Cured Goat Leg with Tarragon and Juniper

I've made cured goat before (post 1, post 2) with both success and failure, but have always split the leg and/or shoulder into two pieces.  This time I decided to evolve the spicing a bit and incorporate tarragon and freshly foraged juniper.  Kate and Butter went out a few days before and came back with quite the bounty of juniper berries that looked and smelled fantastic.  The goat, as always, was from Leistikow Farms and was beautiful.  It's still in the fridge curing but I'm hopeful for how this will turn out and think I can redeem myself from the previous goat leg failure.

  • Goat Leg - 1361 g
  • Juniper Berries - 14
  • Salt - 55 g
  • Instacure 2 - 4 g
  • Fennel Seed - 6 g
  • Black Pepper - 10 g
  • Red Pepper - 2 g
  • Cinnamon - 1 g
  • Fresh Tarragon - 5 g
  • Garlic Powder - 1 g