Damping is one of the oldest ways to preserve meat. Dried goat, bear, veal, lamb, nutria, game, poultry. Many peoples still have national recipes such as kaklangan kaz (dried goose) among the Bashkirs or eastern basturma (dried beef). Although in the modern world there are many ways of storing and processing meat, raw-curing has not gone down in history, because the meat prepared in this way is extremely tasty.
It is necessary
-
- 0.5 kg of goose breasts,
- ¼ cups of soy sauce,
- 2 tsp lemon juice
- ½ tsp finely chopped garlic
- ¼ h. L. ground black pepper.
- For goose
- jerky whole:
- 1 goose,
- salt,
- parchment
- twine,
- attic.
Instructions
Step 1
If you have your own house with an attic, then you can withered a whole bird. To do this, the carcass must be pre-processed, remove the offal, rinse, dry and rub well with coarse salt, both outside and inside. Wrap the bird tightly in parchment, tie it tightly with a string and hang it upside down in the attic, tying it to a beam. Leave for 3-4 months. Finished meat with a pleasant smell, with protruding fat, reddish. If you are worried about meat going rotten, remember that salt is the oldest preservative.
Step 2
In an ordinary city apartment, you can cook dry-cured goose breasts. If you have fresh goose breasts, place them in the freezer for 30 minutes to make slicing easier later. If frozen, take them out of the freezer and let them thaw a little in the refrigerator, for the same purpose.
Step 3
Combine the soy sauce, garlic and pepper marinade.
Step 4
Cut the breasts into strips 0.25-0.5 centimeters thick. Cut across the muscle fibers. Remove excess fat as it can turn rancid and spoil the taste, drastically shortening shelf life. Place the pieces of goose in the marinade and set aside for 1 hour. Take out the pickled pieces and let them dry.
Step 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. Wrap it up with a piece of wood or a spoon.
Step 6
Spread the strips of goose on the wire rack, making sure they are not touching each other. If you don't have a wire rack, place the goose on a baking sheet on baking paper, but remember to turn the pieces over every hour. Place a wire rack or baking sheet in the oven and keep it there for at least three hours, until the meat dries. When the jerky is done, it will be dry, but not brittle, a little pliable. Remove the goose from the oven and let cool completely. Store in airtight containers for no longer than three weeks.
