The invention belongs to the field of the 
food processing technology and in particular relates to a method for preparing dry-cured 
goose through 
Lysostaphin co-
fermentation of 
goose meat. The method comprises the following steps: I. curing 
goose meat preliminarily; II. inoculating, fermenting and airing; and III. packaging. According to the method for preparing dry-cured goose through 
Lysostaphin co-
fermentation of 
goose meat, the defects that the existing 
goose meat is rough in meat quality and has poor 
mouthfeel and fragrance are overcome, the method disclosed by the invention has short 
fermentation period, and the prepared dry-cured goose has fine 
mouthfeel and is delicious in taste; and furthermore, the fermentation of the 
goose meat and airing are carried out simultaneously, the fermenting time and the airing time of the dry-cured goose are shortened, the goose meat has low oil oxidative rancidity and 
high protein decomposition in a low-temperature 
lysostaphin co-fermentation process; and besides, the 
lactobacillus fermentation quantity is low, the fermentation sour is reduced, the delicate 
flavor generated by 
amino acid is improved and the quality and the safety of the dry-cured goose product are improved.