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Easy to make fennel and garlic goat salami. This salami we are using special banquet bags to assist with the ageing process. Once stuffed they can hang in a normal fridge to age. Once they have lost 35% of their weight, normally around 4 weeks, they are ready.
The key is to ensure your meat and fat is kept ice cold and your equipment is super clean.
Ingredients
- 2kg Goat meat
- 600G pork fat
- 6.5g Cure #2
- 13g Dextrose
- 71.5g Kosher Salt
- 20g roasted fennel seeds
- 30g black pepper, cracked
- 10g garlic granules
- 10g nutmeg
- 125ml red wine
- 5g Bactoferm T-SPX
Method
1. Mince Goat and fat through a 8-12mm plate. For best results ensure your meat and fat is cold, nearly frozen. This will ensure the fat does not smear when being minced.
2. Mix the T-SPX starter culture in 30ml distilled tepid water and let sit for 15 minutes.
3. While this is sitting, mix the dry ingredients with your minced meat.
4. Pour in the starter culture and wine, making sure your meat mix is still very cold.
5. Mix the mince and ingredients thoroughly. The mix should be very tacky/sticky. Normally this will take around 5 – 10 min. Store mix in the freezer until you’re ready to fill the casings.
6. Cut your banquet bags to the size you want your salami and tie off one end.
7. Using a sausage filler, fill your casings, making sure no air gets trapped inside the casings while filling. Tie off the remaining end of your casing.
8. Once stuffed, it’s time to hang the links inside an enclosed space to ferment
9. Ferment for 48-72 hours.
10. After fermentation, hang your sausages in your fridge. For best results ensure there is no other food in the fridge you are using. Otherwise it can take on the smell and taste of the other things stored in your fridge.
11. Vac seal and keep in the freezer for long-term storage.
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https://carnivorecollective.com.au/ref/Hunting+and+The+Outdoors
Code: hunt5
