Rolla Pulsa

[ndwildbill]

I'm looking for a recipe for "Rolla Pulsa"...It is a scandanavian (Norwegian, Swedish) rolled meat product, generally made with beef flank steak, pork, and beef or veal round steak.  The only recipe I have found calls for using salt peter.  If I cannot find anything else, I may try that one.  What is the equivalent of cure #1 for 1 teaspoon of salt peter?  Recipe also calls for soaking in brine salty enough to float an egg...any idea how much salt that would be?

Any help much appreciated.

Bill

 

[wild west]

Rullepolse. My grand parents made this around Christmas when I was young they were Norwegian I don't remember it being cured though. Google my spelling of the word there are a few recipes

 

[chef jimmyj]

You would have to post your planned recipe. But, in general, you can use the appropriate amount of cure #1 for the meat or technique you are using. Such as 1tsp Cure for each 5 pounds of meat in a dry rub or 1-2 Tbs cure #1 in a gallon of brine. Beyond these general amounts, we need more detail to get specific. I could not say on salt to float an egg but I find a brine made with 1/2Cup Morton Kosher to 1 Gallon Water gives plenty of salt for my taste...JJ