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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 → 1949 (proofread, p. 771)~82% of the text changedremovedadded
einer (einerkvister) (til røyken). sagflis. vann (til å dempe varmen). saltet kjøtt, flesk Røkning. Røkningen kan foregå enten i skorstenen eller fisk (godt tørket før røyking). Heng i en røkekasse. Ved all røkning er det av viktighet at røken er kald, og at det som skal røykes opp røkes, er tørt; det må der for henges op på et tørt og luftig sted et par dager før røykingen. Røyken skal være kald, og varene røkingen. Til røkningen må være tørre.. Legg først man ha for hånden ener, sagflis og vann. Først legges inn glør, deretter einer derover ener og derover litt sagflis over for å dempe varmen. Så snart varmen; straks det tar fyr, «luer», legges ny einer ener og sagflis på.. Heng på. Under røkningen skal kjøttet eller fisken slik at stykkene ikke berører hverandre. Sett berøre hinannen. Ha gode kroker eller hyssingløkker hemper i kjøttet til å henge 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 røkningen lengere tid, da jo en god del røk går opp op i pipa; pipen; i en røykekasse (ca. 2 x 1 meter høy) går det raskere.. Heng det ferdigrøykte fritt opp på et tørt og luftig sted. Skinker oppbevares hengende i tynne lerretsposer.. Vil man bruke røykessens, pensles stykkene flere ganger, med god inntørking mellom hver gang. Aromaen blir langt svakere enn ved vanlig røyking, og til spekeskinke og spekepølse røkekasse vil røkningen foregå hurtigere. Kassen bør røykessens ikke brukes. være ca. 2½ meter høi.

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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