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In Norway this is usually prepared in November and is ready at the beginning of June.
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| What You Need: |
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Pork leg (10 - 16 lb.)
Salt
Saltpeter
Water
Sugar
Syrup
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| How To Cook: |
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1. Take a leg of pork and work in a mixture of 3 tablespoons salt, 1 tablespoon sugar and 1 teaspoon saltpeter.
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2. Leave for 3 days.
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3. Steep for 6 weeks in the following brine; 8 quarts water cooked with 3 pound salt, 1 pound syrup, 10 oz. sugar and 5 oz. saltpeter.
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4. Remove, hang to dry for 2 days and have it smoked; hang in a dry, airy place.
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5. Slice very thinly and serve with spring vegetables. It is also excellent for sandwiches.
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6. Do not be put off by the raw appearance of this meat-it is excellent food, though it does require some chewing.
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