Fjölrit RALA - 22.03.1979, Side 126

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I. Introduction
In the past few years, the possibility of putting processed
products from Icelandic lamb and mutton on a high-price delica-
tessen market abroad has been widely discussed. The production
of smoked meat has been mentioned in this connection. Smoked
meat produced in the smokehouses of the modern meat processing
plants is lightly smoked compared to that smoked by the old
methods. The old methods are gradually vanishing, although a
few remote regions are still known for smoking meat in a spec-
ial way.
One of these regions is Jökuldalur in Eastern Iceland.
Here, the meat is made drier than is usual. The meat is often
sliced uncooked and eaten as such with pumpernickel bread and
flatbread.
A discussion between specialists of the A.R.I. and the
Marketing Committee for Agricultural Products revealed the
necessity of studying the smoking methods used at Jökuldalur
and the meat produced. An old couple who had farmed in Jökul-
dalur for a period of 50 years and who had smoked meat by the
old method with good results, were interviewed and gave a de-
scription of the method they thought best. The description of
their method follows.
The meat was dry-salted. The legs were placed on top of
each other and salt added between and on the legs. 200g salt,
2 tablespoons of sugar and 1/2 teaspoon of potassium nitrate
were applied to each 4 kg of meat. The meat was salted for
5-6 days. The meat was dried briefly before smoking. Well
f dried sheep manure was the best fuel for smoking. Moist smoke
must be avoided for the moisture will condense on the legs and
spoil the meat. The smoke must not get hot, the fire must never
be allowed to rise for too much heat can spoil the meat.
Some fermentation occurs in the meat during smoking. The
meat was smoked up to 8 weeks but the fire was not lit every day.
It gave good results to allow the meat to hang for drying. It
was sometimes allowed to hang all winter.
Even the cutaneous muscle was edible. Some changes took
place in the meat during the hanging period. The meat was dried
(1)
in an old two-story fireplace and was preserved well there.