Homestead mailing list

["Melody O." <melody AT crecon.com>]

At 09:25 AM 1/4/05 -0500, you wrote:
>Also, goat is quite good.  I don't know how old yours is but we've eaten OLD 
>billy goats and killed properly and aged they are very good, flavorful red 
>meat.  We've also eaten them not so old but my point is that even then they 
>are good to eat.  Good roasts, good ribs, good sausage.  There is not so 
>much of them that they are hard to process and now is a good time of year 
>for them to be able to age (kill, gut, hang).  We've tended to put up goat 
>as whole joints (the butt, the shoulder), put shanks in together (usually 
>boiled for soup at some point), take the loin off and use it separately 
>(usually baked medallions with rice), and eat most of the ribs first.  We've 
>found the secret to freezing especially the less fat meats like deer and 
>goat is to use a zip lock bag and pour some bulk olive oil in there with the 
>joint of meat to coat it all, then freeze the whole thing.  It doesn't take 
>much oil but it improves the keeping and eating quality greatly.
>
>Although none of that may be of help to you.
>
>Denise

ALL of it is of use to me.  All the recipes that you can think of for goat,
marinades to make it taste like beef (for my picky children who claim they
will *not* like goat meat), specific instructions for bottling or freezing
will be *exteremly* helpful.

Also, how to kill, how to butcher and age (kill, gut, hang) will be
appreciated.  Except for our chickens, all the animals we have had in the
past have never been killed by us.

Thanks so much,
Melody