A very tasty old Norse preservation method. Once used to transport meat over large distances. In modern Norway this is part of a traditional Norwegian Yule feast
Goat, lamb or pork ribs
Birch sticks (bark removed)
Place the ribs in a large container and work the salt into the meat, making sure every part is covered.
Leave to rest somewhere cold or in the fridge for 24 hours per Kg. Turning every 12 hours.
Brush the excess salt off and hang in a cool & dry location. Dry for 4-6 weeks
Separate the ribs lengthwise and place to soak in cold water overnight.
In a large pan or cauldron build a grid with the birch sticks by criss-crossing the sticks in the bottom.
Add water to the pan, to just about cover the sticks. Place the ribs on top of the grid and pop a lid on the pan. Leave the meat to steam for 2-3 hours on a low heat. Be sure to add water occasionally to make sure it does not go dry. When the meat falls off the bone, it is done.
If you choose you can put the meat on a grill for about 15-20 minutes to crisp prior to serving.