Thread: Getting back to living off the land.....

Three wild goat legs a brine to make smoked goat hams. Brine of salt, raw sugar, cinnamon sticks, cloves, mustard seeds, peppercorns, whole allspice, bay leaves, ground ginger, thyme. They'll now cure in the fridge for 10-days.
Some say that meat should be dry cured and not brined. That's rubbish, but the hams must be left to thoroughly drain for a time before smoking