Cheesemaking is one of the oldest ways to preserve meat. They dragged goat meat, bear meat, veal, lamb, nutria, game, and poultry. Many peoples still have national recipes, such as kaklangan kaz (dried goose) at the Bashkirs or eastern basturma (dried beef). Although in the modern world there are many ways of storing and processing meat, cheese making has not gone down in history, because meat prepared in this way is unusually tasty.
Pick your recipe
You will need
-
- 0.5 kg goose breasts,
- ¼ cup soy sauce,
- 2 tsp lemon juice
- ½ tsp finely chopped garlic
- ¼ tsp ground black pepper.
- For goose
- dried whole:
- 1 goose
- salt,
- parchment
- twine,
- attic.
Instruction manual
1
If you have your own house with an attic, then you can wilt a whole bird. To do this, the carcass must be pre-processed, take out the giblets, wash, dry and grate well with coarse salt, both outside and inside. Wrap the bird tightly in parchment, tie it tightly with string and hang it upside down in the attic, tying it to a beam. Leave on for 3-4 months. Ready-made meat with a pleasant smell, with protruding fat, reddish. If you are worried if the meat is rotten, then remember that salt is the oldest preservative.
2
In a typical city apartment, you can cook jerky goose breasts. If you have fresh goose breasts, put them in the freezer for 30 minutes to make them easier to chop later. If frozen, remove them from the freezer and allow to thaw a little in the refrigerator, for the same purposes.
3
Combine soy sauce, garlic and pepper marinade.
4
Cut the breasts into strips 0.25-0.5 centimeters thick. Cut across muscle fibers. Remove excess fat, as it can go rancid and ruin the taste, drastically shortening its shelf life. Put the pieces of goose in the marinade and remove for 1 hour. Remove the pickled pieces and let them dry.
5
Turn the oven on to a minimum, ideally between 60 and 65 degrees Celsius. Wait until it warms up. If you have a convection oven, turn on this mode; if not, you will have to keep the oven door ajar, for ventilation. Wedge it with a wooden block or spoon.
6
Lay out the strips of goose on the wire rack, making sure that they do not touch each other. If you do not have a wire rack, place the goose on a baking sheet on baking paper, but then remember to turn the pieces over every hour. Place the wire rack or baking sheet in the oven and keep there for at least three hours until the meat dries. When the jerky is ready, it will be dry, but not brittle, a little flexible. Remove the goose from the oven and let it cool completely. Store in airtight containers for no longer than three weeks.
Useful advice
In order to marinate goose breasts before drying, you can use various marinades. A good addition is chili pepper powder, ginger powder, spicy herbs, cayenne pepper, sesame oil.