Skerpikjøt (Fairoese Air-dried Mutton) is a traditional Danish recipe (from the Faroe islands) for a home-cook method of approximating the air-dried mutton produced on the islands. The full recipe is presented here and I hope you enjoy this classic Danish version of: Fairoese Air-dried Mutton (Skerpikjøt).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Skerpikjøt is a recipe from Denmark's Faroe islands for a type of wind-dried mutton. The mutton, usually in the form of shanks or legs (kjógv or bógv in Faroese, depending on which leg it is), is allowed to hang in a so-called hjallur, a drying shed ventilated by the wind, for five to nine months, with the process beginning in the colder fall months between September and October. It has a very strong smell, which may upset those who are not accustomed to it.
The hanging process covers three stages, or hjeldene. Each causing the meat to have different consistencies, smells and tastes:
The first, visnaður, occurs after just a few days, but lamb and mutton are not eaten after such a short period.
The second stage, ræstur, is of less predictable length, and provides dried meat suitable for eating without cooking.
In reaching the final stage, turrur, cold weather can on occasion virtually eliminate the typical smell with a resulting weakening of taste. If, however, the weather is warm and wet during the first period, the fermentation process can cause the meat to decay, giving it too strong a taste.
This recipe is an attempt at re-creating skerpikjøt, or at least something like it, using methods accessible to the home cook.
Ingredients:
1 boneless leg of mutton (about 2kg), trimmed of most silverskin and excess fat
120g coarse sea salt
50g granulated sugar (helps with flavour balance and contributes to the curing process)
Black Pepper: 2 tablespoons freshly cracked black pepper
Optional Flavouring Add-ins: 1 tsp juniper berries (crushed), 2-3 bay leaves, 1 tsp garlic powder
Method:
Use paper towels to pat the surface of the mutton so it's completely dry. Using a sharp knife 9I have a super-sharp filleting knife for this) trim off any remaining silverskin or large pockets of fat. Aim for a relatively uniform piece of meat. Now, slice the mutton into pieces about 10mm to 18mm thick. Thinner slices will dry faster, thicker slices will retain more moisture but take longer to prepare.
In a small bowl, mix together the coarse salt, granulated sugar, black pepper, and any optional add-ins (juniper, bay leaf, garlic powder). Place the lamb slices in a non-reactive dish or a large zip-top bag. Generously rub the salt and sugar mixture all over each piece of lamb, ensuring it's completely coated. Cover the dish or seal the bag and refrigerate for 24 hours. This initial cure draws out moisture and begins to flavour the meat.
After 24 hours, remove the mutton from your refrigerator. Rinse off all the curing mixture under cold running water. Pat the lamb pieces thoroughly dry again with paper towels (this is another crucial step to prevent excess saltiness and promote even drying). Arrange the lamb pieces in a single layer on a wire rack set over a baking tray. Place this in an oven pre-heated to 95°C or use a dehydrator set to its highest safe meat setting (usually 70°C). The goal here is to bring the internal temperature of the lamb to 70°C) to kill any potential bacteria. Use an instant-read thermometer to check the thickest part of a few pieces. This usually takes about 1-2 hours in an oven. Note that this is a home-cook specific process to ensure food safety.
Once the mutton reaches an internal temperature of 70°C, reduce your oven temperature to its lowest setting (ideally 65°C or even lower if your oven allows, propping the door open slightly with a wooden spoon for airflow if needed). If using a dehydrator, keep it at 70°C. Continue drying the mutton for 10-22 more hours, or until the meat reaches your desired level of the meat's dryness. Ensure good airflow around all pieces. To achieve this you might need to rotate the rack or flip the pieces occasionally.
Once the mutton is dried to your liking remove it from the oven or dehydrator. Let it cool completely on the wire rack at room temperature for at least 1-2 hours. This resting period helps the texture equalise and makes it easier to slice. Once rested, use a very sharp knife to slice the dried mutton against the grain into paper-thin pieces.
The finished Faroese-style dried mutton should be firm to the touch, not squishy or soft. It should have a leathery, slightly pliable texture, similar to a very dense biltong, but still chewable. When you bend a slice, it shouldn't snap cleanly like a potato crisp, but it also shouldn't feel raw or wet. It should bend and tear, offering some resistance. When you chew it, it should be firm and chewy, with a concentrated mutton flavour, but not rubbery or overly tough.
The colour will deepen significantly, turning a darker reddish-brown. There should be no signs of pinkness in the centre, indicating it's fully cooked and dried.
)
