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Dry-Salting

Dry-salting of meat and pork: rub with salt mixed with saltpeter (10 g per kg salt), pack tightly in layers in a salting tub with salt between the layers, and frequently ladle the brine that forms over the meat.

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

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About the dish

Dry-salting was the oldest and simplest method of preserving meat and pork after the autumn slaughter. Saltpeter (sodium nitrate) was used to give the meat a red color and prevent spoilage.

How to make it

  1. 1

    Mix the salt

    Mix the salt and saltpeter, 10 g saltpeter to 1 kg salt.

  2. 2

    Rub in the meat

    Rub the meat and pork thoroughly with the salt mixture.

  3. 3

    Pack in the tub

    Cover the bottom of the tub or trough with salt. Place the largest pieces at the bottom with the outer side down, and pack the meat as tightly as possible.

  4. 4

    Sprinkle salt

    Sprinkle plenty of salt between the layers and lay a thick layer of salt on top.

  5. 5

    Ladle over the brine

    Frequently ladle the brine that forms over the meat.

Changes from the original

The ratio of 10 g saltpeter to 1 kg salt has been kept; the quantities are given per kilo of salt. The method has been divided into numbered steps and the language modernized.

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. 637) → 1949 (korrekturlest, s. 771)~93% av teksten endretfjernetlagt til
Tørsaltning. Salt Salpeter, 10 gr. salpeter til Tørrsalting II. 1 kg. salt Kjøt og flesk gnides ind med spansk salt og salpeter, 10 1 kg. farin 180 gr. salpeter til 1 ¾ kg. salt; bunden grovstøtt pepper ½ kg. sirup. Man drysser skinkene om aftenen med salt — la dem ligge med dette til næste morgen, tørker dem godt av baljen eller trauget belægges med salt; de største stykker lægges underst kjøttklædet, hvorefter man banker dem godt med den utvendige side ned; læg kjøttet saa tæt som mulig, strø tæt en klubbe på begge sider. Salt, sukker, salpeter og pepper blandes og settes i ovnen til det er opløst, hvorpå man gnir det godt inn i skinkene. I løpet av 2 å 3 dager blir skinkene inngnidd med salt mellem lagene sirup. De vendes og et tykt lag salt øverst. Den dannede lake øses ofte over. overøses daglig med laken i 6 uker, hvorpå de røkes. Dette er til 2 skinker.

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Frequently asked questions

How much saltpeter should I use in the salt mixture?
10 grams of saltpeter to 1 kg of salt. The meat and pork are rubbed with this mixture.
How do I pack the meat in the tub?
First sprinkle salt in the bottom of the tub or trough. Place the largest pieces at the bottom with the outer side down, pack the meat as tightly as possible, sprinkle plenty of salt between the layers and a thick layer of salt on top.
Do I need to do anything during the salting?
Yes, the brine that forms should be ladled frequently over the meat, so that all the pieces are kept moist with brine.
Where does the recipe come from?
From Henriette Schonberg Erken's "Stor kokebok" (1914), page 637, in the chapter on slaughtering, salting and preserving.

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