Sylte
- 1 hog's head
- 1 tsp pepper
- 1 tsp salt
- 1 tsp onion, chopped
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp ginger
The head, without the eyes, is placed on the stove in boiling, salted water, rind side down. Boil for one hour. Take out and cut the rind off carefully, about the thickness of a finger. Lay this at once, rind side down, on a cloth wrung out in hot water and placed in a large, round bowl. Continue boiling the head for about 2 hours, now with the bone side down. Take out.
Remove the bones and cut in thin slices. Lay the fat and lean meat alternately on the rind, sprinkling each layer with the spices. Well cooked rind is laid over and the cloth is drawn tightly around and sewn and both ends tied. Cook this "sylte" for half an hour in the same water and place immediately under a press.
The next day, place the "sylte" in a cold brine made by boiling 1 quart of salt to 8 quarts of water. After a week, it is ready for use.
Be careful not to let it freeze or it will fall apart easily. Leave in the salt so as not to become too salt. Some use boiled veal in the "sylte." The tongue is boiled with the rest for about an hour or until it can be easily skinned. Cut in slices and use in the "sylte."
Remove the bones and cut in thin slices. Lay the fat and lean meat alternately on the rind, sprinkling each layer with the spices. Well cooked rind is laid over and the cloth is drawn tightly around and sewn and both ends tied. Cook this "sylte" for half an hour in the same water and place immediately under a press.
The next day, place the "sylte" in a cold brine made by boiling 1 quart of salt to 8 quarts of water. After a week, it is ready for use.
Be careful not to let it freeze or it will fall apart easily. Leave in the salt so as not to become too salt. Some use boiled veal in the "sylte." The tongue is boiled with the rest for about an hour or until it can be easily skinned. Cut in slices and use in the "sylte."
Submitted by Oct 17, 2009
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