Goat and Oregano salami recipe

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.

• 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!