Cured goose
Description
Perfect for the table and with drinks. Dried goose is a wonderful alternative to tired homemade preserves made from pork, beef, and chicken. They say nomadic peoples—the Bashkirs and Tatars—preserved poultry in exactly this way. Dried goose keeps for a long time, and even if it over-dries, it practically fully restores its flavor when soaked in water! Dried goose meat can be used as an appetizer; it fits perfectly on any meat platter. It is added to soups, filling for manti and pelmeni, stews and roasts—in short, wherever you can! Sharing a dried goose recipe. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Wash the goose thoroughly and pat dry. Remove any remaining feathers. Rub with salt inside and out, place on a baking sheet or in a basin, and keep in a cool place for several days. Periodically baste with the released juices.
- 2
Step 2
Take the bird out of the refrigerator. Cut the goose along the breastbone from the front to allow air access inside.
- 3
Step 3
Hang by the wings so that air can reach that area too. Wrap in cheesecloth. Dry in a dry place, preferably warm and always well ventilated (on a balcony or in the kitchen near a vent window).
- 4
Step 4
After two weeks the goose will be ready. In cross-section it looks like this.
- 5
Step 5
And when sliced — like this!:)
- 6
Step 6
Having dried the smoked goose slices a bit, you'll get a wonderful beer snack! ;)