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Cured leg of mutton (leg of lamb)

Erken's 1914 method for curing a leg of lamb: the leg is rubbed with sugar, saltpeter, salt, and water, sits one week, then 8 days in ordinary salt brine, hangs 6 days, is smoked, and cures for about 4 months.

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

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About the dish

From the slaughtering chapter of "Stor kokebok" (1914), where Erken gives instructions for how the household itself salts, smokes, and cures meat after slaughter. Leg of lamb was cured in the fall and ready to use by late winter.

How to make it

  1. 1

    Mix the salt blend

    Stir together sugar, saltpeter, salt, and water into a moist mixture.

  2. 2

    Rub the leg

    Rub the leg of lamb thoroughly with the mixture on all sides, and place it in a tub. Let it sit for one week, turning it in the brine every day.

  3. 3

    Place in brine

    Then place the leg in ordinary salt brine for 8 days.

  4. 4

    Hang to drain

    Hang the leg up freely for 6 days so the brine drains off well.

  5. 5

    Smoke and cure

    Smoke the leg, then hang it to cure. It is ready to use after about 4 months.

Changes from the original

The amount of water is illegible in the OCR text and is given as approximate. Saltpeter is kept as the original states, but marked as optional/replaceable by curing salt in the modern kitchen. Units have been modernized (grams, dl, liters).

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 649) → Modernisert~87% av teksten endretfjernetlagt til
1 stk fårelår (godt avkjølt etter slakting). 60 gr. sukker g sukker. 40 gr. g salpeter (kan sløyfes eller erstattes med nitritsalt). 2 l. l kjøkkensalt ... del. vand. Alt røres sammen, (grovt salt, målt i volum som i originalen). dl vann (mengden er uleselig i originalen; bruk ca. 2 dl). vanlig saltlake (til videre salting i 8 dager). Rør sammen sukker, salpeter, salt og faarelaaret indgnides hermed, ligger 1 uke; vendes vann til en fuktig blanding.. Gni fårelåret godt inn med blandingen på alle sider, og legg det i et kar. La det ligge i én uke, og vend det i laken hver dag; ligger derefter dag.. Legg deretter låret i almindelig lake vanlig saltlake i 8 dage. Hænges frit op dager.. Heng låret fritt opp i 6 dage, saa dager så laken kan rinde renner godt av; røkes av.. Røyk låret, og heng det deretter til speking. Det er færdig ferdig til bruk efter etter omtrent 4 maaneders forløp. måneder.

Note til Modernisert

Mengden vann er uleselig i OCR-teksten og er angitt som omtrentlig. Salpeter er beholdt slik originalen angir, men merket som valgfritt/erstattes av nitritsalt i moderne kjøkken. Enheter er modernisert (gram, dl, liter).

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Frequently asked questions

How long does it take before the cured leg is ready?
Count on around four months. The leg is rubbed with the salt mixture and sits 1 week (turned in the brine every day), then 8 days in ordinary brine, is hung up freely for 6 days to drip off, is smoked – and is only ready to use after about 4 months of maturing.
What does the salt mixture consist of?
60 g sugar, 40 g saltpeter, and 2 liters of table salt are stirred together with water, and the leg of lamb is rubbed well with this.
Why must the leg hang freely for 6 days before smoking?
So that the brine drains off well, so the surface becomes dry before the smoke sets in. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 649.
How many servings does a cured leg yield?
The recipe is calculated for around 10 servings.

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