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Smoked Moose Meat

Smoked moose meat: 1 kg leg meat rubbed with 100 g salt, 10 g saltpeter and 25 g sugar, sewn into thin cloth and smoked. Served cut in thin slices, browned for a moment in butter, with scrambled eggs or vegetables.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 308 (falt i det fri)

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About the dish

Smoking was one of the main methods for preserving moose meat. Erken ends with a little exclamation – "Real hunter's fare!" – about freshly smoked moose meat fried for a moment in butter and served with scrambled eggs.

How to make it

  1. 1

    Rub the meat

    Mix the salt, sugar and saltpeter, and rub the meat well with the mixture.

  2. 2

    Sew in and smoke

    Sew the meat into a piece of thin cloth and smoke it.

  3. 3

    Serve

    Fresh, freshly smoked moose meat is cut into thin slices, browned for a moment in butter and served with scrambled eggs or vegetables.

Changes from the original

Modern measurements. Saltpeter (sodium nitrate) can today be replaced by nitrite salt per the manufacturer's instructions; thin cloth = a cloth of cotton/linen.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 308) → 1949 (korrekturlest, s. 341)~45% av teksten endretfjernetlagt til
1 kg. kjøt kjøtt av laaret låret, 100 gr. salt salt, 10 gr. salpeter salpeter, 25 gr. sukker. Gnid Gni kjøttet godt ind inn med det blandede salt, sukker og salpeter. Sy det ind inn i et stykke tyndt tynt tøi og røk kjøttet. Ferskt, ny røkt elgkjøt røket elgkjøtt skjæres i tynde tynne skiver, brunes et øieblik øieblikk i smør og serveres med eggerøre eller grønsaker. Rigtig jægermat! grønnsaker. Bør benyttes som ny røkt. Riktig jegermat!

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Frequently asked questions

Which part of the moose is used?
Meat from the leg – 1 kg for this recipe.
What does the curing mixture consist of?
100 g salt, 10 g saltpeter and 25 g sugar, mixed and rubbed well into the meat.
Why is the meat sewn into cloth?
The meat is sewn into a piece of thin cloth before smoking, so that it is held together and protected during smoking.
How is the fresh, freshly smoked meat served?
Cut it into thin slices, brown them for a moment in butter and serve with scrambled eggs or vegetables – "real hunter's fare" according to Schønberg Erken (Stor kokebok 1914, p. 308).

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