previously said, while pork is certainly the main, delicious, animal that is used in cured meats in Italy, pretty much everything else is too. What that "everything else" is is based on the region. In Piemonte, specifically the Canavese area, as well as in Valcamonica in Lombardia, goat is sometimes used in making of salame.
This is my 1st attempt at a goat salame.
In Italy goat salame is often mixed with some percentage of beef, to mellow out the gamey, goatey flavor. Personally I like strong flavors, so I went 100% goat for the meat portion.
I got some goat leg that was cut into bone in cubes. I removed the meat from the bones and cut it into strips and cubes that would fit into the grinder.
The meat is VERY lean, and a dark dark crimson red. It's really beautiful looking.
Fat has to be added to the goat meat, as it's just too lean alone. Pork fat is generally used for this. Here are the pork belly strips after being in the freezer.
Goat and pork ground through the new, super secret, Kitchenaid grinder plate. 3/8".
Keeping everything cold gives good separation between meat and fat. That's good.
The meat was mixed with the pulverized spice mixture and starter culture which was diluted in about 50g of distilled water about 15 minutes before use.
The paste was mixed for about 2 minutes in the KA mixer with the paddle, and then stuffed in beef middles. I tied them off in salamini...or little salami.
Next step: fermentation chamber.
This is after 48 hours at 70 deg. F in my closed fermentation box.
Just after they were put in there they were sprayed with a solution of M-EK4 mold. 1/2 teaspoon of the mold was diluted in about 1/2 cup of distilled water and allowed to sit a couple of hours.
Into the chamber for the next 20-30 days, or until they've lost about 30% of their weight, or they feel right.
The chamber is running at 55 deg. F and 75% RH.
I'll let you know how it turns out.