Suovas: Salted and Cold-Smoked Reindeer Meat

This recipe outlines the traditional method for preparing Suovas. Please note that the smoking process requires specific equipment and careful attention to temperature for food safety.

Yields: Approximately 1-2 kg of Suovas (depending on the size of the meat piece) Prep time: 2-3 days (mostly salting time) Smoking time: Several hours (depending on the thickness of the meat and smoker)

Ingredients:

For the Salting:

1-2 kg reindeer meat (preferably from the leg or shoulder, trimmed of excess fat and sinew)
100-150 g coarse sea salt (adjust based on preference and meat size)
25-50 g granulated sugar (helps with flavor and moisture retention)
1-2 tablespoons cracked black pepper (optional, for added flavor)
1-2 juniper berries, lightly crushed (optional, for a traditional touch)
For the Cold Smoking:

Hardwood sawdust (such as birch, alder, or applewood – avoid resinous woods like pine)
Cold smoker (a dedicated cold smoker or a setup that allows smoke to cool before reaching the meat)
Equipment:

Sharp knife
Non-reactive container (glass, ceramic, or food-grade plastic)
Kitchen scale
String for hanging (food-safe)
Cold smoker
Meat thermometer
Instructions:

Part 1: Salting (Curing)

Prepare the Meat: Ensure your reindeer meat is clean and trimmed. Cut it into manageable pieces if desired, keeping in mind that smaller pieces will cure and smoke faster.

Mix the Cure: In a bowl, combine the coarse sea salt, granulated sugar, black pepper (if using), and crushed juniper berries (if using). Mix thoroughly to ensure even distribution.

Apply the Cure: Place the reindeer meat in your non-reactive container. Generously rub the salt mixture all over the surface of the meat, ensuring every part is covered.

Layer and Cure: If you have multiple pieces of meat, layer them in the container, rubbing more of the salt mixture between the layers.

Weigh Down (Optional but Recommended): For a more even cure, you can place a clean plate or weight on top of the meat to press it down slightly. This helps draw out moisture.

Refrigerate: Cover the container tightly with a lid or plastic wrap and refrigerate for 24-48 hours. The exact time depends on the thickness of the meat. Smaller pieces might only need 24 hours, while thicker pieces benefit from 48 hours. You will notice liquid being drawn out of the meat – this is normal.

Rinse the Meat: After the curing time, remove the meat from the refrigerator and rinse it thoroughly under cold running water to remove all traces of the salt mixture.

Soak (Optional): If the meat feels excessively salty, you can soak it in cold water for 1-2 hours, changing the water once or twice. Taste a small piece (if you dare!) to check the saltiness.

Dry the Meat: Pat the meat completely dry with paper towels. This step is crucial for proper smoke penetration and the formation of a pellicle (a tacky surface that smoke adheres to).

Form a Pellicle: Hang the meat in a cool, well-ventilated place (ideally around 10-15°C/50-60°F) for several hours, or even overnight, until a dry, slightly tacky pellicle forms on the surface. This usually takes 4-8 hours. You can use a fan to speed up the process if the humidity is high.

Part 2: Cold Smoking

Prepare the Smoker: Set up your cold smoker according to the manufacturer's instructions. Ensure that the heat source for the smoke is far enough away from the meat that the meat temperature remains low (ideally below 30°C/86°F, and definitely below 40°C/104°F to prevent cooking and bacterial growth).

Generate Smoke: Place the hardwood sawdust in the smoke generator and ignite it to produce a steady stream of cool smoke.

Smoke the Meat: Hang the dried reindeer meat in the cold smoker, ensuring there is enough space between the pieces for the smoke to circulate freely.

Smoking Time: Cold smoke the meat for several hours, typically 6-12 hours or even longer, depending on the desired level of smokiness and the thickness of the meat. Monitor the temperature inside the smoker regularly. Replenish the sawdust as needed to maintain a consistent smoke.

Check for Doneness (Smoked Flavor): Cold smoking is primarily about flavor preservation and enhancement, not cooking. 1  The meat is already cured. The "doneness" is determined by the intensity of the smoky flavor you desire. You can periodically check the aroma and the color of the meat. It should take on a rich, smoky hue.   

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