The whole process could not remove, it takes about a week, and to photograph it was nothing but words, I think you'll understand, and if you want to do you're gonna be great. I took gutted the goose, wash it, and cut in the middle of the breast and opened it, how many turned out. Here is the recipe, previously exhibited http://www.povarenok .ru/recipes/show/6 632/

I put it on a tray and began to liberally RUB it with salt ordinary table. Rubbed both outside and inside. I wrote in the recipe is 500 grams, but you know, all of it may not fit, in General, the eye I took, because somewhere it will crumble anyway. distributed over the tray crumbled salt and polozte him a goose and left to lie on the kitchen for five days, daily, periodically turn it over and crumbled salt rubbed again, sometimes fresh and rubbed, chipped was already in this quality, but additionally must be rubbed on the outside only, inside is not necessary.

Goose I got was dry already scored a bird in the fall and hung in the winter she looks in the closet, so I didn't have to make the loggia in the sun it, and I used to stand on the balcony in the sun. Tied legs mezhsoboy and hung on a nail over the rope. In General, after seven days I decided to try a little bit, and so half tried...

From childhood, we ate this meat at the grandmother in village and I really love it.

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