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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 771) → 1914 (proofread, p. 637)~56% of the text changedremovedadded
Røkning. Ener Sagflis Vand Røkningen kan foregå foregaa enten i skorstenen skorsten eller i en røkekasse. Ved all al røkning er det av viktighet vigtighet, at røken er kald, kold, og at det det, som skal røkes, er tørt; det må der for henges maa derfor hænges op på paa et tørt og luftig sted et par dager dage før røkingen. røkningen. Til røkningen må maa man ha for hånden haanden ener, sagflis og vann. vand. Først legges inn lægges ind glør, derover ener og derover litt sagflis for å dempe at dæmpe varmen; straks det «luer», legges lægges ny ener og sagflis på. paa. Under røkningen skal kjøttet eller fisken ikke berøre hinannen. hinanden. Ha gode hemper i kjøttet til å henge at hænge det op i. Røketiden er forskjellig for de forskjellige ting. I skorstenen tar røkningen lengere længere tid, da jo en god del røk går gaar op i pipen; i en røkekasse vil røkningen foregå foregaa hurtigere. Kassen bør være ca. 2½ 2 x 1 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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