Hangikjöt (Smoked Lamb)
Hangikjöt Icelandic smoked lamb (hangikjöt) is dry-salted or brine-pickled and cold-smoked over a fire fueled by dried sheep dung. The smoking procedure imparts a distinct flavor to the meat. Traditional smoked lamb is an essential feature of Icelandic Christmas celebrations, and it is often served with boiled potatoes, white sauce, and canned peas. It's also popular as lunch meat on Icelandic rye pancakes or other sorts of bread. It's everything a holiday Icelandic dish should be: delicate, nutritious, and wonderful. It's similar to ham as a cold snack that you may put on a slice of bread as a topping.
Traditional smoked lamb, usually the leg or shoulder, is first dry salted or brined. For curing, sodium nitrite is employed, although additive injection and tumbling are not used. After salting, the meat is cold-smoked over a fire with sheep dung, sometimes mixed with birch. The length of time spent smoking varies greatly based on the circumstances and personal preferences.
Ingredients:
- Legs, thighs, or sides of lamb
- Water, coarse salt, sugar, nitrates
- Potatoes
- Béchamel sauce
How to make Smoked Lamb:
- Heat the water to boiling and mix in sugar, salt, and nitrates and cook for 5-10 minutes. Strain and cool the liquid.
- Soak the leg in a normal brine solution overnight (salt, sugar, nitrates)
- After draining, place the lamb in the fridge for a day or two to allow it to create a pellicle.
- Smoke for at least 48 hours. Use an alder combination and dried, broken up sheep crap.
- Refrigerate for at least four days to allow the smoky flavor to mature and saturate the meat.
- Depending on the size, poach for 30 to 60 minutes. Cut into pink slices and serve.
- Traditional accompaniments include canned peas, simply boiled potatoes, and béchamel sauce. It's also good on bread.
