Goat Butchering, Processing, Cooking

  • November 25, 2012 · 9:00 AM
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Goat from pen to processing. Can participate in all phases or watch or help. Also, can just help with skinning and/or cutting/packaging of meat and not see slaughter. For those not interested in seeing the "slaughter" part, Debbie will conduct a short ranch tour. We will also have slow cooked goat available to snack on for those who would like to try it.

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  • Ron S.

    During the meetup yesterday, there was quite a bit of interest in learning how to butcher birds...although we do not do this we are more than willing to open our facility to people that would like to butcher their birds as part of a meetup. Just let me know and we can set something up!

    November 26, 2012

  • Ron S.

    Thanks to everybody for supporting this meetup! I put it on several different meetups because I was thinking that there wouldn't be that much interest and that there would only be a few people...I guess I was wrong!! We had about 30 people here and more interest than I anticipated. I hope everyone enjoyed the day. I will organize another when we have a spot in our freezer for some lamb.

    For those curious, we weighed the meat at the end and wound up with right at 50 lbs. of meat!

    November 26, 2012

  • Debbie S.

    Here is the Jack Daniels Marinade Recipe - goat that we served here:

    1/4c. Jack Daniels Whiskey
    1/4c. molasses (or brown sugar or maple syrup)
    1/4c. apple cider vinegar
    1 tbsp. lemon juice
    1tbsp. worcestershire sauce
    1 tbsp. soy sauce (suggest tamari)
    Ground Black Pepper to taste

    All the ingredients can be adjusted to your taste and if you want spicy add hot pepper to the mix. If you like sweeter add more molasses or you can substitute alternate sweeteners. For more or less "tangy" adjust the lemon juice and vinegar amounts.

    Marinade for 24 hours or more in frig and then slow cook overnight on low with the marinade.

    November 26, 2012

  • Roger B.

    Excellent class. I would recommend anyone who has never seen pen to package attend in the future. Very clinical and strait forward.

    November 25, 2012

  • Damian

    Very educational. Thank you Ron and Debbie for your hospitality and sharing with us a new skill we will have to definitely work on some day.

    November 25, 2012

  • Jerod

    I'm not going to be able to make it, thanks for hosting the event though!

    November 21, 2012

  • Roy J. R.

    Sorry unable to attend new date. Will be in church. Look forward to future events.

    November 17, 2012

  • Ron Skinner changed the date and time from Saturday, November 17, 2012 at 9:00 AM to Sunday, November 25, 2012 at 9:00 AM

    November 17, 2012

  • Ron S.

    Postponed due to rain. It has already started to rain here and supposed to increase as the day goes on. Since this is an all outdoor event, we are at mother nature's mercy. I am setting the date for next Sunday after Thanksgiving.

    November 17, 2012

  • Ron S.

    I see that there is a chance of rain for Saturday morning...this is not a "rain or shine" event, so I will post by 7:00 Saturday morning IF IT IS CANCELLED ONLY due to weather. Hope to see you all there!

    November 15, 2012

    • Damian

      The Back to Basics thread kind of sounds like your rescheduling this event... Is tomorrow cancelled?

      November 16, 2012

  • Damian

    Is there anything we need/should bring?

    November 15, 2012

    • Ron S.

      If you would like to participate and are more comfortable with your own knife, bring that. I will also go over knives and knife sharpening a little at the beginning...VERY important part of butchering and processing any animals.

      November 16, 2012

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