LOCATION: Recipes >> Preserving Meats >> Curing Salt
|
 |
|
Curing Salt
|
|
|
|
My mother used this combination for curing meat for Christmas:
1/2 kg sugar
1/2 kg salt
16 g salpeter
It was used for a whole leg of pork.
First the leg was rubbed with a mixture of 2 tablespoon salt, 2
tablespoon salt and 1 teaspoon of salpeter. Put it in a container for 24
hour (cold place). Then dissolve the curing salt with a little water
over heat and rub it all with the leg. Turn the leg daily and pour the
liquid that forms, 2 times daily, over the meat. Do that for 6 weeks.
(Keep it cold!). Then smoke it and boil.
(NRK (Norwegian Broadcasting) made a film showing my mother prepare this
and doing the smoking in our smoke oven which now is not usable anymore
because to leaky because rust made holes in the oven. It was shown on
NRK summer 1992 as part of a series about herbs for culinary and
medicinal uses)
Alf Christophersen
alf.christophersen@basalmed.uio.no
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
