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You will need a large saucepan and a large crock. Dissolve the salt
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in the water to make a brine. Add the sugar. Put the leg of lamb in
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a large crock and pour enough brine over it to cover it completely.
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Put a weight on top to keep it underwater. Leave to take the salt in
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a cool pantry (not below the freezing point, or the salting process
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comes to a halt) for 2 weeks for a leg weighing 8 lbs (roughly 2 days
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per pound of meat.)
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Take the leg out after the allotted time and rinse thoroughly so that
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you do not get too salty a rind. Hang it out to dry in a well-aired
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cool pantry, wrapped in a loose bag of cheesecloth or muslin to
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protect it from flies. It will be dry, delicious, and ready to eat
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in 2 to 3 months.
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Serve, sliced very thin with a sharp knife, as part of an indoor
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picnic meal, with sweet butter, fresh hard-boiled eggs, a sliver of
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'geitost' (the Norwegian sweet brown cheese), and flat bread or
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potato pancakes to wrap around each morsel. A bowl of sour cream and
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some fresh raspberries can follow as a replacement for Norwegian
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cloudberries.
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Yield: 3 to 5 lbs dried meat. Allow 1/4 lb of dried meat per person.
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Time: Start 3 months before you need it; 20 minutes
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From: "The Old World Kitchen - The Rich Tradition of European Peasant
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Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin
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Brewer, Cooking Echo, 7/92
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