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Corned goat shoulder (deboned)

post #1 of 9
Thread Starter 
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
Edited by CrankyBuzzard - 1/27/15 at 7:16pm
post #2 of 9
Sounds like a good plan! I'll be sticking around for the finale!
post #3 of 9
Thread Starter 
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!
post #4 of 9

WOW.

 

Looks great.

post #5 of 9
Wow! Is right! Nice smoke, POINTS!
post #6 of 9

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.

post #7 of 9
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

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.

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

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....
post #8 of 9
Quote:
Originally Posted by CrankyBuzzard View Post


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

 

Ahhhh is there a charreadas in town, a quinceañera, possibly a wedding ??

post #9 of 9

Sounds great,   let me and foam know when you do the next one, we'll be there

 

Gary

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