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Pork loin, smoked, boiled

Erken's recipe for smoked, boiled pork loin: cured for 1 week, soaked, cold-smoked at 37–38 °C for 8 hours, and simmered 2–2.5 hours. Served with red cabbage.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 256 (falt i det fri)

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About the dish

From the pork chapter of "Stor kokebok" (1914). Here Erken gives the entire treatment of a pork loin from curing brine and cold-smoking to boiling, a typical household method before store-bought meat became common.

How to make it

  1. 1

    Curing

    The pork loin should have sat in curing brine for 1 week. If you use ready-cured and smoked loin, you can go straight to soaking.

  2. 2

    Soaking and drying

    Place the loin in lukewarm water for 3 hours. Hang it up for 2 hours to dry.

  3. 3

    Smoking

    Smoke the loin in cold smoke at 37–38 °C (100 °F) for 8 hours. Place it in lukewarm water again once it is cold.

  4. 4

    Boiling

    Place the loin in 3 liters of water and let it simmer for about 2–2 1/2 hours until tender.

  5. 5

    Serving

    Slice the loin neatly and serve with red cabbage.

Changes from the original

Modernized spelling in the steps and ingredient list. Cold-smoking at 37–38 °C (100 °F) is kept as a description, but in a modern kitchen the loin is bought ready-cured and smoked – this is mentioned in the steps. Measurements are kept (kg, liters).

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 256) → 1949 (korrekturlest, s. 285)~92% av teksten endretfjernetlagt til
3 kg. svinekam 3 l. vand. Svinekammen bør ha ligget i saltlake 1 uke, lægges derefter vann. Legg kammen i lunkent vand varm smurt stekepanne og sett den i varm ovn; påhelles det kokende vann efter 10 minutters forløp; dripp steken ofte. Efter 3 timer, hænges op i 2 timer for at tørke, røkes derefter i kold røk ved 37—38° i 8 timer. Svinekammen lægges igjen i lunkent vand, naar den kvarters forløp strøes et godt lag knust melis på; sukkeret smelter, og når det begynner å brunes drysses et lag siktet kavring over; når kammen er kold. Smaakoker i ca. 2—2 1/2 time. sprø er den ferdig. Skjæres pent op; stykkene legges tilbake på benet. Serveres med rødkaal. forskjellige grønnsaker, potetpurré, fyllte tomater og smelt smør. Kammen skal saltes i 2 døgn, derefter røkes ganske lett.

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Frequently asked questions

How long should the pork loin cook?
It simmers for about 2–2½ hours. Place it in lukewarm water first, after it has cooled following the smoking.
How is the loin prepared before boiling?
It should have sat in curing brine for one week, is then placed in lukewarm water for 3 hours, hung up for 2 hours to dry, and smoked in cold smoke at 37–38 °C for 8 hours.
What is it served with?
The recipe recommends red cabbage as a side. The quantity is 3 kg pork loin and 3 liters of water, intended for 8 servings.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 256.

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