Composition / ingredients
Step-by-step cooking
Step 1:
I chose boneless goose breasts for drying. Wash the meat. Release it from the skin. And rinse again with water to avoid getting broken bones. Dry the meat with paper towels. And rub thoroughly with salt on all sides. Set aside the meat for ten minutes.
Step 2:
At this time, prepare the spice mixture. In a mortar, mash cumin, allspice and juniper berries.
Step 3:
Add crushed bay leaf, ground coriander and ginger to the spices mashed in a mortar. Stir in the spices.
Step 4:
Rub the goose meat with spices from all sides.
Step 5:
Goose breasts must be wrapped with four layers of gauze.
Step 6:
Additionally, I tied the blanks with twine for the convenience of hanging. But this is not necessary. Goose can be dried on the grill. Weigh each piece and write down the weight. Transfer the goose to a well-ventilated and shaded room. I dried a goose on a glazed loggia. My temperature there did not rise above + 5 degrees. And it did not fall below zero. The goose is considered ready in five days. Or when the weight of the workpiece is reduced by 20 percent.
The most important thing here is to withstand the temperature regime of meat drying: from 0 to +5. This is important! Thanks to this, the meat of such an expensive bird as a goose will not be able to spoil, and the cooking time will be minimal.
Before serving, pre-peel the goose meat from pieces of bay leaf.
Slicing the finished meat is also very important. In my opinion, the thinner, the tastier. It is ideal to use a slicer so that the pieces are the same and directly transparent.
Dried goose is beautiful to look at. This cutting will look perfect on a festive table.
And it tastes even better. Sweet meat with a characteristic "goose" flavor in a spicy-salty sprinkle. In general, the Tatars will not advise anything bad.
If you are worried whether you will like dried goose, there is only one way out: try it! To begin with, try to cook half a serving.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Goose fat - 930 kcal/100g
- Goose I category - 238 kcal/100g
- Goose II category - 317 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Bay leaf - 313 kcal/100g
- Cumin - 333 kcal/100g
- Juniper - 116 kcal/100g
- Juniper berries - 116 kcal/100g
- Salt - 0 kcal/100g
- Ground coriander - 25 kcal/100g
- Allspice - 263 kcal/100g
