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Bogrull (Rolled Cured Pork Shoulder)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 648 (falt i det fri)

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About the dish

Bogrull made from pork shoulder belonged to the autumn slaughtering. Erken gives the simple method: dry-curing, ham brine, rolling and optional smoking and curing. Saltpeter (nitrite) was used for color and shelf life.

How to make it

  1. 1

    Prepare the meat

    Saw the shank off the pork shoulder and remove the shoulder blade and the bones as neatly as possible.

  2. 2

    Dry-cure

    Mix salt, sugar and saltpeter and rub the meat well with the mixture. Let it rest for 24 hours.

  3. 3

    Brining

    Place the meat in ham brine for about 6 weeks.

  4. 4

    Drain

    Take it out and hang it up for 24 hours.

  5. 5

    Roll and tie

    Roll the meat up tight with the rind side out and tie it well with twine.

  6. 6

    Dry and smoke

    Hang the roll up for a couple of days. Smoke and cure it, or leave it unsmoked – as you like.

  7. 7

    Serving

    The bogrull can be boiled and used like ham.

Changes from the original

Measurements are given in modern units (tbsp/tsp) and the text is divided into numbered steps in modern Norwegian. Saltpeter is kept as in the original, but can today be replaced by curing salt (nitrite salt). The amount of ham brine is not given in the source and is left as 0.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 648) → Modernisert~79% av teksten endretfjernetlagt til
1 stk griseboget (skanken saget av, bogblad og ben fjernet). 3 spiseskeer salt ss salt. 1 spiseske sukker ss sukker. 1 teske ts salpeter (kan erstattes med nitrittsalt). skinkelake Skanken sages (nok til å dekke kjøttet). Sag skanken av grisebogen, griseboget og fjern bogbladet og ben fjernes penest mulig. Kjøttet indgnides med en blanding av 3 spiseskeer benene så pent som mulig.. Bland salt, 1 spiseske sukker og 1 teske salpeter; ligger salpeter og gni kjøttet godt inn med blandingen. La det ligge 1 døgn; lægges døgn.. Legg kjøttet i skinkelaken skinkelake i ca. 6 uker; tages op, hænges op uker.. Ta det opp og heng det opp i 1 døgn, rulles tæt døgn.. Rull kjøttet tett sammen med svorsiden ut og surres surr det godt med hyssing; hænges op hyssing.. Heng rullen opp et par døgn, røkes døgn. Røyk og spekes spek den, eller ikke, la den være urøykt – som man vil. Den vil.. Bogrullen kan kokes og benyttes brukes som skinke.

Note til Modernisert

Mål er oppgitt i moderne enheter (ss/ts) og teksten er delt i nummererte trinn på moderne norsk. Salpeter er beholdt som i originalen, men kan i dag erstattes av nitrittsalt. Mengden skinkelake er ikke angitt i kilden og står som 0.

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Frequently asked questions

Which cut of meat is used for bogrull?
Pork shoulder. The shank is sawn off, and the shoulder blade and bones are removed as neatly as possible before the meat is rubbed and cured.
How long must the bogrull stay in brine?
The meat is rubbed with 3 tablespoons salt, 1 tablespoon sugar and 1 teaspoon saltpeter and rests for 24 hours. Then it is placed in ham brine for about 6 weeks – hence the long total time.
How is it rolled and matured?
After the brine the meat is hung up for 24 hours, rolled up tight with the rind side out and tied with twine. Then it hangs a couple of days before it is smoked and cured – or the smoking/curing is skipped if you like.
How is the bogrull eaten?
It can be boiled and used like ham, or cured and sliced as cured meat. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 648, and is reckoned for about 10 servings.

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