Recent content by Odie Oskarsson

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  1. Odie Oskarsson

    Dry cured smoked leg of lamb

    It truly is fantastic, the wet brine that I do is really good but I know that the real deal done on the small farms just hangs in the smokehouse for a long time. Once I put it on smoke I'll start taking some pics, right now it's just a lump of meat in a bag. If you want to see my first attempt...
  2. Odie Oskarsson

    Dry cured smoked leg of lamb

    Hi all, a few years ago I posted a thread about making Icelandic Hangikjot using a brine cure. I have made it a dozen times since then and it is always great (I have one stabilizing now after a 2 week cure and 3 day smoke to make for Christmas) My local grocery had a good deal on some nice...
    • Odie Oskarsson
    • Thread
    • cold smoke cure #2 dry cure lamb
    • Replies: 2
    • Forum: Lamb
  3. Odie Oskarsson

    Frozen goose, planning on curing and defrosting in my Smoker, should i light it?

    That sounds like solid advice, I'll drop it in a pan in the fridge, thanks friend, I'm not a hunter and I dont get much wild game other than deer.
  4. Odie Oskarsson

    Frozen goose, planning on curing and defrosting in my Smoker, should i light it?

    Guts and all, how should I defrost it, I've been agonizing over this and the smoker seemed the best option with the potential bleed out given the outside temps.
  5. Odie Oskarsson

    Frozen goose, planning on curing and defrosting in my Smoker, should i light it?

    So, a friend gifted me a goose that he shot last weekend that he threw undressed into the freezer, I plucked it today and chopped the head off and hung it in my cold smoker to thaw and hopefully drain, its hanging out in the low 30s around here right now (above freezing) I plan on curing all of...
  6. Odie Oskarsson

    Smoked deer hearts

    Never had deer heart but i absolutley love lamb and mutton heart, normally braised and in gravy around here but here we come smoked hearts!
  7. Odie Oskarsson

    Venison ham

    It does not taste like roasted tenderloin for sure, the smoke is present and a key player in the flavor profile but the general game flavor comes through, this is going to be delicious cold in the morning on some flatbread with good butter. Corned beef is not an out of this world comparison.
  8. Odie Oskarsson

    Venison ham

    So I just boiled a 4# venison hindquarter after a 14 day wet cure(longer than i intended, but life) on a 12 hour cold smoke in my mes 30 using an amazen pellet smoker with the door just cracked, let rest for 2 nights and boiled, brought to an IT of 170°f because game scares me a little bit...
  9. Odie Oskarsson

    Hangikjot, icelandic smoked lamb (country lamb)

    End result, sorry no pics, it was a typical Thanksgiving madhouse by the time i put the lamb out. I let the lamb rest overnight in the fridge. 2 1/2 hrs before dinner I put the lamb in a large pot and covered with cold water, brought the water to a simmer and held at a simmer until the IT...
  10. Odie Oskarsson

    Hangikjot, icelandic smoked lamb (country lamb)

  11. Odie Oskarsson

    Hangikjot, icelandic smoked lamb (country lamb)

    So, seven days later, i followed your cure guidelines (i like the math, math makes things easy) i injected 15% volume and cured 6 days in the fridge (set at around 40) cured 6 full days and left to dry open in the fridge overnight, 6hr cold smoke flat then i netted and smoked another 4 hrs (i...
  12. Odie Oskarsson

    Hangikjot, icelandic smoked lamb (country lamb)

    Its primarily served cooked but many people do serve it raw ala prosciutto, the dry cure is the proper way, I'm just going for quick at this point, in time for christmas. I had not thought of searching lamb proscuttio, I will give that a shot, thanks.
  13. Odie Oskarsson

    Hangikjot, icelandic smoked lamb (country lamb)

    Sheep poop is essentially partially digested grasses , I'm sure many tonnes of bison jerkey was smoked on buffalo chips.
  14. Odie Oskarsson

    Hangikjot, icelandic smoked lamb (country lamb)

    Yes, more like country ham, its very delicate and delicious.
  15. Odie Oskarsson

    Hangikjot, icelandic smoked lamb (country lamb)

    I have talked to my grandfather about it and he says i am on the right track (he remembers from when he was a boy helping out) but everything was on a much larger scale, whole hind quarters and the like.
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