Ancient and beloved a traditional dish Bashkir. Prepared in two ways.
1) The goose is processed, carefully rubbed with salt inside and out. They stand for several days in a cool place so that the meat is soaked. The goose is then placed in a gauze bag and hung upright. With this method, the goose is preserved for several months.

2) The outside of the goose is thoroughly rubbed with salt, and tash-toz (rock salt) or coarse salt is placed inside. Then they wrap it in parchment paper, bandage it well so that there is no air access. The bundle is placed in a box and completely covered with salt and placed in a dark, cool place. Goose can be stored for a year or more. The longer the time passes, the more flavor the meat will have. In the future, the goose is used as a raw appetizer, or boiled for soups and main courses.
Before eating, clean the goose of salt, rinse and soak for several hours in cold water. Then pour another fresh water and boil.
Dried duck is prepared in a similar way. The meat is dried-salted with a peculiar pleasant taste.

Goose dried in Tatar style

We are doing the following so far:
Geese (halves) and also ducks (musky, also halves) are salted in brine, often together with lard-corned beef (in winter: 150 g of salt + 100 g of sugar + spices). After a week, we take it out, wipe it, dry it, smoke it in cold smoke from 6 hours. It comes out especially beautifully if, before pickling, hands reach to take out the dorsal and sternum bones. Then, before smoking, we roll the roll and bandage it. It turns out sausage with legs - wings. By the way, in 6-8 hours the meat is dried rather than smoked.

What kind of bird is this - Goose? Yes, and Dried??

Let's try to tell!

Dried Goose (tat. kaklangan kaz) is a very old dish, it is more than 600 years old, the first mention of this outlandish dish date back to the 15th-16th centuries. The appearance of this dish was due to the need for the longest possible preservation of products, in particular, goose meat.

So, Geese usually prepared in autumn when they were gaining fat and their weight was maximum. Since mankind at that time did not know no chemical preservatives and other ingredients, and the task of preserving food supplies was much more acute than now - people used natural gifts and their own ingenuity, i.e. actively dried and smoked meat.

For, to wil the goose coarse rock salt and spices (mainly black pepper) were used. The goose was rubbed inside and out, and then hung up in a dark, cool room (fortunately, it was winter ahead and there were no problems with refrigerators!) for 3-4 months. You can read more about the recipe for Dried Goose

In the process of interaction of salt with spices and Goose Meat, goose fat was slowly melted and absorbed directly into the meat. That's why Jerky Goose meat is so tender and delicious! O useful properties goose meat can

At the end of 4 months, the Goose was considered ready and was removed from special rooms. In the process of drying goose lost up to half of its weight (i.e. up to 50% of the mass, which is why in order to get Dried Goose weighing 2-2.5 kg. We choose only very large, fat geese weighing 4-5 kg.). But it was worth it, because the taste was original, bright and memorable! Dried Goose could be stored for up to 2 years and help out in case of crop failure or other cataclysms!

Dried Goose was considered festive dish and served on the table for dear guests or for the holidays. You can review the taste and visual qualities of Dried Goose

Currently geese continue to dry mainly the peoples of Tatarstan and Bashkiria, according to traditional recipes and in compliance with halal requirements!

Usually, Dried Goose is preferred true gourmets and connoisseurs of Tatar and Bashkir culture! In addition to the unique taste, Dried goose can be an original gift, since the age-old tradition of giving two dried geese to newlyweds for a wedding has not been forgotten to this day, as a symbol of financial well-being and material prosperity!

We are convinced that true connoisseurs of gastronomic delights will be delighted with such an unusual delicacy, since it has taste like nothing else and can pleasantly surprise all those who consider themselves sophisticated in choosing meat delicacies!

Dried geese will become an alternative to classic home-made chicken, beef and pork preparations. Photos with several recipes for this dish can be found in this article. Dried goose will take several days to cook. But the process itself is not at all laborious. In the business of cooking jerky goose, time is on your side. The recipe for the dish was invented by the Tatars and Bashkirs at a time when these peoples were nomadic. Dried poultry can be stored for several years. If the goose is very dry, its taste will be completely restored from soaking in water. The use of jerky goose is not limited to eating its thin slices as a cold snack. Yes, it looks great on a meat plate. But nomadic peoples used dried goose for both roasts and stews. Chopped poultry meat was used for minced meat for dumplings and manti. And fatty soups were cooked from the bones.

Previously, the bird was cooked in the villages. The rural courtyard has both a well-ventilated attic and a dark, cool cellar. But what about the kitchen in a city apartment? We have slightly adapted the recipe to modern conditions. For “kaklangan kaz” (as the dried goose is called in Tatar), all you need is a bird carcass and salt. But for cooking, you must be the owner of a dark and well-ventilated room, preferably without flies and other insects. How this condition was observed by the nomadic Tatars is their national secret. In this article we will tell you about a goose in a city apartment. But do not forget to indicate the authentic recipe. We will also pay attention to dishes that can be prepared from dried goose.

Kaklangan kaz

Let's start with an authentic recipe, which is as popular in Tatarstan as the world-famous chak-chak. As we mentioned above, we only need goose and salt (preferably sea and always coarse). The choice of carcass should be taken responsibly. The fatter the goose, the tastier the kaklangan kaz will be. The bird must be carefully gutted and the remnants of feathers removed. Rinse the carcass with running water and proceed to cooking. Rub the goose with coarse salt, both outside and inside. After that, wrap the carcass in a thin clean cloth or gauze. We put it on a tray and put it for a day in a warm place in the kitchen. It is advisable to cover with a special cap for desserts - so that flies do not sit on the meat. After a day, the salt should dissolve and soak the goose meat. Now you can start the actual drying. Without unfolding the gauze, we take the goose by the legs and tie them with a rope. We attach the second end of the cord to the crossbar under the roof rafters. The attic should be well ventilated and dark enough. When warm, goose fat will melt and soak the meat. So the carcass should hang for at least two months. And the more time she spends in the attic, the more delicious the dried goose will become.

How to apply

Bashkirs and Tatars prepared a cold appetizer in camp tents to regale the guest. The bird was unfolded, that is, freed from the fabric. Carefully brush off the remaining salt crystals. Next, the dried goose was cut. Those pieces that had a bone were used to make stews or roasts. If the goose was dry, it was soaked in water. The loin was cut into thin strips. They look just as appetizing on a plate as Spanish jamon or Parma ham. Only the appetizer is made not from pork, but from a goose, which is much healthier. After all, the fat of this bird does not contain harmful cholesterol at all. Finely chopped strips can be decorated with chopped fresh herbs. You can also toast them in the oven - it will turn out great

How to cook a popular Tatar and Bashkir dish in the city kitchen? We start as in traditional recipe, with gutting and washing the carcass. Then we rub the goose with salt - inside and out. We take a large dish with high edges or a basin. Sprinkle the bottom of this bowl with salt. We put the goose back down there. Sprinkle salt on top. And we leave it like that for a week on that shelf of the refrigerator where the temperature is highest. Every day we take out a container with a bird and rub salt if it crumbles. You can add fresh crystals. After two or three days, a saline solution will stand out. They need to water the goose inside and out. After a week, we take the bird out of the refrigerator. We insert a stick of the desired length into the sternum to ensure air access into the carcass. We wrap the goose with gauze. This should prevent the flies from laying eggs in the meat. We tie the goose's paws and hang them on the balcony or at the open window. There, the carcass should dry out for two to three weeks. And after that, you can put the bird in the refrigerator or a cool place. It will be possible to serve meat to the table in a couple of months. And in the refrigerator, such a delicacy can be stored for years without problems.

The easiest "urban" recipe

With the help of only a strong plastic bag, we will get a wonderful dried goose. This recipe is very simple. We take a plucked and gutted bird carcass. Rub it well on all sides with coarse salt. I put it in a cellophane bag. We tie it tightly to block the access of air. We hang the package in a place protected from drafts. It could be a loggia. After all, the bag needs to hang for three to four months, and in the kitchen, during this time, households will repeatedly hit their heads on it. How to determine if the goose has withered? Be sure to enter the fat. And the meat on the cut of the finished bird will be reddish, elastic, somewhat reminiscent of jamon. But do not rush to eat the goose immediately after it is cooked. The longer the delicacy is stored, the tastier it becomes.

Recipe for dried goose with spices

If a meal with only salt seems simple and unpretentious to someone, let's try to diversify the traditional way of cooking. For a three-kilogram carcass, you need a head of garlic. Pass the peeled cloves through the crusher. Mix garlic with coarse rock salt. Rub the goose with this mass inside and out. Prepare the spicy pickle. To do this, take a small amount of warm water. Dissolve salt in it and add a pinch of black pepper and coriander. We will impregnate the fabric with this composition, with which, like a mummy, we will wrap the goose. We will put the carcass in the shroud in it, we will hang it in a cool and dark room. The dried goose should be in the position with its paws up. So it can be stored for up to one year. If you cook soup from such a bird, then you can not salt it. Similarly, you do not need to add spices and seasonings if you use meat for manti or in stews.

Dried Goose Dishes

On a meat plate, poultry slices look so appetizing that they are eaten first, before salami and ham. A well-cooked homemade jerky has dark red, firm meat with a thick rim of yellow fat around the edge. The slices will be tastier the thinner we cut them. And, of course, the gastronomic characteristics of the goose will increase from the drying time. But even after three weeks, you can already taste the meat. Who does not like fatty foods can dry the slices in the oven. You will get wonderful meat chips, similar to basturma - an ideal snack for beer. But if you decide to make other jerky goose dishes, especially soups, you need to remove the excess salt. To do this, a portioned piece of meat is soaked in water for several hours. At the same time, the dish is either not salted at all, or the crystals of “white poison” are placed very carefully - at the end of cooking, to taste.

Broth with homemade noodles

Consider the use of goose in cooking using an example simple soup. We will cut the carcass into pieces. breast and thighs are best left for a snack. For broth, you can take a piece on the bone - wings, for example. Dried goose should be soaked in water for two to three hours. You may need to drain the fluid and refill. Put the soaked piece of meat, the onion in the husk and carrots into the pan. Fill with cold water and put on a large fire. As soon as it boils, turn up the gas. Be sure to remove the "noise". We continue cooking at a low boil for an hour. Then we strain the broth. Put the pot back on the fire. When it boils, put homemade noodles and cook until it's done. Serve with greens.

I think this dish for many will seem exotic to some extent. Basically we are used to cookinggoose in other ways.

The most popular of them is simply to bake it in the oven, for example, with apples. This is how we cook goose for. A New Year without such a goose orgenerally seldom does.

But roast goose in the oven , boil it or fry it, these are not all culinary decisions that can be applied to the meat of this poultry.

The goose can also be dried. Of course, in this case, you will not be able to taste its meat as quickly as if you cooked the goose in other ways. But the recipe is worth the hassle. In addition, this is a very good alternative to the goose in the oven or smoked goose for the New Year.

To have time to wither the goose toit's better to start doing it now.

Cooking dried goose. Universal Recipe

Dried goose in Tatar style is mostly popular. I, too, will definitely give this recipe at the end of the article, or rather the video recipe. But today I want to give you a general idea about the procedure for drying a goose.

That is, I will talk about the basic components of this recipe, how to prepare the goose for this procedure and further, how to bring it to full readiness.

How to prepare a goose?

The main thing in this recipe is a good goose. And such geese usually become in November (toward the end) - December. It was at this time that the already well-fed geese are usually slaughtered for meat in the villages.

The New Year holidays are already close here, so the goose itself somehow suggests itself to the New Year's table. In what form it will be present there, it is up to you to determine.

So, you got a goose (bought it, gave it to you, etc.), or maybe raised it yourself. Now the carcass needs to be cut. Do this along the brisket, along the bone. The neck of the carcass will need to be cut off completely.

Also cut off the second half of the wings. There is practically no meat in them, and usually this part of the wings simply dries out, both in the oven and when the goose is dried. This second part of the wing is best used for soup. There they will at least give a profit.

The goose needs to be handled appropriately. For this we need black pepper. It is better to take not ground, but peas (later I will explain why peas). In addition to pepper, we take non-iodized salt.

To process a goose, you need coarse salt and, ideally, sea salt. We also need more and Lavrushka.

In general, it is better to dry several geese at once, as it is eaten very quickly. But if you only want to try to cook a dried goose, then, of course, it is more reasonable to limit yourself to one carcass.

After all, goose meat cannot be attributed to cheap. And it will be a pity if you spoil it due to inattention or for other reasons.

Now we proceed directly to the culinary preparation of the goose itself. Let's start with pepper. It must be crushed with a grinder. After that, the pepper already crushed in this way is mixed with salt.

Half a kilo of salt, pepper you need to take somewhere a spoon or two tablespoons and a couple of bay leaves. Still, it is better not to use ground black pepper. It is not as fragrant and spicy as the one we cook ourselves from peas. But if you overdo it, then you will naturally get it very peppery.

Now you need to insert a spacer into the belly of the goose. Any Japanese-Chinese stick will work for this. At worst, a branch from a tree, only without bark. So we will provide air access to the abdomen and there the goose will also dry out evenly.

We place the carcass on a baking sheet and rub it well with a mixture of salt and crushed pepper. We do this carefully, from all sides and in all secluded places.

Do not forget about the "armpits", that is, about those parts of the carcass that are covered by wings. If you don’t rub the goose there, then mold will most likely appear in this place. About taste, in this case, draw your own conclusions.

How to dry a goose? The process itself

Now we need to find a suitable cool place for our goose. It should be around 10 degrees, maximum +20. This temperature regime must be maintained there constantly.

The next day, you must definitely "visit" the goose in order to clean off the salt from it, which we applied just yesterday. In this case, the salt will already dry out and be saturated with the blood remaining on the carcass. Next, the goose needs to be grated again, with the same composition.

The carcass releases juice during drying. It will need to be rubbed in this way with fresh salt and pepper for 5-7 days and do not forget to turn it over.

A goose gives a lot of meat juice in one day. This is not pure juice from meat, but mixed with secreted fat. No need to save salt in this case, do not be lazy to rub the goose and throw out the old salt so that the goose does not smell like old fat.

So gradually the carcass will give all the excess moisture. The meat will begin to harden and the carcass will change its color, that is, it will become a darker shade. These 5-7 days will pass and the moisture from the goose will no longer stand out. Salt will stop sticking to the carcass.

Now you need to shake off excess salt from the goose (you don’t need to be very zealous here) and wrap the carcass in a cloth (it is ideal to take white, cotton).

Then the carcass is hung on a rope or wire, which is tied between the legs. The carcass should be hung for further drying, again in a cool place, where it should also be dark. You need to keep the goose there for at least 2 weeks. And it is better to hold it there longer, up to a month.

It is much easier to find such a place in your house. But in the apartment it is quite possible to use a loggia for this, if the temperature regime on it is suitable.

When the "aging" time of the dried goose is over, you can try it. He has excellent taste. I am sure that the taste of its meat will fully meet your expectations, and will also reward you for the time spent on its preparation.

An alternative to the usual homemade pork, beef, and chicken recipes is jerk goose. Cooking jerky goose takes several days. However, the preparation itself is not difficult. In this case, time works for the cook. Such a recipe was created by the Bashkirs and Tatars during the time of the nomads. Dried goose can retain its nutritional properties for many years. If the meat is too dry, its properties will be restored after soaking. Dried goose is used not only as a cold snack. Nomads used it to make stews and roasts. Chopped meat was put into minced meat for manti or dumplings. The bones were well suited for fatty soups.

It is a unique product and its recipes have been passed down through generations. The tradition of curing goose meat is similar to the history of the spread of Spanish jamon. You can try dried goose by preparing meat at home on your own, or by buying it in a store.

Meat that has undergone such processing has a good taste, high calorie content, which is higher compared to other types of poultry meat. Goose fat, accumulated throughout the life of a bird, contributes to the removal of radionuclides from the human body. Goose is a source of iron and protein for humans. 100 grams of goose meat contains 22.7 g of protein, 7.1 g of fat, and does not contain carbohydrates.

Important to know: dried goose is often used as a cold appetizer, as well as for making soups and second courses. Dried goose goes well with wine, vodka and beer.

Before serving goose jerky on the table, it must be cleaned of salt, rinsed in running water. The meat is cut into portions in the form of thin slices.

Tatars have an interesting tradition - the parents of young spouses without fail give children two dried geese at the wedding. Consider how to properly prepare a goose carcass. The main element of this recipe is a fat country goose. Most often, geese are slaughtered in the village at the beginning of winter, on the eve of church and New Year's festivities. The carcass is divided along the chest, wings and neck are cut off. They are great for making soup.

Next, the goose is treated with spices: black pepper and sea salt, as well as bay leaves. Peppercorns are crushed and mixed with salt. Enough 500 g of salt and two tablespoons of pepper, two bay leaves. A special spacer in the form of a wooden stick is installed inside the carcass. The spacer is necessary for air circulation and uniform ventilation of the meat. Then the carcass should be placed on a baking sheet, grate with the prepared mixture. Rubbing should be thorough, do not skip untreated areas.

An important point is the choice of the right place for drying the goose. He will be there for several days. The main condition is a constant temperature in the range from 10 to 20 degrees.

1. The carcass is placed in this place for 24 hours.
2. Then it is cleaned of dried salt, and rubbed with the same mixture again. This procedure must be carried out within a week, turning the carcass. When dried, the goose releases meat juice mixed with fat. You will have to spend a lot of salt - rub it thoroughly every day, then wash off the salt. Otherwise, the smell of old fat will come out.
3. On the last day of drying, the moisture from the goose is no longer released, and the salt does not stick to the meat. Salt is removed from the carcass for the last time, and the meat is wrapped in a cotton cloth.
4. The wrapped goose should be hung on a rope by the legs in a cool place for two weeks to a month. In a city apartment, it is better to dry geese on the balcony. It is easier to find such places in your own homes.

The excellent spicy taste of dried goose will please you for a lot of patience and time. Dried goose cooking differences different recipes does not exist. After drying, the goose is divided as follows: the fillet is cut like jamon, in the form of thin pieces, the bones are suitable for making stews or roasts.

Thin slices of dried goose holiday table look no worse than ham, and its usefulness is legendary.

This will require a strong plastic bag. The recipe is very simple. Take a gutted and plucked goose carcass, rub it with salt on all sides. Put the goose in the bag prepared earlier. Tie it up to keep air out of the bag. Hang it where there are no drafts, for example, on a balcony. Such a plastic bag with a goose should hang up to 4 months, so it will interfere in the apartment.

To determine the readiness of jerky, check for fat protruding from the carcass. If you cut off a piece of meat, its color should be red, the meat is elastic, similar to jamon. After cooking, the goose can be stored for a very long time, and it becomes even tastier.

Many people do not like goose cooked with only salt. Therefore, consider how another dish is prepared. For a goose carcass weighing 3 kg, you need a whole head of garlic. Pass the peeled garlic cloves through a special crusher. Mix it with coarse salt and rub the carcass inside and out. Prepare the spicy brine. It is prepared as follows: dissolve salt in warm water and add coriander and pepper. Soak a piece of cloth with the resulting mixture, and wrap the carcass.

Place the goose wrapped in a cloth in a nylon stocking and hang it in a dark, cool place. The dried goose should be placed feet up. In this position, it can hang for about a year. Soup made from dried goose can be left without salt, seasonings and spices when preparing stews or manti.

Goose jerky is often used to make soup. The carcass is divided into several pieces. Breast, thighs and fillets are recommended to be left for a snack. For soup, you need to take a part of the carcass on the bone, for example, wings. The dried goose should be in the water for a couple of hours, then the water needs to be changed and the soaking repeated.

Put the soaked goose pieces, carrots and onions in the husk into the pan. Pour in water and set to boil over high heat. After boiling, reduce the heat and remove the foam. It is necessary to cook on low heat for about an hour. Then strain the broth and put it back on the fire to boil. When boiling again, put homemade noodles into the broth. After cooking, pour the finished goose noodles into bowls and garnish with herbs.