Hangikjøt

Method

Prepare the meat by trimming excess fat and cutting into large chunks of approximately 150g each. Create a brine by dissolving salt in water with juniper berries, peppercorns and bay leaves, then bring to the boil and cool completely. Submerge the meat in the cooled brine and refrigerate for 5-7 days, turning occasionally, allowing the salt to cure and flavour the meat thoroughly. Smoke the cured meat over birch wood or other hardwood for 12-24 hours at a low temperature of approximately 60-70°C, or hang-smoke it in a traditional Faroese smokehouse if available. Once smoked, the hangikjøt can be served cold, sliced thinly, or boiled gently in fresh water for 45 minutes to 1 hour before serving warm with traditional accompaniments such as potatoes, swede and white sauce.