Cured eye of round (Speket lårtunge) from North Wild Kitchen: Home Cooking from the Heart of Norway (page 157) by Nevada Berg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute moose eye of round for beef eye of round, and light molasses for dark syrup. Allow 1-3 days to cure, followed by 5-7 days to dry.

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