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Spekelaar-(smoked mutton)




Source of Recipe


Scandinavian


List of Ingredients




1 leg of mutton
1 C salt
1 T brown sugar
1 T saltpetre

Recipe



Rub leg of mutton well with spices. Place on a wooden tray and leave for 3 days, turning frequently, do not let meat dry out too much.
Then smoke meat in the smoke house and hang in a dry place to age. Wipe off any mold that may form. After six to eight months, meat is ready to use. Slice thin and serve without any further cooking. Meat may be used after two months, but must be cooked. May be boiled with vegetables.