Poultry and fish products

Duck, goose, turkey are more suitable for dry-cured products than chicken, which is more often cooked by hot smoking. Lean turkey meat, you can make a kind of “ham” from a leg, but this is not for everybody – it is quite tough, lean, without a pronounced flavor of its own. Therefore, the best part of a turkey is the breast. Cut into large cubes, it can be part of salami, successfully combined with pork or beef.
Duck breast is best dried whole. For dried duck breast, it is better to take mulard – hybrid large ducks with dense red meat, much less fatty than ordinary ones. After marinating, the breast is tied so that it is completely wrapped in skin. The drying process will take longer than a piece of meat of the same size, as oily skin slows down the evaporation of moisture, but the result is a real delicacy.
Ducks and geese are also dried entirely – in carcasses and half-carcasses. The best result is obtained when drying for at least 3 months. This method of drying is preferable from the standpoint of ease of use. The meat of a well-dried goose or duck is easily and cleanly separated from the bones, which is difficult to achieve when working with a fresh carcass. The fat becomes almost transparent. The aroma is characteristic, pleasant.

The manual will also include recipes for cooking fish – dried and smoked baliks, salted fillets, loose fish, salted caviar, etc. Detailed description in separate recipes.