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Grav Meat - Grave Cured Meat

Norway > Recipes > Norwegian Cuisine > Grav Meat

How to grave cure beef, mutton, ham or deer:

What You'll Need

  • Appr 1 lb (500 g) tender meat (fillet) of beef, mutton, ham or deer
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 1/2 - 1 teaspoon coarsly grinded black pepper
  • 1/2 teaspoon crushed basel

What to do

  • Remove any fat or membranes from the meat
  • Mix salt, sugar and spices and rub the mix into the meat
  • Place the fillets on a tray and cover with aluminum foil or Glad Pack, and put the tray in the refrigerator.
  • Turn the meat around once or twice each day.
  • After four to five days, scrape away the spices and cut the meat in slanting, nice thin slices.

Serve with mustard sauce, pickles and rye bread.

Copyright ©1998 Bernt Lien