How can you remove the smell of goat meat from meat and how to slaughter it so that it doesn’t smell

How to soak meat?

Spread small pieces in mustard and leave for an hour. After this, rinse thoroughly. Soak in salt water (there should be a lot of salt), then rinse thoroughly. Soak in a weak, barely pink solution of potassium permanganate, then rinse in running water and leave in cold for 15 minutes.

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Causes of unpleasant odor

4 factors that cause off-putting meat aroma:

1. Sexual smell. The meat of uncastrated males or individuals whose castration surgery was performed shortly before slaughter has an unpleasant odor. To prevent goat meat from emitting an unpleasant odor, at least 2-3 weeks must pass from the moment of castration to slaughter.
2. Animals eating low-quality feed. If an animal ate moldy and decaying root vegetables long before reaching the cutting table, the meat develops a heavy odor and an unpleasant taste.
3. Treatment of pets with drugs with a pungent odor. Camphor and essential oils, carbolic acid, valerian root, chlorine preparations and caraway seeds, introduced into the animal’s body as injections shortly before slaughter, give dishes a specific smell.
4. Staying the carcass in a room saturated with foreign odors. In a matter of hours, the meat absorbs the aromas of caustic disinfectants and fresh paint.

Experienced breeders know all these subtleties; they slaughter animals for themselves that do not have a repulsive aroma.

Carcass cutting

Experience shows that it is impossible to cut up a goat carcass right away. You need to spend time skinning it. Skinning is an important process that requires care, especially if you plan to hand over the material for dressing.

First of all, the skin on the neck at the bottom wound is cut. This will allow the head to be separated from the rest of the carcass without further damage to the skin. Next, cuts are made around the limbs. They are usually located above the hock joint. After this, you need to make a neat long incision, stretching across the neck along the light line on the belly to the anus.

The tail area is also cut in a circle with a sharp blade. The skin is pulled off the carcass with both hands from top to bottom. This process cannot be completed without the help of a knife, as tendons can make skinning difficult. In some cases, the skin is cut along the spine, dividing it in half and removing it from both sides.

Before butchering the goat, you need to leave it to cool. During this time, you can start preserving the skin. If this is not done, then within a quarter of a day rotting will begin. The skin is cleaned of scraps of tendons, muscle tissue and fat. Sprinkle with plenty of rock salt and fold in half so that the wool is on top. After a few days, the salting is repeated. It is worth protecting the skin from the cold, otherwise there is a risk of freezing and subsequent damage.

Once the initial processing of the skin is completed and the carcass has cooled, it can be butchered. It is important to bandage the esophagus in advance to prevent gastric juice from spilling out. Through the hole in the chest and the ripped open belly, the organs of the digestive system are gradually removed. Particular care must be taken during the process of removing the gallbladder and bladder. Damage to them can permanently spoil the meat. The liver, lungs and heart are placed in a separate container, and organs that are unusable are buried in a deep hole.

The final stage is to clean the carcass from mucus and blood residues using a dry towel, as well as direct cutting. To make it easier to remove meat from the bones, the carcass is divided into two or four parts and the limbs are cut off.

How to cook goat meat dishes without a specific smell - recipes and tips

Some people believe that goat meat is very similar to lamb. However, this one is not entirely true. In terms of composition and dietary substances, it is closer to beef. If a dish made from meat such as goat meat is properly prepared, then there is no specific smell, which inexperienced cooks are so afraid of. After studying several recipes, any housewife can cook up a delicious soup, appetizer and main course.

Delicious shurpa and meat with rice

Shurpa or soup will not make you stand at the stove for a long time, but both adults and children will like the result. For this goat meat dish you need to take:

• goat meat (pulp) – 450 g;
• carrot – 1 piece;
• onion – 1 piece;
• potatoes - 3 pcs;
• tomato paste – 2 tbsp;
• oil, salt, spices.

Attention! Goat meat must come from a young animal. If the goat was old, the meat will be tough.

The recipe looks like this step by step:

1. Goat meat is filled with water. The broth is being cooked.
2. The finished meat is cut into pieces.
3. Vegetables are chopped.
   Shurpa
4. Heat the oil in a frying pan and fry the goat meat and vegetables in it.
5. After the ingredients are browned, add tomato paste.
6. The roast is sent into the broth. Potatoes are chopped there too.
7. All that remains is to add the greens and wait for the potatoes to be ready.

An incredibly tasty goat dish is obtained in combination with rice. In order to prepare it you will need:

• goat meat – 1 kg;
• oil – ½ tbsp;
• rice - 1 tbsp;
• onion – 1 piece;
• pepper, salt.

Attention! Be sure to add aromatic herbs and spices to goat meat dishes. This will muffle the specific smell.

The cooking process goes like this:

1. Goat meat is washed well and cleared of films.
2. The pieces are rubbed with salt and pepper. Fry until half cooked.
3. The onion is chopped and sautéed in a frying pan.
4. The washed rice is mixed with onions. Add the required amount of water and simmer.
5. When the goat meat is well browned, it is mixed with rice.

In order for the dish to acquire the proper aroma, chopped dill and mint leaves are added at the end.

Meat in bechamel sauce

There is nothing complicated about cooking goat meat. If you cook strictly according to the recipe, you will get a tender and tasty dish. A prerequisite is to use meat not from an old animal, but from a kid. To prepare you will need:

• goat meat – 0.5 kg;
• onion (preferably white variety) – 1 piece;
• cream – 500 ml;
• butter – 100 g;
• flour – 100 g;
• spices (necessarily nutmeg), salt.

Prepare the dish according to the following points:

1. The washed fillet is placed in a pan with water and boiled for half an hour.
2. Remove the goat meat from the broth and cut into medium-sized pieces.
3. Heat the butter in a deep frying pan. Add flour and brown.
4. Gradually add cream. At the same time, the mixture is stirred vigorously so that the flour does not seize and lumps do not form.
5. Add salt and spices.
6. The goat meat is poured into the sauce and stewed for several minutes.

Advice. To prevent the food from being too fatty, you can use milk instead of cream.

Spicy cutlets

Minced meat from an old or wild goat is suitable for making cutlets. To avoid an unpleasant odor, pieces of meat are first marinated in a mixture of vinegar, wine and spices.

Required ingredients:

• goat meat – 500 g;
• lard – 100 g;
• vinegar – 50 ml;
• dry wine – 100 ml;
• onion – 1 piece;
• garlic - a few cloves;
• dry loaf – 1/3 part;
• breadcrumbs;
• milk;
• salt, spices.

The goat meat is cut into pieces and poured with marinade. It is kept for 1 hour in the refrigerator. The marinated pieces and lard are twisted in a meat grinder. Onions and garlic are also added there. The loaf is soaked in milk, after which it is also chopped.

The resulting mass is thoroughly mixed. Use your hands to form cutlets of the desired size, roll them in crushed breadcrumbs and place them on a slightly warmed, greased baking sheet. Bake for 30 minutes in the oven.

Advice. The cutlets will turn out incredibly tasty if you cover the baking sheet with foil for the first 20 minutes.

Appetizing basturma

Goat basturma or dried meat coated with spices is considered a delicacy in some countries. To prepare this goat meat dish at home you will need the following products:

• lean goat tenderloin – 2 kg;
• alcohol – 100 ml;
• cognac – 50 ml;
• pepper mixture – 1 tbsp;
• sea ​​salt – 2 kg;
• cumin, coriander, chaman seeds - 1 tsp each;
• laurel leaves – 5 pcs;
• allspice peas – 5 pcs.

The delicacy is prepared in the following steps:

1. The tenderloin is cut into several even, long pieces.
2. The pieces are doused with alcohol. Vigorously rub the liquid into the pulp.
3. Select a suitable container, preferably enamel or glass.
4. Cover the bottom with a layer of salt.
5. Lay out the meat and sprinkle the remaining salt on top.

Goat meat is placed in the refrigerator for 4 days or more. To ensure even salt soaking, turn over daily. After the specified time has passed, remove the salt from the tenderloin with a kitchen knife and soak the meat in water for about 2 hours. Take it out, wrap it in several layers of gauze and place it under pressure in the refrigerator for 4 days. Meanwhile, prepare the spices for coating:

1. Add peppercorns and bay leaves to 400 ml of boiling water. Leave for 1 hour. Remove leaves and peas.
2. Everything else is ground in a mortar.
3. The resulting powder is poured into the broth, stirred, cognac is added and placed in the refrigerator for a day.

Coat the meat with a thick layer, wrap it in gauze and hang it to dry for 10 days in a ventilated place.

Goat meat dishes are tasty and nutritious. When cooked correctly, the meat literally melts in your mouth, and there is no unpleasant odor.

How to cook goat meat: video

Source: https://sad24.ru/konservaciya/zagotovki/blyuda-iz-kozlyatiny.html

What to do with goatskin?

You can keep the goat skin for your own dressing, or you can sell it. But in any case, freshly removed skin is not a finished product. If the skin is not preserved immediately after slaughter, then after 6 hours the product will begin to rot. It is best to work on the skin while the skinned carcass is cooling.

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From the cooled skin, you need to cut off all the slightest remnants of fat and muscle tissue and wipe its inside with a dry cloth. Then place the skin on a previously prepared clean surface (table, floor, wherever it is convenient). Cover the place where it will lie with a thick layer of regular table salt. Let the skin absorb the salt, and then fold it in half, sprinkling it with salt again.

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In this form, the skin is stored for a week. The readiness of the product will be indicated by a bronze tint of its inner surface. Just do not leave the salted skin near heating devices, light sources or in direct sunlight. If the skin dries out, then there will be no talk of any dressing. It is better to let the skin preserve in a cool room with a normal level of air humidity.

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Slaughtering and skinning livestock requires not so much skill as moral readiness. If you are new to this business, then invite an experienced person for the first time and carefully observe every movement. Be confident that you can slaughter the animal. Even if the first time does not go smoothly, over time this procedure will take no more than a couple of hours.

• Author: Maria Sukhorukikh
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Delicious goat meat dishes: cooking features, recipes

Goat meat, tasty and incredibly nutritious, is not such a frequent guest on our tables. It is usually prepared in families that breed these animals. Or in those houses whose owner is a hunter. As a rule, goat meat can only be purchased at the market, and even then not always.

As for stores, it does not appear on the shelves of ordinary supermarkets at all. Most likely, it is precisely because of the inaccessibility of our housewives that their goat meat dishes are not popular.

In addition, there is an opinion that this meat has a specific smell and turns out tough, no matter how it is cooked. It is worth noting that all these are nothing more than myths.

If you follow the algorithm of actions that recipes offer for preparing any goat meat dish, and also approach the choice of meat wisely, then the result can be an exquisite dish with a great taste. Moreover, it is also extremely useful.

So, how to cook goat meat?

Pilaf

What else can be made from goat meat? What interesting recipes are there? Goat meat makes simply excellent pilaf. It is believed that this meat is very similar to lamb, which, as a rule, is the main ingredient of this famous oriental dish.

Therefore, when preparing goat meat dishes, you should never lose sight of this point. And if you have your own recipe for pilaf, which you consider very successful, then if you have goat meat in the house, you can safely put it in this dish instead of lamb. We, for our part, will offer you our option.

Moreover, such pilaf can be cooked equally successfully both on the stove and in a slow cooker.

Cutlets

Do not think that goat dishes are prepared only using whole meat. You can also make excellent minced meat from it. Which, by the way, is ideal for those who have a whole goat carcass at their disposal.

The best meat can be left for preparing gourmet dishes, and minced meat can be made from all kinds of trimmings and not very appetizing pieces.

It is only advisable to add a little lard or fat to it so that the prepared dishes are juicier.

How to make cutlets from such minced meat? Yes, in principle, almost exactly the same as from any other. Only many experienced housewives recommend adding a loaf soaked in milk. And in everything else - everything is traditional. In addition to the loaf, add onion or garlic, spices, and egg to the minced meat. Form cutlets and fry for at least five minutes on each side.

Shashlik

When talking about what kinds of goat meat dishes there are, one cannot ignore shish kebab. Properly prepared, it will surprise even an experienced gourmet with its taste.

So what needs to be done. First of all, the meat, cut into pieces of the required size and cleared of various films and veins (we give the recipe for two kilograms), is soaked for three hours in salt water. After this, the liquid is drained. The meat is dried and sent to a large container, covered with onion cut into rings (five pieces).

And then it is poured with four liters of water, to which are added two tablespoons of grape vinegar (you need to take 9 percent), three bay leaves, a dozen black peppercorns and salt. The last ingredient, as well as your favorite seasonings, are added arbitrarily, to taste. Marinate for about 12 hours, while keeping the container in a cool place.

Well, then you can go on a picnic and fry such kebab in the traditional way.

A few words about wild meat and marinating

We have already mentioned that when preparing dishes from wild goat meat, it is advisable to marinate this main ingredient. And if you carry out this procedure correctly, you can grill it in fairly large pieces without worrying that the meat will be tough and give off a bad smell.

On the contrary, by preparing it in this way, you can only surprise the guests during the party, boasting at the same time of your culinary abilities and hunting skills.

As for the marinade recipe, the most popular is the following: you need to take half a liter of dry white wine and add wine or grape vinegar to it. According to your own taste.

Add a pinch or two of salt, the same amount of a mixture of black and red pepper, a few bay leaves, two or three cloves of very finely chopped garlic. Heat a little over the fire, and then pour the marinade over the meat. Exposure time is at least 24 hours.

And finally, we will present you an interesting recipe for a wild goat dish.

Goat meat in coconut milk

Pour one and a half kilograms of meat with marinade prepared according to the recipe presented above. Leave for a day. Then transfer to a saucepan, add pre-finely chopped tomatoes, bell peppers, and onions.

Pour in three tablespoons of olive oil, add water to just cover the meat, and simmer until soft. When the goat meat is ready, add two glasses of coconut milk to the pan and keep on the fire for another ten minutes.

If there is a hunter in your family, and he brought home a goat as a trophy, be sure to try cooking its meat this way. You will not regret!

Source: https://FB.ru/article/257631/vkusnyie-blyuda-iz-kozlyatinyi-osobennosti-prigotovleniya-retseptyi

Step by step process

The animal is fixed in a position lying on its side or kneeling. It is more convenient to cut a small goat by simply holding it between your knees. With one hand (the left hand, if the knife is held in the right hand), the slaughterer lifts the goat’s head up, opening the throat. The second quickly and forcefully cuts the throat from left to right.

Slaughtering a large goat will require an assistant. The animal is laid on its side and all four legs are tied together. The assistant, holding the ropes, sits on the croup, preventing the cattle from moving. The slaughterer sits on the goat's shoulder or presses it with his knee and, holding the head with his hand, makes a cut in the throat.

The animal's agony continues for several seconds while blood flows out of the cut. It can be collected in a stand and used for culinary purposes.

As soon as the blood has stopped pulsating from the throat, the goat carcass is hung by the hind legs on a prepared crossbar. To do this, incisions are made in the rear legs of the animal in the area of ​​the carpal joint - between the tendon and the bone. The sharp ends of the crossbar are inserted into these cuts. The carcass should hang head down without touching the floor.

Slaughter technology

Goats are animals that can feel a sense of affection towards humans. They feel the slightest changes in the psychological background, so it is quite difficult to slaughter a goat without giving themselves away. If the farm is small, then it is worth inviting a stranger to kill the livestock. Targeted breeding of meat breeds does not accept this approach and requires the personal participation of the farmer. However, skills do not appear on their own, and the first few times it is worth enlisting the help of a professional who will show you how to cut a goat without making serious mistakes.

Killing an animal can be carried out in one of three ways:

1. Having saddled the cattle, its head is fixed between the knees, lifting it by the horns or lower jaw. When the throat area is exposed, the main blood vessels are cut with a precise movement.
2. Tie the goat's hind hooves and hang it upside down. In this position, puncture or cut the artery, placing a container for blood in advance.
3. Pre-stun with the butt of an ax or a hammer. If you use more force than necessary, the animal dies instantly. This method is humane, but complicates the bleeding process.

In some cases, the goat is chopped with an ax, which is a cruel act that causes suffering to the animal.

At what age can a goat be slaughtered?

Young animals intended for slaughter for meat are raised for several months. Most goats give birth to their offspring in early spring; by the time they go out to pasture, the young goats are actively eating grass. With the arrival of the first frost, when the cheap growing period (on pasture) comes to an end, slaughter begins.

In large dairy and meat goat breeds (Nubian, Czech, Boer), as well as their crosses, the kid is slaughtered at the age of 4–6 months. Ordinary small village varieties grow longer. The time to kill young animals for meat comes at the age of 8–10 months.