Geir Widar
TVWBB Wizard
Each year before Christmas I make some lamb lunchmeat. This is a part of my Christmas, and the meat comes in handy as presents for people that like my products. This meat is ment to be sliced thin, and served on course bread, think “smorgasbord” for you who have a relation to the Swedish tradition.
To sum up- Whole grain bread, butter, thins slices of salt meat with spices added, and then maybe some mayonnaise, cucumber, mustard- you get the idea.
It would be cheaper and easier to buy some ready- made lunchmeat, but that would not be the same. This stuff is handmade, and I have a reputation on going bananas on the spices, and my lamb lunch meat is very heavy on the garlic. This year I made 3 kilos, and I used 6 whole garlics..
This is what you need, and how it is done:
Some sort of recipe, I usually wing it, except for the salt:
Buy half a lamb. Cut off the nice steak, and store it for later. Cut off the meat of the rest of the animal. Try to cut the meat into long strips, a half an inch thick. Remove lamb fat. It’s more useful in smelly candle lights than in food. It tastes awful, especially when cold.
Here in Norway that gives med about three kilos, or six pounds of meat. Save four pieces of rind, to put on the top and bottom of the meat, this makes it possible to fill the food press twice. Cut off these pieces first, and then remove the rest.
So, for the list-
To the right, the scraps with the spices and gelatin added. left corner, pork rind sliced into thin strips, and in the upper left corner the rectangular whole pieces of lamb rind, one piece in the bottom and one on the top.
Start with a whole piece of rind, and then add layers of scraps, two layers of pork rind, and then finish with the other whole piece of rind. The piece of cheese cloth is there so it is possible to pull the finished meat out of the food press.
Place the top of the food press in the oven, preheated to 350 degrees F. Add some water on the top of the press, until it covers the top. Half a cup or so will do. Cook until the probe tells you that the heat inside is 170 degrees f. I store this outside over night, because the outside temps are below freezing, but a fridge, a cool cellar or anything else around freezing point will do. No animal can bite through stainless steel, and I have no problems with insects at this time of the year. They are all gone.
Cooked, ready for cooling.
Slice the meat, 6 pounds of lunch meat is a large portion:
The meat on the platter to the left is without nitrate salt, the one to the right is with some nitrates added. I like the colour of the non- nitrate meat best.
Closeup, Wolgaststyle:
A couple of presents, the best cuts, ready for the foodsaver:
Thank you for your time.
To sum up- Whole grain bread, butter, thins slices of salt meat with spices added, and then maybe some mayonnaise, cucumber, mustard- you get the idea.
It would be cheaper and easier to buy some ready- made lunchmeat, but that would not be the same. This stuff is handmade, and I have a reputation on going bananas on the spices, and my lamb lunch meat is very heavy on the garlic. This year I made 3 kilos, and I used 6 whole garlics..
This is what you need, and how it is done:
Some sort of recipe, I usually wing it, except for the salt:
Buy half a lamb. Cut off the nice steak, and store it for later. Cut off the meat of the rest of the animal. Try to cut the meat into long strips, a half an inch thick. Remove lamb fat. It’s more useful in smelly candle lights than in food. It tastes awful, especially when cold.
Here in Norway that gives med about three kilos, or six pounds of meat. Save four pieces of rind, to put on the top and bottom of the meat, this makes it possible to fill the food press twice. Cut off these pieces first, and then remove the rest.
So, for the list-
- Meat, scraps. Try to make the pieces of meat a quarter of an inch thick, otherwise as large as possible
- Lots of garlic. Add as much garlic as you dare, and then double the amount.
- 2% salt. You might want to use some nitrate salt, but here in Norway we do not need to do that. Lamb meat is safe.
- Ground pepper, and maybe some cayenne pepper.
- Mustard corns. Looks nice, gives some flavor, and “pops” when you eat the meat.
- Some pork fat, rind, just the white fat. Not much, but only enough so you can make two thin layers in the meat. The pork fat will help the meat to bind together, aided by the next ingredient. 200 grams or so.
- Gelatin powder, about eight table spoons.
To the right, the scraps with the spices and gelatin added. left corner, pork rind sliced into thin strips, and in the upper left corner the rectangular whole pieces of lamb rind, one piece in the bottom and one on the top.
Start with a whole piece of rind, and then add layers of scraps, two layers of pork rind, and then finish with the other whole piece of rind. The piece of cheese cloth is there so it is possible to pull the finished meat out of the food press.
Place the top of the food press in the oven, preheated to 350 degrees F. Add some water on the top of the press, until it covers the top. Half a cup or so will do. Cook until the probe tells you that the heat inside is 170 degrees f. I store this outside over night, because the outside temps are below freezing, but a fridge, a cool cellar or anything else around freezing point will do. No animal can bite through stainless steel, and I have no problems with insects at this time of the year. They are all gone.
Cooked, ready for cooling.
Slice the meat, 6 pounds of lunch meat is a large portion:
The meat on the platter to the left is without nitrate salt, the one to the right is with some nitrates added. I like the colour of the non- nitrate meat best.
Closeup, Wolgaststyle:
A couple of presents, the best cuts, ready for the foodsaver:
Thank you for your time.
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