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Cured game meat

Meat, preferably from the haunch, lies 4 weeks in ordinary sugar brine, is dried for a few days, smoked and hung to cure. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 782.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 782 (falt i det fri)

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About the dish

Curing was a way of preserving game in the days before refrigeration.

How to make it

  1. 1

    Brine

    Place the meat in ordinary sugar brine for 4 weeks.

  2. 2

    Dry

    Hang the meat to dry for a few days.

  3. 3

    Smoke and cure

    Smoke the meat and hang it to cure.

Changes from the original

The brine's composition is not given in the original ("ordinary sugar brine") and is therefore not specified here.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 782) → Modernised~85% of the text changedremovedadded
Kjøttet, helst av låret, legges 4 uker dyrekjøtt (helst fra låret; mengde ikke oppgitt). sukkerlake (vanlig; nok til å dekke kjøttet). Legg kjøttet i almindelig sukkerlake; henges op vanlig sukkerlake i 4 uker.. Heng kjøttet opp til tørking i noen dager; røkes dager.. Røyk kjøttet og henges op heng det opp til speking.

Note on Modernised

Lakens sammensetning er ikke oppgitt i originalen («almindelig sukkerlake»), og er derfor ikke spesifisert her.

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Frequently asked questions

How long does the meat stay in brine?
4 weeks.
Which part of the animal is best?
Preferably the haunch.

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