Which part of the animal should I use?

The recipe recommends meat from the leg, which is the best cut for curing game.

How long should the meat stay in the brine?

The meat sits 4 weeks in an ordinary sugar brine. It is then hung to dry for a few days before being smoked and hung up to cure.

Why is the total time so long?

Because the process consists of 4 weeks in brine, a few days of drying, smoking, and finally curing – roughly 70 days in all.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 649, in the chapter on slaughtering and cured meats.

Cured venison (game)

A simple 1914 method for curing game meat: the leg sits 4 weeks in a sugar brine, is dried for a few days, smoked, and hung to cure.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 649 (falt i det fri)

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About the dish

A short instruction from the slaughtering chapter of "Stor kokebok" (1914). "Dyrekjøt" here means meat from deer, and the leg was considered the best part for curing.

How to make it

1
Place in brine
Place the meat, preferably from the leg, in an ordinary sugar brine and let it sit for 4 weeks.
2
Dry
Take the meat out of the brine and hang it up to dry for a few days.
3
Smoke and cure
Smoke the meat, then hang it up to cure.

Changes from the original

Ingredients have been broken out as a list; the original gives no quantities, only a reference to "ordinary sugar brine."

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 649) → Modernisert~90% av teksten endretfjernetlagt til

~~Kjøttet,~~ 1 stk dyrelår (kjøtt av hjortevilt, helst lår). vanlig sukkerlake (saltlake tilsatt sukker, nok til å dekke kjøttet). Legg kjøttet, helst av ~~laaret, lægges 4 uker~~ låret, i ~~almindelig sukkerlake; hænges op~~ vanlig sukkerlake og la det ligge i 4 uker.. Ta kjøttet ut av laken og heng det opp til ~~tørring~~ tørking i ~~nogen dage; røkes~~ noen dager.. Røyk kjøttet og ~~hænges op~~ heng det deretter opp til ~~spekning.~~ speking.

Note til Modernisert

Ingredienser er utskilt som liste; originalen oppgir ingen mengder, bare henvisning til «almindelig sukkerlake».

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Frequently asked questions

Which part of the animal should I use?: The recipe recommends meat from the leg, which is the best cut for curing game.
How long should the meat stay in the brine?: The meat sits 4 weeks in an ordinary sugar brine. It is then hung to dry for a few days before being smoked and hung up to cure.
Why is the total time so long?: Because the process consists of 4 weeks in brine, a few days of drying, smoking, and finally curing – roughly 70 days in all.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 649, in the chapter on slaughtering and cured meats.

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