Spring winter in Arjeplog

What we mean, of course, is smoking and drying meat! For many Arjeplog residents, it's an important thing to do in the spring-winter, when the temperature and humidity are optimal for getting good dry meat. But how should the meat be salted? What is the optimal saltiness? What temperature should the smoke be at? How long should it be smoked? Which wood is used? And when is it time to taste?

There are probably as many answers as questions - everyone has their own way. Some salt already in the fall and store the meat outside over the winter until it is time to smoke and dry. Others brine and some dry salt a few days before. Some weigh and measure both the meat and the salt, while others make hay. Some smoke heavily, others less. But at least a small working day is needed for the meat to be thoroughly smoked. The wood is taken from deciduous trees, mainly birch.

Then the meat is left to hang and dry. The only question is how long? Of course, this is also a matter of taste. Some people like it to be still red and soft inside, others want it bone dry. And maybe you don't want to dry it at all, but just slice the meat in the frying pan and then have the best meal of the year - fresh suovas.

Preserving meat by smoking and drying has been a way of life for the people of Arjeplog since they arrived, passed down from generation to generation for almost 10,000 years. Today, you can see this heritage as cages on the walls of houses, filled with meat, inaccessible to birds and animals but with fresh Arjeplog air wafting through.

Ps. The meat doesn't need to be smoked before drying - you can just as easily hang up salted meat. Do you have less to do than usual? Try salting a piece and hanging it to dry on the patio or other suitable place. Don't know how to do it? Contact info@silvermuseet.se and we can tell you!