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Meat goose processing method
Plate Goose (1 Billet): Start with a live goose weighing between 3 to 4 kilograms. Slaughter the bird, remove the feathers, internal organs, and wash it thoroughly. Keep the head and neck intact, and trim off the wing tips and feet. Press the sternum towards the cloaca to create a natural opening, then press firmly to shape the goose embryo.
Pickling Process: For each goose, use 200 to 250 grams of salt, along with a small amount of pepper. Heat the salt in an iron pot and stir-fry it. Place the cleaned goose on a flat surface, and rub 2/3 of the hot salt over the chest, abdomen, wings, legs, and neck. Rub the remaining 1/3 of the hot salt on the back. Then place the goose into a container, press it down with stones, and let it drain for 5 to 7 days. After that, use bamboo sticks or branches to split the wings and legs, opening up the chest and abdomen.
Smoking: Once pickled, lay the goose flat on a shelf in the smoking room, or hang it upside down on a hook. Smoke it for 4 to 6 hours using sawdust mixed with a small amount of pine needles and twigs. Turn the goose twice during the process to ensure even smoke penetration.
Goose Jerky:
Ingredients: Use broiler chicken meat and leg lean meat weighing more than 3 kilograms. Ensure it’s free from fat, connective tissue, and skin. Soak the meat in water for 30 minutes to remove blood and impurities. Boil the meat in a pan for 10 to 15 minutes. Let it cool, then cut it into strips measuring 45 cm in length, 1 cm in width, and 0.5 cm in thickness.
Seasoning: Combine 3 kg of fresh goose with salt and ginger, 2.5 kg of sugar, 1 kg of white wine, 700 g of star anise, 300 g of licorice, 20 g of shankei and strawberry, 150 g of cinnamon, anise, and monosodium glutamate. Add 100 g of each clove and 50 g of other spices.
Cooking: First, simmer the ingredients in a pot to extract the broth. Cook for 2 hours, then strain out the solids. Add salt, sugar, alcohol, and monosodium glutamate, and cook for another 30 minutes. Reduce the heat and continue cooking for 1 hour. When the broth is reduced, pour it over the meat. Place the meat on a sieve and put it in a baking chamber at 60°C to 80°C. Bake for 5 to 8 hours, turning the meat two or three times during the process. Avoid stacking the meat too thickly to ensure even drying and flavor absorption.