Corned goat shoulder (deboned)

Discussion in 'Curing' started by crankybuzzard, Jan 19, 2015.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I've been making room in the freezer and found a goat shoulder I had forgotten about, so I decided to corn it!

    My father raises Boer goats to sell to the FFA kids, but now and then, one has to be put down due to injury, etc... This shoulder is from one of them.

    This was a young goat, and after de boning, I have 3.6 pounds of meat, into the brine it goes.


    As some will point out, I didn't remove silver skin, fat, or cartilage; that's intentional.

    Once this Corning process is complete, I'll treat this meat like I do beef cheeks for barbacoa, I'll simmer it for quite a few hours until it's ready to shred. At that point, I'll shred it while hot to remove the silver skin, fat, etc. Then, it'll be used as a shredded corned meat to mix with potatoes and such for hash.

    Growing up, this is the meat we had for corned "beef" hash. It's very rich in flavor and melts in your mouth!

    More to come in about a week
     
    Last edited: Jan 27, 2015
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sounds like a good plan! I'll be sticking around for the finale!
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Corned goat is done and wonderful! All shredded up and packaged so I can share it with dad at the farm, hopefully this weekend.

    I simmered the goat meat pieces until they were fall apart tender and then let them cool for a bit on a plate.


    All shredded up and ready to be put on a hot griddle with some onion and potatoes for some corned goat hash!


    When I shredded the meat, I removed as much fat as possible and also removed any silver skin, etc., as well.

    If I remember, I'll get some pics of it cooking on the griddle and all plated up!
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    WOW.

    Looks great.
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Wow! Is right! Nice smoke, POINTS!
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Great idea, I can hear it now, it will be goat pastrami next! LOL

    Nice job. Especially the idea of leaving the silverskin till pulling.
     
  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    My Cajun friend, the only smoked goat here will be cabrito! :biggrin:

    We like to take a whole young, processed, goat, season it up, wrap it in banana leaves, place it on a grate placed on top of a pot of garbanzo beans, stick it in a pit of mesquite coals, cover it up, and leave it for 24-36 hours! Next to my first backseat experience with a girl, that stuff is what my dreams are made of!

    As for the silver skin and fat, they actually come off much easier after the cooking process. The left over fat also leaves some flavor that is really good. residual fat that is! Goat fat, in large portions, is NASTY when fried, sautéed, simmered, smoked, grilled, etc.... A little goes a LONG way....
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ahhhh is there a charreadas in town, a quinceañera, possibly a wedding ??
     
    Last edited: Jan 28, 2015
  9. Sounds great,   let me and foam know when you do the next one, we'll be there

    Gary
     

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