Goose jerky 1 Ingredients: take broiler and leg lean meat with weight more than 3 kilograms, do not contain fat, fascia, and skin. Soak for half an hour with water to remove blood and dirt. The meat is boiled in a pan for 10 minutes to 15 minutes. After cooling, it is cut into strips of 45 cm in length, 1 cm in width, and 0.5 cm in thickness for use. 2 Excipients: 3 kg each for fresh goose with salt and ginger, 2.5 kg for sugar, 1 kg for white wine, 700 g for star anise, 300 g for licorice, 20 g for each of shankei and strawberry, 150 g for cinnamon, anise, and monosodium glutamate Each 100 grams, 50 grams of cloves. 3 cooking: first insoluble substances in the material, into the main soup of the cook, cook for 2 hours before heating, remove the material residue. Add salt, sugar, alcohol, monosodium glutamate, and the main ingredient to the pot and cook for half an hour. Then use a low heat for 1 hour. When the soup is quickly drained, you can cook it. Halve was poured over the meat, roasted in a sieve and fed into a baking room at 60°C-80°C. After 5 hours to 8 hours, it turned two or three times in the middle. When the meat is baked, it should not be placed too thick, and it must not be piled up in layers so as to facilitate even heating of all parts.
Meat goose processing method
Plate goose 1 billet: Take a live geese weighing 3 to 4 kilograms, slaughter, hair removal, viscera, washing, retention head and neck, remove the wing tip and feet. The sternum embossed to the cloaca, half open, pressed hard and made goose embryos. 2 pickling: According to the ratio of 200 grams to 250 grams of salt for each goose, add a little pepper, stir fry in the iron pot. Goose blank back flat on the table, will 2 / 3 of the hot salt repeatedly rub chest, abdominal cavity, wings, legs, neck and other parts, rubbing the back of the remaining 1/3 hot salt. Then, goose goblet back down only in the cylinder, pressurized with stones, drained for 5 days to 7 days, drained with bamboo or branches to split the wings and legs to open the chest and abdomen. 3 smoke: pickled goose blank, flat on the shelf of the smoking room or head upside down on the rack hook, with sawdust and a small amount of pine, twig smoky smoke 4 hours -6 hours, Turn twice in the middle.