Pickle is one of my favorite toppings and it definitely belongs in our Christmas breakfast. It's quite fun to make yourself and you can buy buklist in the fresh produce at e.g. Menu.
1 kg buklist
1 finely chopped onion
3 ts salt
1 ts pepper
1 teaspoon cloves
0.5 tsp all-purpose malt
1 teaspoon ground ginger
3 ts gelatinpulver
Mix onion, salt, pepper, cloves, allspice, ginger and gelatin powder.
Buklisten:
Divide the belly strip into three layers, which are connected. Place the piece with the cut side down and use a sharp knife and cut the top layer almost to the end. Turn the belly band with the seam facing up and cut the next layer almost down to the seam, but stop before you reach the end. Unfold the continuous layers, so that the rind is at the end of the piece of meat.
Sprinkle the mixture evenly over the entire belly strip and roll up from the opposite side of the seam, so that it comes to the outer edge. Tie together with twine and wrap it in a kitchen towel. Tie again with twine.
Place the pickle in boiling water, with 2 bay leaves added, bring to the boil and leave to steep at 90 °C for 1.5 – 2 hours, depending on the thickness of the pickle.
Cool the roll for 20 minutes before pressing. Increase the pressure as it cools (to about 6 kg) and leave it under pressure for a day. I'm lucky enough to have inherited a jam press from my grandmother, but if you don't have one, you can put the jam in a long pan and put something heavy on top.
Storage:
The jam roll can be left in brine for light salting for 1-2 days if it is low in salt. Store it in a preservative solution, or cut it into smaller pieces and freeze.
