VOLUME 1 - Kilimanjaro Foods

128 F for another day so it would firm up nicely.
It was far too thick for my home slicer, so I took it to the butcher,
where I had purchased the meat, and let him cut it on his professional grade slicer
(and gave him 4 slices for his trouble). I put it in the freezer first, for about 6 hours,
so it was easier to slice consistently.
I found it fried up best at very low heat in a cast iron skillet. The
sugar in it will carmelize and make a mess even at moderate
temperatures. Then prepare yourself to taste the finest bacon you've
ever had - I'm not kidding, the delicacy of the juniper berries and
the faint sweetness make this a treat you'll never forget.
Schledderles-Suppe (Schlettersuppe)
4 Servings
2 T flour
1 egg
1 salt,To Taste
1 T water
1 soup
1 broth
1 salt
1 nutmeg
1 pepper
1 greens
Combine the first four ingredients in a a small beaker-like pot and
stir until smooth. (The batter should drip in a long thin thread off
the spoon). Tilt the pot and scrape the batter off the edge into the
boiling broth. This results in the elongated 'Schletterle' which are
sort of halfway between spaetzle and noodles.
Bring to a second boil, and adjust seasoning (salt, nutmeg, pepper,
and greens). Serve.
Serves 4.