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Smoked Reindeer Meat

A reindeer leg is rubbed with salt, sugar and saltpeter, sits 3-4 weeks in boiled brine, is dried a couple of days, smoked and cured.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 306 (falt i det fri)

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About the dish

A preservation recipe for reindeer leg: dry-rubbing, brine for several weeks, then smoking and curing. Saltpeter was common as a color-preserving salt in 1914.

How to make it

  1. 1

    Boil the brine

    Boil the water, salt, sugar and saltpeter for 10 minutes, skim off, and pour the brine out to cool.

  2. 2

    Rub the leg

    Rub the leg well with a mixture of 3 tablespoons salt, 1 tablespoon sugar and 1 dessert spoon saltpeter.

  3. 3

    Place in brine

    The next day, place the leg in the boiled, cold brine. It sits in the brine for 3 to 4 weeks.

  4. 4

    Dry and smoke

    Hang the leg up for a couple of days to dry, smoke it and then hang it up to cure.

Changes from the original

Measurements are given in liters and grams. Saltpeter (sodium nitrate) is kept as in the original, but should today be replaced by modern nitrite salt per the manufacturer's instructions. Times are given for the total process (about 4 weeks in brine).

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 306) → Modernisert~78% av teksten endretfjernetlagt til
Dyrelaar. Lake: 1 stk reinsdyrlår. 8 l. vand l vann (til laken). 2 l. l salt (til laken). 200 gr. g sukker (til laken). 30 gr. salpeter. Laken kokes g salpeter (til laken; i dag nitritsalt etter anvisning). 3 ss salt (til innrivning). 1 ss sukker (til innrivning). 1 ts salpeter (1 dessertskje, til innrivning). Kok vann, salt, sukker og salpeter i 10 minutter, skummes, opheldes. Laaret gnides ind skum av og hell laken opp til avkjøling.. Gni låret godt inn med en blanding av 3 spiseskeer spiseskjeer salt, 1 spiseske spiseskje sukker og 1 dessertske salpeter. Næste dessertskje salpeter.. Neste dag lægges det legges låret i den kokte, kolde lake. Ligger kalde laken. Det ligger i laken i 3 à til 4 uker, hænges op uker.. Heng låret opp et par dage, røkes dager til tørking, røk det og hænges op heng det deretter opp til spekning.

Note til Modernisert

Mål er gjengitt i liter og gram. Salpeter (natriumnitrat) er beholdt som i originalen, men bør i dag erstattes av moderne nitritsalt etter produsentens anvisning. Tidene er oppgitt i minutter for total prosess (ca. 4 uker i lake).

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Frequently asked questions

How long should the reindeer leg sit in the brine?
The leg sits in the boiled, cooled brine for 3–4 weeks. Reckon with around a month in total before smoking, as the recipe's time of about 30 days suggests.
What does the brine consist of?
8 liters water, 2 liters salt, 200 g sugar and 30 g saltpeter. The brine is boiled for 10 minutes, skimmed and cooled completely before the meat is placed in it.
Must the meat be pre-treated before it is placed in the brine?
Yes. The leg is first rubbed with a mixture of 3 tablespoons salt, 1 tablespoon sugar and 1 dessert spoon saltpeter. Only the following day is it placed in the cold brine.
What happens after the salting?
The leg is hung up for a couple of days to dry, then it is smoked, and finally it is hung up to cure. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 306.

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