How to Soak Pinnekjøtt
Since Pinnekjøtt is salted, dried, and sometimes smoked, it needs to be soaked before cooking. Complicated? Not at all! Here’s a simple guide.
Instructions
1. Start soaking the day before
Begin soaking the day before you plan to serve the meal. Place the meat in cold water for 16-24 hours, ensuring there’s plenty of water and changing it once during soaking. The time needed for soaking can vary depending on the meat’s dryness, the thickness of the pieces, and the water temperature. Taste the meat to decide if it has been soaked to your liking, as preferences for Pinnekjøtt saltiness can vary widely.
Soaking Times for Different Results:
Soaking Time | Approx. Salt Content in Meat After Soaking
(Dependent on manufactures salt content)
12 hours | 7.3 grams
16 hours | 5.5 grams
24 hours | 5 grams
30 hours | 4.2 grams
*Note: Soak in a cool room and change the water once during soaking.
2. Water Temperature
Using lukewarm water speeds up the soaking process, so if you’re short on time, you can use warm water. Keep the water at around 37°C, checking with a thermometer, and change it often, at least every half hour. After about 3-4 hours, you can taste the meat to assess if it has reached the desired saltiness.
3. When Pinnekjøtt has finished soaking
Once the Pinnekjøtt has been soaked, it’s ready to be steamed in a pot over birch sticks. Steaming Time: Approx. 3.5 hours, or until the meat comes off the bone.
