Goat meat is generally mild-flavored, tender and fairly comparable to lamb, while older goats produce tougher and stronger tasting meat. Both, however, work perfectly in salami!

I’ve ordered goat through https://www.wildmeat.co.uk/products/diced-goat and was really pleased with the results.

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  • 600 g Goat leg, diced
  • 100 g Pork shoulder, diced
  • 300 g Pork fat, diced
  • 30 g salt
  • 5 g Bactoferm TPX starter culture
  • 15 ml distilled water
  • 2 meters of beef middles
  • 2.5 g cure #2
  • 4 g pepper
  • 10 g dextrose
  • 3 g Sumac
  • 5 g dried oregano


  • Soak the casings for at least an hour and run some water through to clean thoroughly  
  • Add the starter culture to the distilled water at room temperature and leave for 30 mins  
  • Chill your grinder in the fridge, along with the diced meat.
  • Put the fat in the freezer.  
  • Assemble your grinder, and when the fat is frozen, roughly dice it and put through a course grind along with the diced meat  
  • Add all of the ingredients above, along with the starter culture in the distilled water, to the ground meat and fat. Mix thoroughly  
  • Add to stuffer and churn out a number of 8 inch lengths  
  • To start the fermentation, add to your drying chamber at 95RH and 23c for 48 hours  
  • Then switch to 75RH at 12c for the rest of the process, until the sausage has lost 35% of its weight. This should take around 30 days!

How to eat it?


October 11, 2023
 in the 
Home curing


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