   The mixture is pressed on, smoothed out and provided with a pattern.

   Preheat the oven to 80 degrees and let the meat warm gently for 30 minutes.

   Then we increase to 120 degrees until a core temperature of 72 degrees has been reached.

1. The pepper roast can be eaten cold as a cold cut or warm.