1.5 kg lamb shoulder, forelegs of lamb or
1.5 kg lamb shank, hind legs of lamb
Brine 14 % eller 11 °Baume
3 liters of water
490 g of salt
200 g brown sugar
15 bay leaves
1 whole garlic
1 red chilli pepper
10 black pepper grains
10 whole juniper grains
1 cinnamon rod
5 to 10 liters of beech wood dust
1 l juniper wood dust
Hot smoked for 10 hours between 50 °C and 60 °C in the smoke oven or
Cold smoked for 48 hours at a maximum. 25 °C in the smoke oven
1 large Savoy cabbage or white cabbage
8 nice potatoes
1 parsley root
4 cloves garlic
1 red chili peppers
100 g butter
2 tablespoons oliven olie
2 dl apple juice
1 tablespoon brown sugar
parsley or mint
Irish lamb smoked and grilled served with with Shopska salad
Smoked pork tenderloin made as Irish "Lamb" Stew with fried dates
Procedure without liability: This recipe comes from an ancient recipe, where you preserve the meat by salting and smoking. The method can also be used to make smoked pork loin. See recipe below. Pour water into a suitable large saucepan and bring to a boil. Add salt, sugar and all the spices. The brine brings to a boil and simmer for at least 10 minutes. Subsequently, the mixture is set aside to cool overnight.
Are lamb-shoulder or lamb-leg with bones - it is usually - the meat must be inserted in several places to the bone with an awl or large meat needle. This is because that the brine must penetrate into the bone in order to prevent the meat from broken down by microorganisms. When this is done, the meat is placed in a suitably large salt bath and the cold brine is poured over. Now place it in the refrigerator at 5 °C for 3 days. Inspect the meat is under the brine. If not, use a plate on top of the meat.
On the fourth day take up the meat and cleaned under running cold water. Meat cord is plug into the thin end and the meat suspended in Smoking Oven for drying for 24 hours before being smoked.
Remove the meat from Smoking Oven and set fire to the wood dust with 1/4 dl ethylated spirits. Let it burn for approx. 20 minutes with the door and the "hat" ajar. When smoke production is good, the meat is put in Smoking Oven. Now it is up to you to maintain the temperature between 50 °C and 60 °C for the next 10 hours for hot smoking. For cold smoking you must smoke at least 48 hours at max. 25 °C. If you start in the morning, you can simply let the meat hang overnight in Smoking Oven, so it cools slowly in the night.
Now follow the recipe of Irish Lamb Stew with lamb-shoulder or lamb-leg.
Put lamb-shoulder or lamb-leg into a saucepan and pour water on till it the covers. Cook the lamb for 30 to 40 minutes. While it is boiling prepare the vegetables: Potatoes peeled and cut into 2 cm thick slices. Carrots and parsley root peeled and cut into 5 cm long beams. Chop onion and garlic finely. The leek chops into 2 cm thick slices. Chilli pepper cut longitudinally, just leave the seeds in, it gives a better and stronger taste. Savoy cabbage cut into quarters and cut off the stalk, then chops roughly.
Take a large frying pan with high sides - or a pot - and get in butter and olive oil. Come in Savoy cabbage and sprinkle with brown sugar, let it take a little color. Pour all the vegetables in the pot and add a little apple juice and soup from the boiled lamb. Be careful with the salt, the soup from the lamb is very salt. The meat of lamb-shoulder or lamb-leg cut from the bones in mouth right pieces. Get it on the frying pan or pot and cover with a lid. The dish must now simmer for 30 minutes, but see that there is enough fluid. Fill with apple juice or soup from lamb, if necessary.
Serving: Put the pan on the table, as shown here, or serve dinner on a dish nicely. Full-grain rye bread served with the dish.
Garnish: The dish may decorate with chopped parsley or mint leaves.
Drink: In Ireland, they will probably prefer a Ale, but red wine also goes well with the dish.
Hint: Before I've used the pan to the dish, I've done stoned dates wrapped with bacon. See the little plate in the picture above. It can be recommended as a "snake" up to Christmas Eve. The frying pan should not be cleaned before the next dish.
Postscript: Irish "Lamb" Stew was made on smoked pork tenderloin, as the family would rather have the lamb shank on the grill.
Alternative dry-salted and smoked pork tenderloin: Trim 4 pork tenderloins approx. 2 kg and put them on a layer of salt and sugar in a suitable salt container with a lid. Pour salt and sugar to cover. Make sure that the fillet are not touching each other. I used 1 kg of salt and 200 g sugar. Place salt container in the refrigerator for 3 days. Take the fillet out and clean them well in running water. Tie meat-leash in the thin end and hang them up to dry in the refrigerator for 24 hours. Cold smoke them at max. 25 °C for 2 days, and let it hang overnight in the oven to cool. Cut very thin slices of tenderloin and use these to orders with egg and chives.
Alternative wet-salted and smoked pork tenderloin: Trim 4 pork tenderloins approx. 2 kg and put them in a spicy brine in a suitable salt container with a lid. I used the following recipe: 3 liters of water, 490 g coarse salt, 200 grams of brown sugar, 15 bay leaves, 1 whole garlic, 1 onion, 1 red chili pepper, 10 black peppercorns, 10 juniper berries and 1 cinnamon stick. The whole is given to the boil in 10 minutes and then cooled overnight. The 4 pork tenderloin are placed in brine the next day and put in the refrigerator for 3 days at 5 °C. Take the tenderloins out and rinse them well in cold water. Tie meat-leash in the thin end and hang them up to dry in the refrigerator for 24 hours. Cold smoke them at max. 25 °C for 2 days, and let it hang overnight in the oven to cool. Cut very thin slices of tenderloin and use these to orders with egg and chives.