Thread: Goat: Plentiful, Tasty but often Stringy

Originally Posted by Coote

Thank you for all the comments, suggestions and recipes. That 40 C ageing formula was particularly interesting. I look forward to trying your ideas.

I started to think about not wasting the testicles after doing a job for an Egyptian guy who suggested it. His wife/partner said that the men eat them because they believe that it makes them more 'active'. Never noticed a difference myself.

I like to hang meat before I freeze it nowadays. I don't have a chiller, and we have a pathetically small fridge.... but I do have a shed with a veranda roof on the shady side. I protect the meat from insects and dust with cotton sheets and pillowslips. I've sewn some sheets to form tubes. Dunno if it really makes a difference, but I will often hang a carcass from the aitch bone (pelvis) because I once read that hanging from the back legs can contribute to the meat being tough.

Here are a couple of pigs hanging in my 'chiller'...

Make your sheets longer then put bottoms into a bucket of water.


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