Geir Widar
TVWBB Wizard
I thought some of you might like to see a traditional Scandinavian Christmas lunchmeat/Smorgasbord tradition. Sylte/Sylta. It is made mainly from pork meat, and in some areas, calf as well.
You can make this from different parts of the pig, and one old tradition is to use cooked pig heads. I’ve done that, but I must admit that the smell of a steaming hot pig head is, well overwhelming. No Sylte for me that year, to be frank.
An easy way out is to use some ribs and rind, easy to find, and cheap here before Christmas.
You will need some kind of press. I have used a food press, but a cheesecloth, a bowl, a cutting board and something to apply pressure, lets say 10 pounds on top of that will do the trick.
To see my press, have a look here, where I do mean things to pieces of lamb meat: http://tvwbb.com/showthread.php?37563-A-recipe-for-those-who-like-lamb-and-are-afraid-of-vampires
Now, you need to take your rib/rind meat and cook it for a couple of hours in unsalted water. It’s not supposed to boil, just simmer. Remove any bones beforehand.
Here is a pic of a couple of pounds of meat, with the spices needed. If someone wants to try this, please ask for the accurate recipe.
Now, while the rib/rind is still hot, try to separate the fat and the meat, and put the pieces of meat in layers in your chosen bowl/press/bread form. Add spices between the layers, plan to put together let’s say five layers, three lyers of meat an two layers of fat. Start with some rind at the bottom, and top your creation with another layer of rind.
Let the meat cool down after applying your pressure, open up the next day, after storing overnight at temps like 40 degrees f, and this is what you will see:
Sharpen up your best knife, or your meat cutter, and after a few cuts, it looks like this.
Enjoy this meat with rye bread, a nice, strong mustard, or even more traditional lefse, mustard, and a nice lager beer. And maybe an aquavite. Or two. Works best if you get one shot in each leg. The aquavite.
You can make this from different parts of the pig, and one old tradition is to use cooked pig heads. I’ve done that, but I must admit that the smell of a steaming hot pig head is, well overwhelming. No Sylte for me that year, to be frank.
An easy way out is to use some ribs and rind, easy to find, and cheap here before Christmas.
You will need some kind of press. I have used a food press, but a cheesecloth, a bowl, a cutting board and something to apply pressure, lets say 10 pounds on top of that will do the trick.
To see my press, have a look here, where I do mean things to pieces of lamb meat: http://tvwbb.com/showthread.php?37563-A-recipe-for-those-who-like-lamb-and-are-afraid-of-vampires
Now, you need to take your rib/rind meat and cook it for a couple of hours in unsalted water. It’s not supposed to boil, just simmer. Remove any bones beforehand.
Here is a pic of a couple of pounds of meat, with the spices needed. If someone wants to try this, please ask for the accurate recipe.
Now, while the rib/rind is still hot, try to separate the fat and the meat, and put the pieces of meat in layers in your chosen bowl/press/bread form. Add spices between the layers, plan to put together let’s say five layers, three lyers of meat an two layers of fat. Start with some rind at the bottom, and top your creation with another layer of rind.
Let the meat cool down after applying your pressure, open up the next day, after storing overnight at temps like 40 degrees f, and this is what you will see:
Sharpen up your best knife, or your meat cutter, and after a few cuts, it looks like this.
Enjoy this meat with rye bread, a nice, strong mustard, or even more traditional lefse, mustard, and a nice lager beer. And maybe an aquavite. Or two. Works best if you get one shot in each leg. The aquavite.
Last edited:
