By: Niklas Hjelmar

Niklas Hjelmar — Thu, 14 May 2020 06:52:27 +0000

Hi, In sweden we have meal called Coal bun, is a kind of thick pancake with diced, salted or smoked pork. It was common among lumberjacks, coalers, rallies, fleets and other bodyworkers who lived under primitive conditions,
Then, as now, the batter is mixed to the charcoal bun of water, flour and salt in advance. Certainly as much as a day before. A frying pan is heated over the fire and then you first fry the pork. In the past, American pork was used, which is a type of salted pork that has a long shelf life and was therefore perfect to take out into the forest. The dry salted and pork came from America from the beginning, hence the name, but gradually it began to be prepared here as well. American pork is still available, but today smoked and diced pork is often used for the charcoal balls. When the pork is fried, beat the batter, which has become thick and fine, and let it brown properly in the lard or cooking oil.
Today, there are probably both one and the other wrinkles on the nose for this thick cake that basically drips of fat. Still, the carbon bullet survives through LCHF storms and Atkins diets. For sure, it is wonderful, when you stand there in the smoke from the fire and get your coal bun on an already neat napkin. It’s salty, crunchy and amazingly good.
Often served with lingonberry jam.

Recipes for charcoal buns
The batter is enough for about 4 carbon balls
400 g of American pork, salted pork or bacon
6 dl water
4 dl wheat flour
1 teaspoon salt
Serve with lingonberry jam, and black coffe

https://sv.wikipedia.org/wiki/Kolbulle

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By: Niklas Hjelmar