I have started brining the hangikjot (Icelandic hung meat, in this case it is a brined and smoked lamb shoulder). This has been interesting, as the recipe calls for 20 litres of water, but gives no indication of how much meat will be brined. Since I have a tiny 2 lb lamb shoulder, and only 700 g of coarse salt, I have opted to cut down the brine recipe and put everything into a small enough container that the lamb will be completely covered. My other challenge has been the lack of saltpeter; I chose to use instacure #1, which is recommended in my charcuterie books as a safe alternative to saltpeter. I think I have put in enough. The brine is incredibly salty! Once it has cooled a bit more, I’ll soak the lamb until the weekend, then smoke in my barrel smoker.
The garters should be done by Friday. I cut them apart and finished the edges this morning, but want to redo one pair. I tried a hem on the first pair, but found they were somewhat lumpy. I’m afraid they will irritate my legs. I used a blanket stitch on the second pair, and was much happier with it. I have also tried making a cloth button. It worked beautifully until I muddled everything in my sewing pile and lost the button into the depths. I’ll sew four new buttons tomorrow or Friday, then post pictures.
I have continued to make decent progress on the coat. I have part of one lining panel to sew into the body, plus the sleeve linings. The last step will be adding some trim to finish edges and keep the itchy bits away from my neck.
Last night I spent several hours at a hockey arena, and managed to get quite a bit done on my next pair of mittens. I also started a new pair of socks.