Meat Club Charcuterie

I have a great source for local goats that is a lot less expensive than Rosotti Ranch. I'll be getting one or more in the next couple weeks if anyone wants some...

Peter,
I would definitely be interested in some goat and I know that Jim is also interested in a small amount and another friend who might be interested in a small amount (like a quarter of small-med goat each). I'm interested in a little more, 1/2 a goat.

May I ask what you're doing with your goats? I was going to braise some, make ragu, and little appetizer-y nibbles. Greek-ish.

He ferments them.....OF COURSE!

I usually toss them on the bbq whole or half.

Erika, should I count on you for 1/2 goat?

Peter,
Yes, 1/2 goat.

Thanks, Peter.

i am currently working on some cured goat leg called Mocetta which I found on this website
http://www.honest-food.net/blog1/cured-meat-recipes/mocetta-or-goat-prosciutto/
I cured for about 14 days, a little less then the recipe calls for because I noticed that not much more liquid was coming out. It is currently drying at about 55 degrees and 75-80% RH. Starting weight 3 lb 14.4 oz. I will let you know how it turns out

Hi David,

Did you skin the leg, or scald the hair off?

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follow up on prep...the recipe did not say to remove the skin or not. I decided to because the skin seemed pretty tough and resistant and I thought that if i left it one it would not allow the cure to penetrate. so i put it in the freezer for an hour and was able skin it rather easy with a couple cuts and a pair of pliers. I also have a local goat connection if anyone wants some. I would be happy to help break one down