How to jerk goose

Servalina is one of the oldest ways of preserving meat. Dried goat meat, bear meat, veal, lamb, nutria, fowl, poultry. Many peoples are still preserved in the national recipes, such as kalangan KAZ (goose jerky) Bashkirs or Eastern basturma (dried beef) . Although in the modern world there are many ways of storing and processing of meat, servaline not gone down in history because the thus prepared meat is extremely tasty.

You will need

• • 0.5 kg goose breast,
  • ¼ Cup soy sauce
  • 2 tsp lemon juice
  • ½ Tsp finely chopped garlic
  • ¼ Tsp. ground black pepper.
  • For the goose
  • dried whole:
  • 1 goose,
  • salt,
  • parchment
  • twine,
  • the attic.

Instruction

1. If you have a house with a attic, then you can zavalit the whole bird. For this carcass must be pre-processed to remove the giblets, wash and dry well rubbing with coarse salt, both outside and inside. The bird is tightly wrapped in parchment, tightly tie the twine and hang upside down in the attic, tied to a beam. Leave for 3-4 months. Cooked meat with a pleasant smell, with protruding fat, reddish. If you are worried, if not rotten meat, remember that salt is the oldest preservative.
2. In terms of usual city apartment you can prepare dry-cured goose breast. If you have fresh goose breast, put them for 30 minutes in the freezer to then make it easier to slice. If frozen, pull them out of the freezer and let it thaw in the refrigerator, with the same objectives.
3. Mix the marinade of soy sauce, garlic and pepper.
4. Cut the Breasts into strips with a thickness of 0.25 – 0.5 cm. Cut across the muscle fibers. Remove excess fat as they can become rancid and spoil the flavor, drastically reducing the shelf life. Put the pieces of goose in the marinade and remove for 1 hour. Take the marinated pieces and let them dry.
5. Turn the oven on low, ideally between 60 and 65 degrees Celsius. Wait until it has warmed up. If you have an oven with convection, turn this option on, if not, you will have to keep the oven door ajar for ventilation. Wedge it with a wooden stick or spoon.
6. Lay strips of goose on the grill, making sure they do not touch each other. If you have no grate, lay the goose on a baking sheet on baking paper, but then don't forget to turn the slices every hour. Put the grill or the pan in the oven and keep there for at least three hours, to dry meat. When jerky is ready, it will be dry, but not brittle, a little more flexible. Remove the goose from the oven and allow to cool completely. Store in an airtight container for no longer than three weeks.