Sausage, herring (salting of herring)

Ingredients for Sausage, herring (salting of herring)

Instructions for Sausage, herring (salting of herring)

To prepare the Sausage, herring (salting of herring) recipe, please follow these instructions:

Herring is perishable and should be preserved as soon as possible after the catch.
Salting is the best storage method for herring.

The fish don't get in the water, but can if necessary. blood cured before the actual curing. Salted herring must never be covered airtight to!!!

Herrings gælles IE. freed from the gills and intestine. The head is removed, if desired. Is the herrings did not come directly from the catch location, or storage conditions are less good, curing the blood before the actual curing, IE. the neddrysses with salt, ca. 50 gr of salt per kg. herring and recommended some hours, so the blood can pull off. Then take the up. Iron from head against hale and nedsaltes.

Herrings be layered with a mixture of salt and sugar in clean jars or plastic containers designed for food. at the top and bottom of a good layer of salt approximately 2 cm. Herrings being placed with the belly downwards, alternating with head and tail against each other, so the various layers herring comes to lay perpendicular to each other.

The pressure is on. Keep cool, max. 10 C!! Can be used as sausage, herring after about a month's course.

Note: If salted brine do not form during the 2-3 days, should the herring over poured with boiled, cold brine. 300 g salt per ltr. water