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Salting and smoking

3 recipes · Poultry and game

3 salting and smoking recipes from the “Big Cookbook,” in the poultry and game category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Moose Tongues

    Moose tongues from Erken's Big Cookbook (1914): salted with sugar and saltpeter, smoked, served in thin slices browned in butter, like smoked moose meat.

  • Smoked Moose Meat

    Smoked moose meat from Erken's Big Cookbook (1914): leg meat rubbed with salt, saltpeter and sugar and smoked, served in thin slices browned in butter.

  • Smoked Reindeer Meat

    A reindeer leg is rubbed with salt, sugar and saltpeter, sits 3-4 weeks in boiled brine, is dried a couple of days, smoked and cured.