How strong is this brine?

It consists of 4 kg salt to 10 liters of water – that is, a very strong salt brine intended for pork.

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

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

How long does the pork lie in the brine?

The recipe is calculated for about 14 days of salting (about two weeks) before the pork is taken up.

Why must the brine be boiled and skimmed?

Boiling dissolves the salt completely, and skimming removes impurities from the salt, so that the brine becomes clear and keeps better.

Pork Brine II

Pork Brine II without saltpeter: 10 l water and 4 kg salt 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)

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About the dish

A simple brine without saltpeter, used for pork that was to be used fairly soon, or where saltpeter was not wanted.

How to make it

1
Boil the brine
Boil the water and salt together for a few minutes and skim well.
2
Cool
Let the brine become completely cold.
3
Lay down the pork
Place the pork in the brine so that it is covered.

Changes from the original

The method is taken from the general instruction for brine on the same page.

Tidsmaskin – hva endret seg?

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

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 637) → Modernisert~91% av teksten endretfjernetlagt til

~~Fleskelake II.~~ 10 ~~l. vand~~ l vann. 4 ~~kg.~~ kg salt. ~~Laken kokes, skummes~~ flesk. Kok vann og ~~heldes kold over flesket.~~ salt sammen noen minutter og skum godt.. La laken bli helt kald.. Legg flesket i laken slik at det er dekket.

Note til Modernisert

Framgangsmåten er hentet fra den generelle anvisningen for lake på samme side.

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Frequently asked questions

How strong is this brine?: It consists of 4 kg salt to 10 liters of water – that is, a very strong salt brine intended for pork.
Should the brine be warm or cold when poured over the pork?: The brine is boiled and skimmed first, but must be cooled completely. It is poured cold over the pork.
How long does the pork lie in the brine?: The recipe is calculated for about 14 days of salting (about two weeks) before the pork is taken up.
Why must the brine be boiled and skimmed?: Boiling dissolves the salt completely, and skimming removes impurities from the salt, so that the brine becomes clear and keeps better.

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