What's a good thin, dry sausage to make with goat meat?

I have some extra goat meat, would like to make a thin, cured, dried sausage. I was thinking of Kabanos, but my smoker isn't set up for hanging things in it, it's just a charcoal BBQ with a smoker box on the side.

What other traditional or non-traditional dried sausages do you know that could be adjusted to include goat meat? I'm looking for something relatively shelf stable. I have a curing chamber, but I would like to get this going before the weather turns hot and dry.

Feel free to toss sausage names out there even if you don't have a recipe.

PS. I'm making this for my friend so I cannot use pork (fat or otherwise) for religious reasons, but I do know how to convert the recipe to work with mutton or beef fat.

trampledbygeese
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6 Comments

usuba D.
usuba D. April 23, 2013
Understanding your curing chamber, I would then go with a landjeager look, flatten sausage . . . stuff the meat in a lamb casing (staying away from pork casing), lay out on a rack, ferment, smoke,heat treat & dry. Seasoning is up to you, though I would agree to go merguez style, since the goat meat will intensify its "goatiness" as it drys. You will need spice to off set or should I say stand up to the goat. It will dry quickly flattened out . . . one of the reasons landjeager has its shape.
 
HalfPint
HalfPint April 23, 2013
@trampledbygeese, am very envious of the curing chamber. I would recommend making Spanish chorizo or a merguez. I think the seasonings of both, though especially the merguez, would work with goat meat.
 
pierino
pierino April 23, 2013
Possibly lapchang, a Chinese style sausage. They use pork but possibly you could adapt it to goat.
 
usuba D.
usuba D. April 23, 2013
There is a real danger making dry cured sausages at home. During the fermentation phase, the temperature that sausages should ferment is also the perfect temp for unwanted pathogens to form. Since you are thinking of smoking, I would highly recommend heat treating the sausages to a minimum of 160 internal for your safety. Make sure you lose at least 30% by weight of the product from the original green weight of the meat only. Without equipment to measure the water activity (Aw) in the product it is the only indication that you may have reduced the Aw to a level of below 0.80, which should make it shelf stable. BUT, as I said, without proper testing, I would not keep it out at ambient temperature, but rather in the fridge.
 
trampledbygeese
trampledbygeese April 23, 2013
All very good points on safety.
I have a curing chamber that I can control temp and humidity. Keeping it at 10 degrees C and 80% decreasing to 70% humidity for some whole muscle curing (Bresaola, pastirma and a large goat ham which is still curing right now). It has good airflow and does whole muscle curing just fine. I'm very interested to make salami but since it's nearing summer (cost more to maintain my curing chamber, so I'll just shut it off when the hot weather arrives and the ham is finished) I would like to try my luck with a thinner dry or fermented sausage.
So, any thoughts on a thin cured sausage that would be a good move to sausages?
 
boulangere
boulangere April 23, 2013
Try getting in touch with Cathy Barrow:
mrswheelbarrow.com
 
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