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.

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
Mix the salt
Mix the salt and saltpeter, 10 g saltpeter to 1 kg salt.
2
Rub in the meat
Rub the meat and pork thoroughly with the salt mixture.
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
Sprinkle salt
Sprinkle plenty of salt between the layers and lay a thick layer of salt on top.
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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

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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.

Equipment for this dish

Casings, spices and sausage gear →Natural casings, sausage spices and stuffing horns for curing and sausage-making.Foodstuff.no

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