Spekemat

Bogrull from Erken's butchering chapter: a boned pork shoulder is rubbed with 3 tbsp salt, 1 tbsp sugar and 1 tsp saltpeter, cured 24 hours, then 6 weeks in ham brine, hung 24 hours, rolled tight with the rind side out and tied with twine, hung a couple of days and smoked/cured as desired. Can be boiled and used like ham.

Erken's kalverull (1914): 1 kg veal shoulder and 1/2 kg pork are layered with salt, pepper, ginger, a little saltpeter and 4 chopped onions, the roll is sewn, lies in brine, cooked in a cloth and pressed for a day – the same method as beef roll. Tripe roll is made with half veal, half tripe.

Erken's okserull from 1914: beef flank is layered with shoulder meat and strips of pork, seasoned with salt, sugar, onion, saltpeter, pepper and ginger, sewn shut, cured 8–14 days in brine, boiled 2–2.5 hours in a cloth and pressed for a day. The stock is used for soup.

Cervelat sausage from Erken 1914: 1 kg lean pork, 200 g fatty pork, 600 g beef, and 200 g fat pork are ground 4 times, kneaded with 75 g salt, saltpeter, sugar, and white pepper, stuffed into straight casings, dried 2 days, cold-smoked 8 days, and cured for 6 weeks.

A simple 1914 method for curing game meat: the leg sits 4 weeks in a sugar brine, is dried for a few days, smoked, and hung to cure.

Erken's 1914 method for curing a leg of lamb: the leg is rubbed with sugar, saltpeter, salt, and water, sits one week, then 8 days in ordinary salt brine, hangs 6 days, is smoked, and cures for about 4 months.

Erken's cured sausage of 4 kg horse meat and 1.5 kg pork with salt, saltpeter, clove, pepper, nutmeg, cognac, red wine, and sugar; the filling is packed tightly into casings, salted 3 days in a trough, dried, and smoked.

Erken's head cheese from 1914: a soaked pig's head is cooked 1 hour with the rind down, the rind is cut off and placed in a cloth, the head cooked 2 hours more, the meat sliced and layered with pepper, salt, allspice, cloves, ginger and optionally grated onion, wrapped in the cloth, cooked ½ hour, pre