The special wild goat is a kind of wild special sheep produced by the natural male wild sheep and the excellent Nanjiang yellow sheep ewes. The species is docile and genetically stable. It is marked by a straight black stripe on the baby's body and then the stripe gradually turns brown or dark black. This lamb is rich in fat, nutrient-rich, unique flavor, and its fat linoleic acid content is 10 times that of domestic sheep. Wild goat products are one of the export products of Southeast Hubei. The following describes its processing technology for readers to learn from. 1. Production of wild goat ham (1) Selection and reorganization of the special hind legs of thin goats with leg masses of 2kg to 3kg, scrape the hair, and trim the entire leg into bamboo leaves, which will be in the middle of the phalanges. The skin is cut into a half moon shape to remove greasy and clear blood from blood vessels. (2) The total amount of salt used for salting is 10%-13% of the quality of the leg of the lamb, and the salt is weighed out according to the ratio and added 6 times: 1st day of salting, salt 15%; salt 2nd day 45%; 15% salt on the 7th day; 15% salt on the 13th day; 5% on the 20th day; 5% on the 27th day. Every time you add salt, you should wipe out the salt and sprinkle with new salt. You can't use salt on your legs. (3) After drying and salting for 27 days - 30 days, remove the leg of sheep and wash it in the sun. Place the leg of the lamb in clean water. Put the leg down and the skin of the leg is not exposed. Soak for 15 hours or so. After washing, change the water and dip for 3 hours. , and then use a brush to wash off the oil on the ham and hang it in the sun. The duration of the legs is 5 days to 6 days in winter and 4 days to 5 days in spring. During the drying, the rods were rebuilt and the claws were bent to 45 degrees. (4) Fermentation Put the leg of lamb on a shelf 2m away from the ground. When the climate is humid, hang it in a well-ventilated place. When the climate is dry, hang it in a cool place so that the surface of the meat gradually emits green, white, black and yellow mold. (5) Refurbish the wild goat ham before and after the Ching Ming Festival to form a bamboo leaf shape, and then continue to rack and ferment until it reaches the mid-level. 2. Preparation of Wild Goat Sausage (1) Ingredients Wild Goat meat is 17.5kg, white peony 7.5kg, salt 750g, sugar 620g, koji 250g, soybean oil 500g, nitrate 25g. (2) Preparation of casings The sheep's intestine is first rubbed with white wine to wash the odor, and then soaked in white water for 1 hour. The mucosa, serosa, and muscle layers are scraped off with a spatula or a bamboo strip, leaving only the submucosa. (3) Pickling will be cut along the meat of wild goats, cut the bone fragments, hamstrings, blood clots, cut into small pieces of 1cm square, fat cut into small pieces of 3mm-5mm square, add ingredients, and add 2kg of salt water, fully stirred and sticky, standing and pickling for 2h-4h. (4) The enema enemas one end of the casing, and the other end covers the wide-mouth funnel. The meat is poured into the casing and the air is squeezed by hand (a needle cannot be used to knock out the exhaust). After filling, use a hemp rope to play one section every 12cm, and 16 sections are linked. (5) Baking Wash the greasy surface of the casing with warm water at 50 degrees Celsius, then hang it on a bamboo basket and let it dry. During the drying process, the sausages should be sorted to make them uniform in thickness. After 3 days baking, in the first few hours, the temperature should not exceed 25 degrees Celsius, so as to avoid wet outside, appear "candy heart", replace the ham in every 12h place, so that it heat evenly. After the sausages are released, they are naturally cooled and placed in ventilated areas. Wet intestines can also be placed in strong sunlight for 2 days - 3 days, then put it in a ventilated place to hang dry, after 20 days when the old red meat Serve. 3. The cured bacon of wild goats bacon is suitable for family production. The scale can be varied, both as a commodity and as a home-use food. (1) Raw material selection 25 kg of wild goat ribs, 8.5 kg of white sugar, 350 g of Liquor, 1.5 kg of soy sauce, 150 g of salt, and 32 g of nitrate. (2) Clean out the ribs, trim the meat, cut into thin strips with a mass of about 270g and a length of 40cm, cut a small hole at the end, and attach the twine for hanging. (3) Pickle rinse with water to wash the meat, clean the oily surface. Prepare white sugar, koji, soy sauce, salt, salt and other accessories into marinade and put it into the jar. Put the rib stock into marinade and marinate for 6h-8h. (4) After the marinated meat is marinated for 6h-8h, it can be hung and hung on bamboo rafts, dried and marinated in the oven and baked in the oven. A wooden frame was set in the drying room, and the bamboo poles with meat strips were placed on the wooden racks in turn and placed under the wooden racks in the brazier. After baking for 3 hours, the position of the bamboo poles was changed so that the meat embryos were evenly heated. After 24 hours, they were poured one time and baked for 3 days. Marinated lamb meat should be hung in a ventilated and dry room for storage. The rainy weather makes it easier for the bacon to get wet and should be exposed to it in time, otherwise it will seriously affect the quality and flavor of the bacon.