Dried goose in Tatar style

Name: Dried goose in Tatar style
Total time: 5 d
Yield: 6
Ingredients: 800 g Goose; 2 Bay leaf; to taste Caraway; 2 Allspice; 5 Juniper berries; to taste Ginger; to taste Ground coriander; 18 g Salt

Surprise everyone with an incredibly tasty delicacy of the Turkic ethnic group. Tatar-style dried goose, in my opinion, is very similar to Italian prosciutto, Spanish jamon or Montenegrin prosciutto. Dedicated to all jerky meat lovers.

64

12120

Aubrey Lopez

Recipe author

Calories

323kcal

Protein

39g

Fat

17g

Carbs

1g

*Nutrition per serving

Ingredients

Servings: 6

800g

2

to taste

2

5

to taste

to taste

18g

Step-by-step preparation

Cooking time: 5 day

STEP 1
how to make dried goose Tatar style at home? Prepare everything you need. For drying, I chose boneless goose breasts. Wash the meat and remove the skin. And rinse again with water to avoid getting any bone fragments. Dry the meat with paper towels. And rub thoroughly with salt on all sides. Leave the meat to rest for ten minutes.
STEP 2
At this time, prepare the spice mixture. Grind the cumin, allspice and juniper berries in a mortar.
STEP 3
Add chopped bay leaf, ground coriander and ginger to the spices crushed in a mortar. Mix the spices. If you wish, you can use other spices that you like best.
STEP 4
Rub the goose meat with spices on all sides.
STEP 5
Wrap the goose breasts in three to four layers of gauze.
STEP 6
Additionally, I tied the blanks with twine for ease of hanging. But this is optional. Goose can also be dried on a wire rack. Weigh each piece and record the weight. Move the goose to a well-ventilated and shaded area. I dried a goose on a glassed-in loggia. My temperature there did not rise above 5 degrees. And it never dropped below zero. The goose is considered ready after five days. Or when the weight of the workpiece decreases by 20 percent.