Thread: Getting back to living off the land.....

@No good names left Yup; after it's cooled down. I may smoke it afterwards depending on time and weather

Two wild goat legs and 2 shoulders (rolled together) in the brine to cure. I used an oversized hypodermic syringe and needle to pump the cure into them. I'll leave them curing for about 5 days. I want to smoke them too, but not sure if I'll have the time, or if the weather will cooperate

A lazy lunch of home cured wild goat ham sandwiches with homemade apple chutney...

Well today I finally got around to a job I've been putting off for ages. One of my three Wiltshire lambs chilling for the freezer, 2 more to go. It's actually the first time (except for roosters) that I've raised animals specifically for the freezer.

Let the other two get bigger n older.beautiful meat.

@Micky Duck Nah; I need the grazing

@bumblefoot good tidy job of skinning

Greetings @bumblefoot.
You are both an example and a challenge to us all. Well done.
Regards Grandpamac.

Hey @bumblefoot, how do you make your brine? Cheers.

@MB
• 2-litres water
• 1-cup salt
• 1-cup brown sugar
• 1 cinnamon stick
• 1-tsp mustard seeds
• 1-tsp black peppercorns
• 8 whole allspice berries
• 2 bay leaves
• ½-tsp ground ginger
• 2-2.5kg meat

I used dried thyme too. Star anise would be good too. I boil the brine to dissolve everything and keep everything hygienic. I then sit the stockpot in a sink of cold water to cool it down before I put it in the fridge to cool it right down before using it. You have to strain the brine through a cloth before you inject it otherwise you block up the syringe. This is my basic corned beef brine, but it works really well for mutton/goats too. I would have smoked the hams, but haven't time at the moment

The 2 boned shoulders from yesterday's sheep. It's about right re fat I wouldn't want them any fatter...