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.

Bogrull (Rolled Cured Pork Shoulder)

Name: Bogrull (Rolled Cured Pork Shoulder)
Prep time: 1 h
Cook time: 1007 h
Total time: 1008 h
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 1 pcs pork shoulder (shank sawn off, shoulder blade and bones removed); 3 tbsp salt; 1 tbsp sugar; 1 tsp saltpeter (can be replaced with curing salt (nitrite salt)); ham brine (enough to cover the meat)

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
Prepare the meat
Saw the shank off the pork shoulder and remove the shoulder blade and the bones as neatly as possible.
2
Dry-cure
Mix salt, sugar and saltpeter and rub the meat well with the mixture. Let it rest for 24 hours.
3
Brining
Place the meat in ham brine for about 6 weeks.
4
Drain
Take it out and hang it up for 24 hours.
5
Roll and tie
Roll the meat up tight with the rind side out and tie it well with twine.
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
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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

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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.

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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