Sun-dried goose is an old dish that is more than 600 years old. Its appearance was due to the possibility of long-term storage of jerky, because before people did not know about any preservatives and food additives. Therefore, in the old days, meat was either smoked or dried.

Classical dried goose in Tatar

The dried goose is an ancient dish popular among the Turkic peoples. The recipe for its preparation is passed from generation to generation. By the way, in Tatarstan, the newlywed parents are presented with a dried goose just for the wedding.

Cooking method:

  1. The process of drying begins with the preparation of the bird. First of all, cut the carcass along the sternum, remove the wings and neck.
  2. Next, impregnate the bird with a mixture of salt and pepper. It is better to take sea salt, and pepper - peas. They should be drained in a mortar and mixed with salted granules. You can also take bay leaves, crumble them and mix with other spices. If we talk about proportions, then a pound of salt has two tablespoons of peas of pepper and a couple of spicy leaves.
  3. In order for the drying process to occur evenly, a spacer must be placed in the abdomen of the bird. You can take Chinese sticks, if they are suitable in size, or ordinary twigs.
  4. We transfer the bird to a baking sheet and leave it at room temperature for a week. Every day, you need to remove dried salt from the carcass and flavor it with a fresh mixture of spices. What is it for? The fact is that in the process of curing with a goose, meat juice is mixed with fat and if you ignore this process, cured meat will have an unpleasant aftertaste and aroma.
  5. If by the end of the week the bird carcass ceased to secrete fluid, you can proceed to the next stage.We remove excess salt from the goose, wrap the carcass with a cotton cloth and hang it on a rope. We leave in this position for two weeks, or better for a month, but in a cooler place. If we are talking about an apartment, then a balcony or a loggia will be a suitable room. In a private house, the goose can be left in the attic or in the cellar.
  6. The dried bird is cut into thin slices, like jamon.

Simplified recipe

The process of preparing a dried goose is not as complicated as it is long. You need to be patient to try the homemade delicacy. We offer a simplified recipe for dried birds, though it will allow you to taste delicious jerky only after three months.

Cooking method:

  1. We take the carcass, carefully rub the grains of salt into it and put it in a regular plastic bag. We tie it tight so that no air gets inside.
  2. We hang the carcass bag in a cool place, for example, on a loggia, for three to four months.
  3. You can find out the readiness of the meat by its color - if it is reddish when cut, it is resilient and reminiscent of jamon, so your goose has withered.

How to fade with seasonings

Today, at home, you can make jerky from beef, pork and any bird. Some gourmets do not like to use only salt for drying, so we suggest preparing a goose with seasonings.

Cooking method:

  1. For a bird weighing 3 kg, you need to take a head of garlic. We disassemble it into cloves, clean it from the film and pass it through a press. We mix the chopped vegetable with large granules of salt and add the prepared goose carcass to the resulting composition.
  2. Now you need to make a pickle with seasonings. To do this, stir in salted granules, pepper and coriander in warm water. We take the fabric, wet it with spicy liquid and wrap the bird.
  3. We hang the carcass with its paws up in a cool, darkened place. In this position, the goose can fade for up to a year, but after two months the meat can be tasted.

Sun-dried bird in the oven

Using the oven, you can also make a goose so as to enjoy the unique taste of jerky.

  1. To do this, pour a little black pepper, two tablespoons of salt and half a teaspoon of hot pepper into the bowl.
  2. Take the carcass and separate the meat from the bones. Cut it into small slices, season with a prepared mixture and wait 15 minutes.
  3. We lay out the pieces of the bird on the grate so that they do not touch a friend. Preheat the oven to 40 degrees and leave the meat to dry for 12 hours.

Dried goose dishes

Cured meat can be served as an independent snack, but for those who do not favor fatty foods, pieces can be dried in the oven to get tasty meat chips for beer. You can cook a variety of dishes from naturally dried birds. For example, it’s good to cook appetizing soups like homemade noodles or pea soup with such a delicacy.

Homemade noodles

Any part of the dried bird is suitable for soup.

  1. It must be filled with water and allowed to stand for three hours.
  2. After the water is drained, we pour clean, put the carrots and the unpeeled onions. Cook the broth for about an hour.
  3. Then we filter the broth and return to the stove. As soon as it boils, we fall asleep noodles and cook soup until cooked. Serve a dish with fresh herbs.

Dried Goose Pea Soup

For such a first dish we take 200 g of jerky and 270 g of peas.

  1. Fill the ingredients with water and send to the stove. Cook until the meat is tender.
  2. In the process of boiling, fat will float to the surface of the broth. Remove it and put it in the pan.
  3. Fry chopped onion on fat, then sprinkle it with flour and mix. Tomim a couple of minutes and turn off.
  4. 15 minutes before the soup is ready, pour the sauce into it and serve a dish with fresh herbs.

How to store jerky

It will take at least three months to prepare the dried goose, but it can be stored for up to three years.

It is important to consider that the older a delicacy becomes, the tastier it is.It must be stored in foil or parchment, but only in a suspended state and in a room where the temperature will not exceed seven degrees. Secluded places in the cellar or in the attic. The main thing is that the meat should be protected from the wind and not languish in the heat.

Cooking tips and tricks

  1. Goose is better to wilt in late November or early December. By this time, he is already well-fed and in the villages they are beginning to slaughter a bird for the New Year holidays.
  2. In addition to salt, pepper is used in the meat curing recipe. It is better to take the spice with peas and put it in a mortar. The pungency and aroma of already ground packaged condiments are significantly inferior to the quality of freshly ground pepper.
  3. When serving the meat of the dried goose, you need to cut it carefully - the thinner, the tastier.

Now you know that at home you can cook a real delicacy at minimal cost. So why not take advantage of the proposed idea to please your family with an incredibly delicious treat?

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