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Meat goose processing method
Plate Goose Recipe
1. Preparing the Goose: Start with a live goose weighing between 3 to 4 kilograms. Slaughter, pluck, remove the internal organs, and wash thoroughly. Keep the head and neck intact, while trimming the wing tips and feet. Press the sternum toward the cloaca to create a natural opening, then gently press to shape the goose into a compact form suitable for smoking.
2. Brining Process: For each goose, mix 200 to 250 grams of salt with a little pepper in an iron pot and heat it until the salt becomes hot. Place the cleaned goose on a flat surface and rub the hot salt over the chest, abdomen, wings, legs, and neck, covering about two-thirds of the body. Use the remaining third of the hot salt to rub the back. Then place the goose in a container, cover it with stones to apply pressure, and let it brine for 5 to 7 days. After this period, use bamboo sticks or branches to gently open the chest and abdominal cavity by splitting the wings and legs.
3. Smoking: Once the goose is brined, place it either flat on a shelf in the smoking room or hang it upside down on a hook. Smoke it using sawdust mixed with a small amount of pine needles and twigs for 4 to 6 hours, turning it twice during the process to ensure even smoke absorption.
Goose Jerky Recipe
1. Ingredients: Choose broiler chicken or leg meat that weighs more than 3 kilograms, ensuring it's lean with no fat, fascia, or skin. Soak the meat in water for half an hour to remove any blood and impurities. Boil the meat in a pan for 10 to 15 minutes, then let it cool before cutting it into strips measuring 45 cm in length, 1 cm in width, and 0.5 cm in thickness.
2. Seasoning Mix: 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 each of shankei (a type of herb) and strawberry, 150 g of cinnamon, anise, and monosodium glutamate. Add 100 g of each of the following: cloves, and 50 g of additional spices as desired.
3. Cooking Process: First, simmer the ingredients in a pot to extract the flavors, then strain out the solids after cooking for 2 hours. 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 ready, pour it over the meat and place it on a sieve. Dry the meat in a baking room at a temperature between 60°C and 80°C for 5 to 8 hours, turning it two or three times during the process. Ensure the meat is not stacked too thickly, allowing for even drying and optimal texture.