Quick, easy and not necessarily Icelandic

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(Nothing to do with cooking)

Hangikjöt

Smoking food, general information:

The smoke room:

The best facility for smoking food is a small shed or room with a high ceiling and a chimney. There should be a fireplace in the center of the floor, and rafters up close to the ceiling for hanging the food. If only a small amount of food is to be smoked, a barrel smoker can be used. This is made by stacking two barrels on top of each other. A small fireplace is made in the bottom one, and the food is hung in the top one. Sometimes the smoke is piped from one barrel to another through a flue. This cools down the smoke and prevents it from cooking the food. The food must never be hung so close to the fire that the heat reaches it. 

The smoking materials:

The best smoke comes from wood, especially birch, willow and juniper, but you can also use heather or sawdust. Dried, pressed sheep dung mixed with straw from the floor of the sheep pens is used by some Icelanders, and sometimes dried peat was used.

The fire must be covered to make sure it does not flare up and burn too high. The aim is to get  the maximum of smoke with the minimum of fire. The temperature of the smoke as it reaches the food must not be higher than 20-25°C. Smoking times can only be given in approximates, as it depends on the volume of smoke, size of the food pieces and various other factors.

Small pieces can be smoked in a matter of hours in a barrel smoker. Meat should not be smoked for more than 2-3 weeks.

Making Hangikjöt

Any meat can be smoked, like mutton/lamb, horse, pork, game bird breasts, etc., but only lamb/mutton and horse meat are called hangikjöt. Legs, thighs and sides of lamb are well suited for smoking.

 Processing the meat:

Clean the meat well, and pickle in brine #1 for 2-4 days, depending on thickness of the pieces. Allow the brine to drip off the meat before smoking it.

Smoking:

Hang up the meat and start the smoking process. Make sure the fire never dies – the smoking must be constant. Taste check the meat in a week or so – the meat should taste smokey. If the meat is at all slimy to the touch, or has a rancid taste, it is spoiled and must not be eaten. Smoke for another week and taste the meat again. It should be reddish in colour with a pronounced smokey taste. For even  smokier taste, give it another week, but no more than that, or it may become too dry.

 When the meat is smoked, it should be hung in a cool, dry place. Meat that has been hung for a while is more easily digested than meat that has not been hung. Hangikjöt can be eaten raw, and is excellent served by wrapping thin slices around pieces of melon.

 Cooking and serving:

Home-smoked hangikjöt sometimes needs to be salted during cooking, and sometimes not. Taste it raw to evaluate whether or not you need to cook it in salted water. Cook for about 40 minutes for each kilo of meat, less if you cut it up before cooking. When cooked, remove the cooking pot from the stove, and allow the meat to sit in the cooking liquid for about 30 minutes before removing it. This step may be skipped if the meat is to be served hot.

Serve in the traditional way: with potatoes, white sauce, cooked peas (or peas & carrots) and pickled red cabbage. For an authentic Icelandic Christmas meal, serve leaf-bread and butter on the side and drink the Icelandic Christmas mix with it..