What does the pork brine consist of?

10 liters of water, 4 kg of salt and 50 grams of saltpeter.

Should the brine be warm or cold when poured over the pork?

The brine is boiled and skimmed first, but must be completely cold when poured over the pork.

How long does the process take?

The recipe is calculated for about 14 days of salting in the brine (including boiling and cooling of the brine).

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 637, in the chapter on slaughtering, salting and preserving.

Pork Brine I

Pork Brine I: 10 l water, 4 kg salt and 50 g saltpeter are boiled, skimmed and cooled before the pork is placed in it.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 637 (falt i det fri)

Be the first to rate

About the dish

One of Erken's two standard brines for pork. Saltpeter gives color and shelf life; variant II without saltpeter was used where completely plain salt pork was wanted.

How to make it

1
Boil the brine
Boil the water, salt and saltpeter together for a few minutes and skim well.
2
Cool
Pour the brine out and let it become completely cold.
3
Lay down the pork
Place the pork in the cold brine so that it is completely covered. Ready to use after a few weeks.

Changes from the original

The method is not written out in the side column and follows the general instruction for brine on the same page (boiled, skimmed, cooled before use).

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 637) → 1949 (korrekturlest, s. 771)~82% av teksten endretfjernetlagt til

~~Fleskelake I.~~ Fleskelake. 10 l. ~~vand~~ vann 4 kg. ~~salt 50 gr. salpeter. Laken kokes, skummes og heldes kold over flesket.~~ salt.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What does the pork brine consist of?: 10 liters of water, 4 kg of salt and 50 grams of saltpeter.
Should the brine be warm or cold when poured over the pork?: The brine is boiled and skimmed first, but must be completely cold when poured over the pork.
How long does the process take?: The recipe is calculated for about 14 days of salting in the brine (including boiling and cooling of the brine).
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 637, in the chapter on slaughtering, salting and preserving.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!