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