Tatar-Style Dried Goose: A Unique Jerky Delight

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.
cook time: 120h
Elijah Stroud
Tatar-Style Dried Goose: A Unique Jerky Delight

Nutrition Facts (per serving)

231
Calories
12g
Fat
1g
Carbs
28g
Protein

Ingredients (6 portions)

Basic:

Salt 18 g
Ground coriander to taste
Ginger to taste
Bay leaf 2 pc
Caraway to taste
Allspice 2 pc
Juniper berries 5 pc
Goose 800 g

Recipe instructions

Step 1

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

Step 2
At this time, prepare the spice mixture. Grind the cumin, allspice and juniper berries in a mortar.

Step 3

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

Step 4
Rub the goose meat with spices on all sides.

Step 5

Step 5
Wrap the goose breasts in three to four layers of gauze.

Step 6

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.

Additional rubrics

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