Have you been goat hunting for the national competition? Try this recipe!
3 September 2023
By Dariush Lolaiy, Head Chef of Cazador
- 1 kg goat meat
- 150g fresh shelled walnuts
- 330 g pork backfat
- 18 g flakey salt
- 2 g curing salt no. 2 (sodium nitrate)
- 1 g grated nutmeg
- 31 ml distilled water
- 1.5 g freshly ground black pepper
- Natural casings
Use a medium die hole to mince the goat meat and the backfat together, then repeat for a finer mince. Add all the other ingredients to the water and mix well. Mix the water and other ingredients into the minced meat and fat. Use gloves to hand-mix the ingredients until the mixture becomes a little more sticky.
The surface of the mix will start to look glossy as the proteins develop to bind the meat. Once it is sticky enough to form a big ball it is ready to fill the casings. Fill the casing being careful not to allow air into the casing.
Hang the salami in a fridge with good airflow until it has lost approximately 45% of its weight. Time varies depending on the environment and casing size but this could take between 4-8 weeks.
Store chilled and enjoy sliced thinly in a sandwich or on a charcuterie board with