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Lamb jerky, hardcore way

Posted: Thu May 18, 2017 4:56 am
by finnsmoker
This is (or at least was some decades ago) common way to preserve meat in Norway and Faroe Islands. I'm pretty sure there ain't many outside mentioned countries who have made this so I had to give it a try. And results were excellent, I've dried leg or two almost every year after my first experiments.

So, I just take a nice leg of lamb, pat it dry and cover with lots of coarse sea salt. Keep covered in salt for about 5 days, turning daily. After that, rinse, dry and hang in a cool (just above freezing point is ok) well ventilated place and wait for 2-3 months. I have also cold smoked leg for at least 12 hours before hanging to dry.

Paper thin slices are super salty, pungent and great with beer!

Re: Lamb jerky, hardcore way

Posted: Thu May 18, 2017 2:31 pm
by Papa Tom
Interesting how food preservation has been done.
I know over here they used to pack pork chops in wood ashes.

Re: Lamb jerky, hardcore way

Posted: Thu May 18, 2017 4:47 pm
by Kiwiruss
I definitely try it, nice colour.

Russ