Dried goose with garlic

I tried this culinary recipe of dried goose at a friend's house, very tasty. I advise you to cook it too! This food is Tatar cuisine. And it is prepared in this way: The plucked and thoroughly washed goose carcass is rubbed with a mixture of garlic pressed through a garlic press and table salt. After that, it is necessary to take 1 part of salt and 2 parts of dry wheat, or treticale (pre-washed and dried) and this mixture should be stuffed inside the bird carcass. The goose carcass should be wrapped in a cloth soaked in spicy-salty brine (for brine, salt and a little coriander and black pepper should be dissolved in water), after that you need to put a nylon stocking on the carcass and hang it upside down in a cold pantry. A goose carcass harvested in this way can be stored for up to 1 year. That's how dried goose is cooked! Goose meat is allowed to be eaten as a cold snack, so you can cook borscht, manti, soup from it. A simple broth, or a filling for manti, can not be salted. For example, meat is lowered to manta rays, or it is eaten like that, and soups are cooked from bones. It is better to take small carcasses of geese that are covered with fat. Enjoy your appetite! Eat to your health!