Dry salting of meat and pork: rub with salt and saltpetre (10 g to 1 kg), pack tightly in a tub with salt between layers, ladle the brine over. From Erken's Stor kokebok (1949), p. 770.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 770 (falt i det fri)
Dry salting was a common way to preserve the slaughter before freezers and fridges. The recipe is in the slaughter chapter.
Rub in
Rub the meat and pork with salt and saltpetre, 10 g saltpetre to 1 kg salt.
Pack in a tub
Cover the bottom of the tub or trough with salt. Lay the largest pieces at the bottom with the outer side down, packed as tightly as possible.
Add salt
Sprinkle salt thickly between the layers and a thick layer of salt on top.
Ladle brine
Ladle the brine that forms over the meat often.
Note
Note: saltpetre (nitrate) is now a regulated additive used only in small, precisely measured amounts. Use curing salt (nitrite) as directed on the pack, and keep the meat cold.
"Gr." is written g. The book does not say how long the meat lies in the salt, and none has been added. The last step gives today's advice on saltpetre.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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