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!
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Cooking tools:
- Meat grinder
- Sausage stuffer
- Curing chamber
- Kitchen scale
- Refrigerator
- Freezer
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Hygrometer
- Instant-read thermometer
- Colander
Ingredients
- 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 1/2 g cure #2
- 4 g pepper
- 10 g dextrose
- 3 g Sumac
- 5 g dried oregano
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