Thread: Goat: Plentiful, Tasty but often Stringy

Originally Posted by Coote

Thank you for all the comments, suggestions and recipes. That 40 C ageing formula was particularly interesting. I look forward to trying your ideas.

I started to think about not wasting the testicles after doing a job for an Egyptian guy who suggested it. His wife/partner said that the men eat them because they believe that it makes them more 'active'. Never noticed a difference myself.

I like to hang meat before I freeze it nowadays. I don't have a chiller, and we have a pathetically small fridge.... but I do have a shed with a veranda roof on the shady side. I protect the meat from insects and dust with cotton sheets and pillowslips. I've sewn some sheets to form tubes. Dunno if it really makes a difference, but I will often hang a carcass from the aitch bone (pelvis) because I once read that hanging from the back legs can contribute to the meat being tough.

Here are a couple of pigs hanging in my 'chiller'...

That Egyptian bloke is probably still laughing and telling his mates about the day "this Kiwi bloke fell for the old 'eat Billy Goat Balls for improved libido' line". Aside from that an old fridge works a treat for aging and a top notch tip from someone clever in a prior thread was to use two 20ltr buckets one inside the other with holes drilled in the base of the inner one to let blood drain away from the meat. Re pigs, I have only had trouble when the weather is humid as well as warm. A drying wind that is not really cold gives a great set. I wonder if pork holds / retains moisture more so than other meats ?