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Thread: Icelandic Hangikjot

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    Icelandic Hangikjot

    I got a new natural smoker, and I am going to try my hand at making Icelandic Hangikjot, a smoked lamb "ham." I was planning on using a plain dry rub cure prior to smoking.

    Does anyone know of what you might add to a hangikjot cure? Any good tips?

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    Okey dokey, no volunteers, so I found a pastrami cure recipe online. I figured a pastrami cure would be good for any red meat. I omitted the more pastrami-ish spices and used that.

    For 5 lbs leg of lamb

    1/2 cup salt
    1/2 cup brown sugar
    1 tbsp pepper
    1 tsp onion powder
    1 tsp garlic
    1 tsp Prague Powder No. 1 (contains 6% nitrate - not so bad)

    I left it in the dry cure for 10 days, turning twice a day. Then I smoked it for 24 hours in cherry and alderwood (there's a lot of them behind my place, so I just gathered up branches).

    I let it rest and mellow in the fridge for a couple of days but I had to try it. It was wonderful! A little salty but wonderful. I have a friend from Sweden and her husband often sings the praise of Gotland smoked lamb. Now I have a good idea what he is talking about. It's Yummy!

    Here are pics of the finished product.



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    It looks delicious! Very similar to "Schweinerollbraten" (roast pork) here in Bavaria. Thanks for the recipe, I guess I´ll try it the next few weeks.

    "Judge of your natural character by what you do in your dreams" - Ralph Waldo Emerson

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