Salting and preserving

Pork Brine I: 10 l water, 4 kg salt and 50 g saltpeter are boiled, skimmed and cooled before the pork is placed in it.

Pork Brine II without saltpeter: 10 l water and 4 kg salt are boiled, skimmed and cooled before the pork is placed in it.

Erken's gravlaks from 1914: a center cut of salmon or trout rubbed with sugar and salt and cured cold. Served with a sauce of mustard, vinegar and oil.

Lårtunge of beef after Erken (1914): rubbed with salt and saltpeter, kept 2–3 weeks in brine and boiled 2–3 hours until tender.

Erken's 1914 recipe for homemade lye of hardwood ash and slaked lime, used to turn stockfish into lutefisk: 2–3 days in lye, then freshening in cold water.

Erken's salted, pressed beef brisket (1914): rubbed with salt and pepper, 3 weeks in brine, boiled 2–3 hours and pressed for a day. Dry-curing alternative.

A short instruction from Erken (1914) on keeping slaughter blood: strain and season it, fill it into bottles, close them and store cold.

Erken's cold-smoking instructions (1914): goods dried first, smoked over juniper and sawdust and hung airy; liquid smoke discouraged for cured meats.

Erken's 1914 method for home-canning ptarmigan: browned, pre-cooked in stock, packed in jars or cans with stock and sterilized for 1½ hours.

Erken's standard brine for meat and ham (1914): boiled 10 minutes, skimmed and cooled before the meat goes in; ready to use after 3 weeks.

Erken's 1914 method for rendering pork lard: fat soaked three days, ground, simmered until the water evaporates and strained through cloth into a crock.

Cured ham after Erken (1914): a leg or shoulder ham rubbed with salt, sugar and saltpeter, kept about 3 months in brine, then dried, smoked and cured.

Erken's Westphalian sugar-cured ham: rubbed with salt and saltpeter, 3 weeks in a beer and brown-sugar brine, cold-smoked, simmered 5 hours, sugar-glazed.

Sugar brine II from Erken's slaughtering chapter (1914): water, salt, sugar and saltpeter boiled and cooled, used to cure meat for 3–6 weeks.

Sugar-cured ham from Erken (1914): a brine of salt, sugar and saltpeter is boiled, cooled completely and poured over the ham, ready in about 4 weeks.

Preserving brine from Erken (1914) for rolled and head cheese: water, salt, sugar and saltpeter boiled, skimmed and cooled before the meats are laid down.

Dry-salting of meat and pork after Erken (1914): rub with salt and saltpeter, pack tightly in layers in a tub, and ladle the brine that forms over it.