As a youngster in Denmark, I was to smoke a lot of different meats, but not this.
Karl, I'm not sure what to think. Your remark of "I was to smoke a lot of different meats, but not this" kind of makes me wonder why you didn't.
Our smoke house was a bit large in comparison to others in our area, for that reason, upon our own needs, we smoked meats for other families, then took for our fee, a portion of their smoked meats. We were I suppose, very conventional for this was war time and post war years, much of the spices as forementioned in the recipe Kindziuk were not available to us at that time.
Our smoking fare was primarily bacon slabs/pork/hams/wurst/fish/some beef for beef as a table fare was not so much available at that time for the table except the tinned beef under first the German occupation and then the British occupational forces. Our fishing fleet out of Esjerg was limited to only the inland waters between Oksby north to south to Island Romo. This was first the German occupational decree, then in the first the British. The British later recinded their decree to allow fishing boats into the open sea.