Smoked meat is one of the delicacies. Due to its special taste and aroma, smoked meat can be used for preparing cold snacks, various soups, as well as for preparing side dishes and main courses. The preparation of poultry meat for smoking is slightly different from regular meat, this must be taken into account when cooking a goose.
It is necessary
-
- Goose;
- Two cutting boards;
- Ax;
- Salt;
- Bay leaf;
- Garlic;
- Black pepper;
- Juniper;
- Cinnamon;
- Ginger;
- Sugar;
- Vinegar.
Instructions
Step 1
First, the goose carcass should be processed. To do this, the goose needs to be washed, plucked the remaining feathers, gutted, and cut in half lengthwise.
Step 2
Then the goose needs to be made as flat as possible. To do this, a half of the carcass is placed between two cutting kitchen boards and beaten with the butt of an ax in such a way as to flatten the bones and joints as much as possible.
Step 3
Further, the carcass prepared in this way must be hung out for drying. If the meat is not exposed to air, it can become tough after being smoked. Please note that you need to hang meat in a cold room, with a temperature not higher than +10 degrees.
Step 4
After hanging, the meat will need to be placed in the brine so that all the meat is covered with the brine. It is prepared in the following way (calculation for one carcass): 0.5 tbsp is added to boiled warm water. salt, 2-3 bay leaves, 2-3 black peppercorns, 2 cloves of chopped garlic, a few dried juniper berries, cinnamon, half a tsp. dry ginger, 1 tsp. sugar, 3 tbsp. 30 percent vinegar. There is no need to boil the brine additionally. The bird will be soaked in brine for about two days.
Step 5
Then the marinated poultry can be smoked. The smokehouse must be well warmed up before laying the meat.
Goose is usually smoked for longer than chicken because it is fatter. Readiness is determined by piercing the meat with a thin long needle or by the appearance of the skin.
