Due to its low fat content, goat meat is classified as dietary. The only problem is the repulsive aroma that appears during the cooking process. Let's figure out how to remove the unpleasant odor of goat meat from meat, which affects its occurrence. Let's look at how a novice breeder can slaughter an animal so that the specific smell of the carcass does not scare off buyers.
Causes of unpleasant odor
4 factors that cause off-putting meat aroma:
- 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.
- 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.
- 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.
- 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.
How to remove the smell from meat
Proven culinary secrets that will help eliminate unpleasant odors:
- Soak the goat meat in white wine, it will become saturated with aroma and acquire a subtle taste. After an hour you can start cooking.
- The mustard marinade will saturate the meat and make it softer. 1 hour after soaking, it is washed under running clean water.
- Soaking in vinegar. Pour water into a deep container and add a few tablespoons of the product. Goat meat is soaked in the solution for 1-1.5 hours, then washed under running water.
- Lemon juice will not only remove the off-putting odor. Under its influence, the fibers will become softer. The goat meat soaked in juice is set aside for 1 hour, after which it is washed with water.
- Soaking in a salty solution with the addition of charcoal gives the dish a campfire flavor.
- Garlic and onion dressing. Chop the vegetables coarsely, add a large amount of herbs.After 1-1.5 hours, the smell of goat meat will completely disappear.
- Soak the pulp for 1 hour in a weak solution of potassium permanganate. After the time has passed, remove the carcass, rinse, and transfer to a container with clean water for another 15-20 minutes.
- Soak the goat meat in red wine with spices for an hour. After the specified time, the meat is washed in salted water and cooking begins.
The surest way, after which you won’t have to resort to masking the unpleasant odor, is to slaughter the male and butcher him flawlessly.
How to slaughter a goat so the meat doesn't smell
The carcasses of dairy goats and young animals do not have a repulsive aroma after slaughter, which cannot be said about an adult goat. Its natural amber can turn quality meat into an unusable mass of muscle and bone.
Another important feature is that there are glands on the skin of a goat that produce a fragrant aroma. When removing it, make sure that the hairy part does not touch the meat, otherwise it will be hopelessly spoiled. The knife and hands are thoroughly washed again with soap.
