Friday, July 24, 2009


yields 8-10 servings

1 (6-8 lb) goat shoulder
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic salt
6 slices of bacon

Trim fat from shoulder or ham. Rub salt, pepper and garlic salt into surface of meat. Wrap bacon slices around meat. Place on large aluminum foil rectangle and wrap to form tight package. Chill unfrozen meat overnight in refrigerator; store frozen meat in refrigerator for 24 hours. Cook on gas grill over low heat for 2 ½ hours.

bacon recipe courtesy of: Ruble C. Conatser, Jr., Mountain Goat Ranch,

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