Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Salting og røyking

3 recipes · Fjærfe og vilt

3 salting og røyking recipes from the “Big Cookbook,” in the fjærfe og vilt category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Moose Tongues

    Moose tongues are salted, smoked, and served the same way as smoked moose meat: rubbed with salt, sugar, and saltpeter, sewn into cloth, smoked, and served in thin slices browned in butter.

  • Smoked Moose Meat

    Smoked moose meat: 1 kg leg meat rubbed with 100 g salt, 10 g saltpeter and 25 g sugar, sewn into thin cloth and smoked. Served cut in thin slices, browned for a moment in butter, with scrambled eggs or vegetables.

  • 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.