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Brine for meat and ham

Erken & Caroline Steen 1900: a brine for meat and ham made from 4 l salt, 375 g sugar, 16 l water and 60 g saltpeter. Boiled 10 min, cooled and poured over the meat; ready after 3 weeks with no soaking.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 314 (falt i det fri)

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About the dish

En kraftig lakesalting for kjøtt og skinke, med sukker for rundere smak og salpeter for å bevare kjøttets røde farge og hemme farlige bakterier. Etter tre uker i lake er kjøttet så gjennomsaltet at det ikke trenger utvanning før bruk.

How to make it

  1. 1

    Boil the brine

    Combine the salt, sugar, water and saltpeter and boil the mixture for 10 minutes.

  2. 2

    Cool and pour over

    Let the brine go cold and pour it over the meat or ham.

  3. 3

    Let it cure

    After 3 weeks the meat can be used without being soaked beforehand.

Changes from the original

Mengder beholdt. Puddersukker moderniseres til melis/sukker. Salt oppgis i volum slik originalen gjør. Salpeter (kaliumnitrat) var standard konserveringsmiddel i eldre spekemat.

Time machine – what changed?

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

From1900Modernised
To1900Modernised
1900 (proofread, p. 314) → Modernised~91% of the text changedremovedadded
Saltlage til kjød og skinke. 4 l. salt, l salt (målt i volum). 375 gr. puddersukker, g melis eller sukker (originalens puddersukker). 16 l. vand, l vann. 60 gr. salpeter. Koger g salpeter (historisk; se matsikkerhetsnote). Bland salt, sukker, vann og salpeter og kok blandingen i 10 min. minutter.. La laken bli kald og haves koldt paa kjødet. Efter hell den over kjøttet eller skinken.. Etter 3 uger uker kan man bruge kjødet uden at vande det. kjøttet brukes uten å vannes ut på forhånd.

Note on Modernised

Mengder beholdt. Puddersukker moderniseres til melis/sukker. Salt oppgis i volum slik originalen gjør. Salpeter (kaliumnitrat) var standard konserveringsmiddel i eldre spekemat.

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Frequently asked questions

Is saltpeter safe to use today?
Saltpeter (potassium nitrate) inhibits botulism and gives cured meat its color, but the dosage is critical. Today, ready-made nitrite or culture salt of known strength is used; follow the manufacturer's instructions rather than old measures, and keep the meat cold throughout the process.
Why sugar in the brine?
Sugar softens the sharp salty taste, gives a rounder result and aids color development during curing.

Equipment for this dish

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