Why is the meat salted after boiling?

The method preserves already boiled meat so it keeps longer and takes on a salty taste. It was a practical way to make use of leftover boiled butcher's meat.

Saltpeter provided color and preservation. Today, nitrite/culture salt of known strength is recommended, and the meat should be kept cold in any case.

Salting boiled meat

Erken & Caroline Steen 1900: boiled meat is rubbed while still warm with a little saltpeter and placed in a brine of 1 tbsp sugar, 1 l water and 1 dl salt. Rinsed and wiped dry before use.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 315 (falt i det fri)

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About the dish

En metode for å konservere allerede kokt kjøtt i en mild sukkerlake, slik at det holder seg og får saltsmak uten å tørke ut. At kjøttet gnis mens det er lunkent, hjelper salpeteret å trekke inn før laken tilsettes.

How to make it

1
Rub the meat
While the boiled meat is not yet cold, rub it with a little saltpeter.
2
Make the brine
Mix 1 tbsp sugar, 1 liter of water and 1 dl salt into a brine.
3
Place in brine
Place the meat down into the brine.
4
Use
When the meat is to be used, rinse it and dry it with a cloth.

Changes from the original

Mengder beholdt uendret. Ingen modernisering ut over enhetsnavn (dcl til dl). Salpeter (kaliumnitrat) beskrives som i originalen, med matsikkerhetsnote.

Time machine – what changed?

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Frequently asked questions

Why is the meat salted after boiling?: The method preserves already boiled meat so it keeps longer and takes on a salty taste. It was a practical way to make use of leftover boiled butcher's meat.
Do I need saltpeter?: Saltpeter provided color and preservation. Today, nitrite/culture salt of known strength is recommended, and the meat should be kept cold in any case.

Equipment for this dish

Casings, spices and sausage gear →Natural casings, sausage spices and stuffing horns for curing and sausage-making.Foodstuff.no

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