Smoking meat is a cooking tradition that has been in existence for the longest time. Even long before civilization, people were still eating meat although many recipes did not exist on the same. However, roasting was there. It is one of the best goat meat preparation methods but all in all, it is quite an easy procedure to follow through. It is quite famous in South America. It all depends on the part you want to smoke. It could be either the shoulder, the leg, or the whole goat. A whole goat takes a whopping 8 to 10 hours to roast. However, the end result is worth the wait.
- Five fresh long chiles.
- Two fresh Thai bird chiles.
- Three inches fresh ginger. Should be chopped and peeled.
- One bunch of flat-leaf parsley.
- Two tablespoons of sea salt.
- One quarter cup of olive oil or perhaps any other affordable vegetable oil.
- A full goat, or part of it, for instance, one goat shoulder with the bone in.
A day before you smoke the goat meat, use a pestle and mortar to pound the chilies, ginger, garlic, and parsley with salt until it forms a coarse paste. Pound each ingredient thoroughly to ensure they are all mixed up. Add the oil and pound again until a smooth paste is formed.
Smear the goat meat with the chili paste and refrigerate for about twenty four hours while covered.
On the second day, preheat the smoker to a temperature of about 200 degrees Celsius. Smoker heat can be quite difficult to control so the temperatures should be kept at a minimum. After preheating the smoker, place the goat meat on it. Let it stay for about three hours. Always remember to keep a watchful eye on the fire. After about three to four hours, you can turn the goat meat. Give it an additional three to four hours to soften up well. Turn off the smoker and place the goat meat on a platter. Serve it while hot.