Preparation of a smoked goose by a smoke-cured method doesn't demand many forces and time though this dish because of the high cost of a bird is, usually, cooked by holidays. Goose meat very tasty and nutritive, after smoking has appetizing dark brown or chocolate color and amazing aroma.
It is required to you
- Young goose on three-four kilograms
- salt
- pepper
- seasonings to taste
- smoking shed
- alder spill for smoking
Instruction
1. Examine attentively a bird. If on her there are feathers, to pull out them. It is good to wash out a goose, to dry a clean towel. Mix salt (1 tablespoon) with ground black pepper (to taste). It is possible to use also other spices, such as to a tack, a basil and other seasonings. To carefully miss the mark a bird inside and outside. Wrap up a goose from above with a foil that the bird didn't absorb foreign smells and to leave for an hour in the fridge. If the goose very fat, then he can not be pickled. That to avoid it it is possible to make several small punctures in skin of a bird in the field of a back. In an hour to merge the appeared liquid and it is once again good to rub salt with pepper in skin of a goose. Leave on a minimum for day, and it is better to pickle more time - two-three days - under a foil in the fridge. In a day or to pull out a goose a little, to rub off once again seasonings. To roll up a bottom of paws and wings a foil that when smoking they didn't burn. It is possible to smoke a goose pieces, then time of pickling and preparation considerably to be reduced.
2. Prepare the smoking shed. For this purpose it should be washed up carefully that in it there were no residues of fat from last cooking. If not to make it, then the ready bird will turn out black color and skin will taste bitter. To lay a foil that the falling fat accumulated on it on a bottom and the lower part of walls. Wet alder spill (small handful) in hot water approximately for about 20 minutes. Make a fire. Put the smoking shed with an open cover on fire that it well dried out. Place in it a lattice and pour out the soaked spill on a bottom.
3. Lay a goose on a lattice and close the smoking shed a cover. Preparation time is selected proceeding from the mass of a bird. The goose weighing three kg is smoked 1.5 hours. On each kg over this weight it is added 10 minutes. Fire a baking plate the smoking shed has to be uniform and not too big. Readiness of a goose can be checked, having pierced a thin knife a leg or a breast of a bird. It is also important not to overdry a bird.