How long must the meat stay in the brine?

The meat or ham can be used after 3 weeks in the brine – that is why the total time is given as 21 days.

How is the brine made?

Water, salt and saltpeter are boiled together for 10 minutes, skimmed and poured off. The actual quantities appear in the margin column of the original book and are not legible in the source.

Can the meat be placed in the brine right away?

No, the brine must be completely cold before the meat is placed in it.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 637, in the chapter on slaughtering, salting and preserving.

Brine for meat and ham

Erken's standard brine for meat and ham: the brine is boiled 10 minutes, skimmed and cooled completely before the meat is placed in it; ready to use after 3 weeks. Quantities are missing in the source text.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 637 (falt i det fri)

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About the dish

From the chapter on slaughtering in "Stor kokebok" (1914). Here Erken gives a range of standard brines for salting meat, pork and ham. The quantities for this brine appeared in the narrow margin column and are not preserved in the available text; the method is reproduced in full.

How to make it

1
Boil the brine
Boil the water, salt and saltpeter together for 10 minutes.
2
Skim and cool
Skim the brine well, pour it into a clean vessel and let it go completely cold.
3
Add the meat
Place the meat in the cold brine. The meat can be used after 3 weeks.

Changes from the original

Quantities are missing in the source and have not been invented. The method is divided into steps and modernized in language; "opheldes" is rendered as "poured off/cooled."

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 637) → Modernised~88% of the text changedremovedadded

~~Saltlake til kjøt og skinke. (Mængdeangivelserne staar~~ l vann (mengde mangler i ~~sidespalten og er ikke læselige~~ kilden). kg salt (mengde mangler i ~~kilden: vand,~~ kilden). g salpeter (mengde mangler i kilden). Kok vann, salt og ~~salpeter.) Koker~~ salpeter sammen i 10 ~~minutter, skummes, opheldes. Kjøttet lægges i, naar~~ minutter.. Skum laken ~~er kold,~~ godt, hell den opp i et rent kar og la den bli helt kald.. Legg kjøttet i den kalde laken. Kjøttet kan brukes ~~efter~~ etter 3 ~~ukers forløp.~~ uker.

Note on Modernised

Mengder mangler i kilden og er ikke diktet opp. Framgangsmåten er delt i trinn og modernisert språklig; «opheldes» er gjengitt som «helles opp/avkjøles».

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Frequently asked questions

How long must the meat stay in the brine?: The meat or ham can be used after 3 weeks in the brine – that is why the total time is given as 21 days.
How is the brine made?: Water, salt and saltpeter are boiled together for 10 minutes, skimmed and poured off. The actual quantities appear in the margin column of the original book and are not legible in the source.
Can the meat be placed in the brine right away?: No, the brine must be completely cold before the meat is placed in it.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 637, in the chapter on slaughtering, salting and preserving.

Equipment for this dish

Casings, spices and sausage gear →Natural casings, sausage spices and stuffing horns for curing and sausage-making.Foodstuff.no

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