Fenalår a Norwegian specialty is a salted, dried and cured leg of lamb or young mutton. Curing time is normally around three months. In the past the drying process could be from one to six years in storehouse.
If you only have tasted the fenalår you can buy in the Norwegian convenience store, which is more than okay, this recipe will knock your socks off. Much more meat/ lamb flavor and less salty taste.
If you dont have the climate or a curing camber i would advises you to cold smoke it for 3 hours or more before you hang it up to dry.
- Leg of lamb. 2-3 kilo is perfect
- Some instacure #2 to be on the safe side. Use cure #2 according to package directions, usually 5 tsp pr 25lbs of meat.
2. Wash with cold water and dry with paper-towels.
3. Add enough sea-salt so it cover the the bottom of a container.
4. Rub salt (and instacure 2) 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 pr. kilo of meat. You can flip the leg every day or every other day, add more salt if needed.
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 3-4 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%.
This next step is optional. But vacuum sealing your fenalår will stop the drying prosess and also make the meat more moist and tender. It will also preserve the quality for a long time.
Time: 120 days