DRIED REINDEER MEAT "KUIVALIHA" FROM LAPLAND

Dried reindeer meat is a rare delicacy in Finland. You must travel to Lapland and try to find a local producer or a retail dealer who still have it in stock.
To make "kuivaliha"  or "puukkoliha" as it is also called ,you need boneless long shaped reindeer meat pieces , smaller  than 1 kg .Then let them stay some days in salt and later  dry them well and hang up outside  under the eaves of the house.The weather must be cold and the temperature vary between -7 C - + 5 C. Better to avoid direct sun shine and protect the meat against birds and other animals.In Lapland the insects and flies are not a problem earlier than in May. The "puukkoliha" is ready when the meat is stiff and doesn't droop when pressed. "Puukkoliha" is an excellent "tapa" cut in thin slices and served together with Finnish Black Label Emmental cheese.

                                     CHEF THOR