Salt cured leg of lamb (spekemat)
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Salt cured leg of lamb (spekemat)
  Lamb    Legs  
Last updated 6/12/2012 1:21:20 AM. Recipe ID 53491. Report a problem with this recipe.
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      Title: Salt cured leg of lamb (spekemat)
 Categories: Lamb, Ethnic
      Yield: 6 Servings
      3 lb Salt
      4 qt Water (less if the leg is
      1 tb Sugar
      8 lb Leg of lamb
  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
  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 

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Recipe ID 53491 (Apr 03, 2005)

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