Chevon Salami
2 lbs Ground Chevon
1 tsp salt
1/2 tsp bustard seed
2 tbsp Morton’s Tender quick salt
1 cup cold water
1 tsp garlic salt
3/4 tsp peppercorns
1/8 tsp ground red pepper
Mix well. Divide into 2 parts. Shape into 2 long loves. Wrap in foil and refrigerate for 24 hours.
Boil in water 1 hour. Drain and, when cooled, wrap in saran wrap and refrigerate 24 hours to cure. Then it is ready to eat.
Caprine Culinary
Cured Goat Meat
Chevon Summer Sausage
5 lbs ground chevon
2-1/2 tbsp Morton’s tender quick salt
2 tsp red ground pepper
2-1/2 tsp whole mustard seed
2-1/2 tsp garlic salt
1/2 tsp garlic powder
2 tsp liquid smoke
Mix ingredients together thoroughly. Form into rolls. Let stand in refrigerator overnight.Bake at 150 degrees F for 10 hours. Wrap extra rolls in foil and freeze.