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Smoking

Erken's instruction on cold-smoking: the goods are dried two days beforehand, the smoke is made from embers with juniper and sawdust, the pieces hung freely without touching each other. A chimney takes longer than a smoke box (about 2 x 1 m). Finished smoked goods are hung airy; hams in linen bags. Liquid-smoke essence is discouraged for cured meats.

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

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About the dish

Erken's thorough instruction on cold-smoking in a chimney or smoke box, with juniper and sawdust as smoking material. She warns against liquid-smoke essence ("smoke acid") for cured meats, which was a newer aid at the time.

How to make it

  1. 1

    Dry the goods

    Hang up what is to be smoked in a dry and airy place a couple of days before smoking. The smoke should be cold, and the goods must be dry.

  2. 2

    Light the fire

    First put in embers, then juniper and a little sawdust over it to dampen the heat. As soon as it catches fire, add new juniper and sawdust.

  3. 3

    Hang up

    Hang the meat or fish so that the pieces do not touch each other. Set good hooks or twine loops into the meat to hang it up by.

  4. 4

    Smoking time

    The smoking time varies with the goods. In a chimney the smoking takes longer since much of the smoke goes up the flue; in a smoke box (about 2 x 1 meters high) it goes faster.

  5. 5

    Storage

    Hang the finished smoked goods freely in a dry and airy place. Hams are stored hanging in thin linen bags.

  6. 6

    About liquid-smoke essence

    If you want to use liquid-smoke essence, brush the pieces several times, with good drying between each time. The aroma becomes far weaker than with regular smoking, and for cured ham and cured sausage liquid-smoke essence should not be used.

Changes from the original

The method is broken into numbered steps and the language modernized (ener→juniper, loops→hooks/twine loops). The section on storage and liquid-smoke essence is taken from the continuation on the next page.

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. 637) → 1949 (korrekturlest, s. 771)~56% av teksten endretfjernetlagt til
Røkning. Ener Sagflis Vand Røkningen kan foregaa foregå enten i skorsten skorstenen eller i en røkekasse. Ved al all røkning er det av vigtighet, viktighet at røken er kold, kald, og at det, det som skal røkes, er tørt; det maa derfor hænges må der for henges op paa på et tørt og luftig sted et par dage dager før røkningen. røkingen. Til røkningen maa må man ha for haanden hånden ener, sagflis og vand. vann. Først lægges ind legges inn glør, derover ener og derover litt sagflis for at dæmpe å dempe varmen; straks det «luer», lægges legges ny ener og sagflis paa. på. Under røkningen skal kjøttet eller fisken ikke berøre hinanden. hinannen. Ha gode hemper i kjøttet til at hænge å henge det op i. Røketiden er forskjellig for de forskjellige ting. I skorstenen tar røkningen længere lengere tid, da jo en god del røk gaar går op i pipen; i en røkekasse vil røkningen foregaa foregå hurtigere. Kassen bør være ca. 2 x 1 2½ meter høi. Det færdigrøkte hænges frit op paa et tørt og luftig sted, skinkerne opbevares hængende i tynde lerretsposer. Man kan røke med røkesyre; man pensler da over stykkerne flere ganger med røkesyre; røkesyren maa være godt indtørret mellem hver gang. Men man skal huske, at ved bruk av røkesyre opnaar man ikke paa langt nær den samme aroma som ved almindelig røkning; til spekeskinker, spekepølser m. m. bør man absolut ikke benytte sig av røkesyre.

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Frequently asked questions

Where can you smoke meat and fish by this method?
Either in a chimney or in a smoke box. In the chimney the smoking takes longer, because much of the smoke goes up the flue.
What materials do I need?
Juniper, sawdust and water. You first put in embers, then juniper, and then a little sawdust to dampen the heat. As soon as it "flares up", add new juniper and sawdust.
How are the meat or fish prepared?
It must be dry, and hung up in a dry and airy place a couple of days before smoking. Set good loops into the meat to hang it up by, and make sure the pieces do not touch each other during smoking.
Why should the smoke be cold?
The recipe from Schønberg Erken's "Stor kokebok" (1914) emphasizes that cold smoke is essential in all smoking – which is why the heat is dampened with sawdust. The smoking time varies for the different goods.

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