Dried goose kaklagan kaz in Tatar style

Step-by-step preparation

Cooking time: 65 day

1. STEP 1

   

   Before cooking the goose, rinse and trim off excess fat. Also remove the neck and giblets. Then rub the goose both on top and inside with a mixture of pepper, bay leaf and salt. Sprinkle wheat in an even layer at the bottom of the dish, where the goose will lose moisture, and salt on top in the same layer. Leave in a horizontal position to dehydrate for seven days.

2. STEP 2

   

   After the specified period, rinse in running water to remove salt and dry with a paper towel.

3. STEP 3

   

   Hang to dry in a draft in a cool place, or in the refrigerator for two months.

4. STEP 4

   

   Once the time is up, you will have a great jerky product. Bon appetit!!!