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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
Modernised → 1914 (proofread, p. 637)~83% of the text changedremovedadded
einer (einerkvister) (til røyken). sagflis. vann (til å dempe varmen). saltet kjøtt, flesk Røkning. Ener Sagflis Vand Røkningen kan foregaa enten i skorsten eller fisk (godt tørket før røyking). Heng i en røkekasse. Ved al røkning er det av vigtighet, at røken er kold, og at det, som skal røykes opp på røkes, er tørt; det maa derfor hænges op paa et tørt og luftig sted et par dager dage før røykingen. Røyken skal være kald, røkningen. Til røkningen maa man ha for haanden ener, sagflis og varene må være tørre.. Legg først inn vand. Først lægges ind glør, deretter einer derover ener og derover litt sagflis over for å dempe varmen. Så snart at dæmpe varmen; straks det tar fyr, legges «luer», lægges ny einer ener og sagflis på.. Heng paa. Under røkningen skal kjøttet eller fisken slik at stykkene ikke berører hverandre. Sett berøre hinanden. Ha gode kroker eller hyssingløkker hemper i kjøttet til å henge at hænge det opp i.. Røyketiden varierer med varen. op i. Røketiden er forskjellig for de forskjellige ting. I skorstein skorstenen tar røykingen lengre tid siden mye røyk går opp røkningen længere tid, da jo en god del røk gaar op i pipa; pipen; i en røykekasse (ca. røkekasse vil røkningen foregaa hurtigere. Kassen bør være ca. 2 x 1 meter høy) går det raskere.. Heng det ferdigrøykte fritt opp på høi. Det færdigrøkte hænges frit op paa et tørt og luftig sted. Skinker oppbevares hengende sted, skinkerne opbevares hængende i tynne lerretsposer.. Vil tynde lerretsposer. Man kan røke med røkesyre; man bruke røykessens, pensles stykkene pensler da over stykkerne flere ganger, ganger med god inntørking mellom røkesyre; røkesyren maa være godt indtørret mellem hver gang. Aromaen blir Men man skal huske, at ved bruk av røkesyre opnaar man ikke paa langt svakere enn nær den samme aroma som ved vanlig røyking, og almindelig røkning; til spekeskinke og spekepølse spekeskinker, spekepølser m. m. bør røykessens man absolut ikke brukes. benytte sig av røkesyre.

Note on Modernised

Framgangsmåten er delt i nummererte trinn og språket modernisert (ener→einer, hemper→kroker/hyssingløkker). Avsnittet om oppbevaring og røykessens er hentet fra fortsettelsen på neste side.

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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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