I've been eating goats for many eons it seems, I gut and pull hide back in field to start cooling, haul em home hang over night, process next days. Mine are all killed within 40 miles of home so I never worry about spoi!ing them. Most gets turned into burger mixed with beef and jerky on the smoker, back straps and a bunch of steaks. Some does taste a tad of sage, but since I add spices its nothing to me. If you get one that feeds on ha, alfalfa on ranches they do taste better. When you skin it don't let any hide smell bother you, its not what it's going to taste like. I take a5 gal jug of fresh water and a soup can to wash the inside, helps to cool a tad.
