Salting og konservering

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 is filleted, rubbed with sugar (and saltpeter), sprinkled with salt, pressed together, and cured cold. Served with a sauce of sugar, wine vinegar, olive oil, French mustard, and white pepper.

Lårtunge of beef is rubbed with salt and saltpeter, left for 1 day, then 2–3 weeks in brine, and boiled 2–3 hours in boiling water until tender. Meat that has been salted a long time is soaked and put on to boil in cold water.

Erken's 1914 recipe for homemade lye of sifted hardwood ash and slaked lime boiled in water, used to treat soaked stockfish (skrei) into lutefisk: 8 days of soaking, 2–3 days in cold lye, then 1–4 days of freshening in cold water.

Erken's method for salted, pressed beef brisket: rubbing with salt and pepper, 3 weeks in brine, boiling 2–3 hours, boning and pressing for 1 day. Alternative dry-curing with salt, sugar, pepper and saltpeter for 14 days, then light smoking.

A short instruction from Erken on keeping slaughter blood: strain and season the blood, fill it into bottles and close the opening (originally with a plug of boric-acid cotton wool), and store cold.

Erken's instruction on cold-smoking: the goods are dried two days beforehand, the smoke is made from embers with juniper and sawdust, the pieces hung freely without touching each other. A chimney takes longer than a smoke box (about 2 x 1 m). Finished smoked goods are hung airy; hams in linen bags. Liquid-smoke essence is discouraged for cured meats.

Erken's 1914 method for home-canning ptarmigan: clean, lard, brown in butter, pre-cook in stock, place in warmed jars/cans with stock and sterilize at 100 °C for 1½ hours, plus advice on storage, serving with a sour-cream and cream sauce, and the care of cans and rubber rings.

Erken's standard brine for meat and ham: the brine is boiled 10 minutes, skimmed and cooled completely before the meat is placed in it; ready to use after 3 weeks. Quantities are missing in the source text.

Erken's method for rendering lard from pork: the fat is soaked in cold water for three days with water changes morning and evening, ground once, brought to a boil with water halfway up the fat, skimmed and simmered 2½–3 hours until the water has evaporated, and strained through cloth into a crock. From the butchering chapter, page 635 in Stor kokebok (1914).

Cured ham after Erken 1914: a leg or shoulder ham is rubbed with 3 tbsp salt, 1 tbsp sugar, and 1 tsp saltpeter, sits about 3 months in salt brine, is dried 4 days, smoked, and cured.

Erken's Westphalian sugar-cured ham: 6–8 kg ham is rubbed with salt and saltpeter, lies 3 weeks in a cold brine of bock beer, Bavarian beer, sweet beer, salt, saltpeter, and brown sugar, is dried for 3 days, cold-smoked, gently simmered 5 hours, and garnished/glazed with sugar.

Sugar brine from Erken's slaughtering chapter: 10 l water, 3 kg salt, 500 g sugar, and 60 g saltpeter are boiled 15 minutes, skimmed, and cooled completely before the meat goes in. The meat is first rubbed with salt, sugar, and saltpeter. Curing time 3–6 weeks depending on whether the meat is to be cured or boiled. Includes advice on tending,

Sugar-cured ham: a brine of 10 l water, salt, 1½ kg sugar and 90 g saltpeter is boiled, cooled completely and poured over the ham, which is ready after about 4 weeks.

Brine for rolled and head cheese: about 16 l water, 4 kg salt, 500 g sugar and 50 g saltpeter are boiled, skimmed and cooled before the pressed meats are laid down.

Dry-salting of meat and pork: rub with salt mixed with saltpeter (10 g per kg salt), pack tightly in layers in a salting tub with salt between the layers, and frequently ladle the brine that forms over the meat.