/ck/ - Food & Cooking

>>7936210

I suggest making fenalår. Fenalår is very popular in Norway and often served on holidays.

Ingredients:
-Leg of lamb or mutton
-salt

Directions:
1. Massage out the blood. Start from the thin part of the leg and work your way upwards. There are two blood vessels in the middle of the inside of the thigh and one on each side. The more blod you remove the better the final product will taste.

2. Wash meat with cold water and dry with paper-towels.

3. Add enough salt so it cover the the bottom of a container.

4. Rub salt all over the leg and push it into the salt in the container.

5. Cover with salt.

6. Put it in the fridge and leave it for 0.6-1 day per kilo of meat.

7. Remove the leg from the salt and brush of all the salt.

8. Put a grate or som sticks at the bottom of the container and place the leg on top. Put the leg and container back in the fridge. The temperature should be 3 to 4 degrees C.

9. Leave it in the fridge for 14 to 45 days. The longer you leave it the more “fenalår” taste the meat will develop. If mold appears, wash it off with brine or vinegar.

10. The fenalår is usually dried at a relative humidity between 69 to 76 percent and a temperature of between 12 and 18 degrees. Duration of drying varies, but between 60 and 90 days are usual. The Fenalår is completed when the weight is reduced by 30-40%.

Time: 120 days
Difficulty: Fuckin' Easy