Drying or curing wild meat and game birds is well suited for lean poultry and meat. Fatty carcasses do not dry well and acquire an unpleasant taste, while if you increase the processing temperature, then the fat is melted and the meat becomes tasteless. Thus, all types of game are suitable for drying, the meat of which is distinguished by its dryness.
Drying or drying carcasses of game birds.
Before drying, game birds need to be plucked, preferably without boiling water, gutted and rinsed thoroughly, then in various parts of the carcass make deep cuts to the bones. After this, the bird should be lowered for 2-3 minutes in a boiling strong brine or salted carcasses. When salted or pickled game is infused, it can be dried.
. After salting, pieces of meat or carcass should be placed on a wire rack and gently straightened so that they do not touch each other. The oven must be preheated to 50 degrees. Meat should be dried with the door slightly open for 12-15 hours.
It is necessary to store dried foods in a dark, dry, well-ventilated cool room, the temperature should not exceed 10 degrees, in bags, hanging them higher from the ceiling.
Based on materials from the book “Fishing and Hunting Cuisine. Bowler, bonfire and night sky “.