Salt Cured Leg Of Lamb (spekemat) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Salt,
4 quart: Water, less if the leg is smaller
1 tbsp: Sugar,
8 lbs: Leg of lamb,
Directions:
You will need a large saucepan and a large crock. Dissolve the salt
in the water to make a brine. Add the sugar. Put the leg of lamb in
a large crock and pour enough brine over it to cover it completely.
Put a weight on top to keep it underwater. Leave to take the salt in
a cool pantry (not below the freezing point, or the salting process
comes to a halt) for 2 weeks for a leg weighing 8 lbs (roughly 2 days
per pound of meat.)
Take the leg out after the allotted time and rinse thoroughly so that
you do not get too salty a rind. Hang it out to dry in a well-aired
cool pantry, wrapped in a loose bag of cheesecloth or muslin to
protect it from flies. It will be dry, delicious, and ready to eat
in 2 to 3 months.
Serve, sliced very thin with a sharp knife, as part of an indoor
picnic meal, with sweet butter, fresh hard-boiled eggs, a sliver of
geitost (the Norwegian sweet brown cheese), and flat bread or
potato pancakes to wrap around each morsel. A bowl of sour cream and
some fresh raspberries can follow as a replacement for Norwegian
cloudberries.
Yield: 3 to 5 lbs dried meat. Allow 1/4 lb of dried meat per person.
Time: Start 3 months before you need it; 20 minutes
From: "The Old World Kitchen - The Rich Tradition of European Peasant
Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin
Brewer, Cooking Echo, 7/92
Source from luhu.jp
in the water to make a brine. Add the sugar. Put the leg of lamb in
a large crock and pour enough brine over it to cover it completely.
Put a weight on top to keep it underwater. Leave to take the salt in
a cool pantry (not below the freezing point, or the salting process
comes to a halt) for 2 weeks for a leg weighing 8 lbs (roughly 2 days
per pound of meat.)
Take the leg out after the allotted time and rinse thoroughly so that
you do not get too salty a rind. Hang it out to dry in a well-aired
cool pantry, wrapped in a loose bag of cheesecloth or muslin to
protect it from flies. It will be dry, delicious, and ready to eat
in 2 to 3 months.
Serve, sliced very thin with a sharp knife, as part of an indoor
picnic meal, with sweet butter, fresh hard-boiled eggs, a sliver of
geitost (the Norwegian sweet brown cheese), and flat bread or
potato pancakes to wrap around each morsel. A bowl of sour cream and
some fresh raspberries can follow as a replacement for Norwegian
cloudberries.
Yield: 3 to 5 lbs dried meat. Allow 1/4 lb of dried meat per person.
Time: Start 3 months before you need it; 20 minutes
From: "The Old World Kitchen - The Rich Tradition of European Peasant
Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin
Brewer, Cooking Echo, 7/92
Source from luhu.jp