To prepare dried goose you will need:
• Goose - 4 kg (+/-)
• Salt - 1 kg
• Rice - 1 kg
• Bay leaf (optional) - 1 tbsp.
• Thyme (optional) - 1 tbsp.
Stages of preparing dried goose:
1. Prepare the goose carcass:
• wash well and dry with paper/fabric towels (outside and inside)
• trim excess fat located in the tail area
• if desired, you can also trim the neck
2. Mix salt with seasonings
3. Rub the goose carcass with flavored salt on all sides (including the inside)
4. Mix the remaining salt with the rice
5. Pour a small part of the salt and rice onto the bottom of the dish in which the goose will be brined.
6. Place the prepared goose carcass on a layer of salt and rice
7. Fill the goose carcass with a mixture of salt and rice
8. Pour the remaining salt and rice mixture over the carcass, distributing it so that the goose appears to be in a salt cocoon.
9. Place the container with the goose carcass in a cool place (10-12 degrees) for 2-3 weeks
10. After 2-3 weeks, remove the carcass and remove the entire mixture of salt and rice - rinse under running water
11. Dry the goose carcass well with paper/fabric towels (pay special attention to the inside)
12. Wrap the goose in a piece of gauze/cloth or in NOT waxed paper
13. Tie loops on the paws and neck
14. Hang the goose in a cool (10-12 degrees and well-ventilated place for 2-3 months - periodically turn the goose from bottom to top (that is, first hang it by the neck, then by the legs, etc.)
15. A goose is considered ready when it loses 40-50% of its original weight
16. The finished goose is cut, as a rule, in the same way as jamon is cut
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