Cured meats
8 recipes · Butchering
- Bogrull (Rolled Cured Pork Shoulder)
Bogrull from Erken's butchering chapter: boned pork shoulder rubbed with salt, sugar and saltpeter, brined 6 weeks, rolled tight, smoked. Boil like ham.
- Veal Roll (Pressed Rolled Veal)
Erken's kalverull (1914): veal shoulder and pork layered with spices and onion, sewn, brined, cooked in a cloth and pressed – made like beef roll.
- Beef Roll (Okserull)
Erken's okserull from 1914: beef flank layered with shoulder meat and pork, seasoned, brined, boiled in a cloth and pressed for a day. Stock for soup.
- Cervelat Sausages
Cervelat sausage from Erken (1914): pork and beef ground, seasoned with salt, saltpeter, pepper, filled into casings, dried, cold-smoked and cured.
- Cured venison (game)
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.
- Cured leg of mutton (leg of lamb)
Erken's 1914 method for curing a leg of lamb: rubbed with sugar, saltpeter and salt, brined for a week, hung, smoked and cured for about 4 months.
- Cured sausages
Erken's cured sausage (1914) of horse meat and pork with salt, saltpeter, spices, cognac and red wine; packed in casings, salted, dried and smoked.
- Head Cheese (sylte)
Erken's head cheese from 1914: a pig's head cooked, the meat layered with pepper, allspice, cloves and ginger, wrapped in cloth, pressed and brined.