Smoking

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.