The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › GOAT › GOAT
JoelI am a complete newby to dry sausage, but we have made our own fresh sausage for years. We have used goat in them as well, and have found that if the goat was young, did not have the “taint” to the meat that comes from around 6 months old or more (if male) or from being penned with a mature buck, that the goat can be substituted for venison as the meat is very similar in its leanness. We usually soak the venison from large whitetail bucks (especially those taken who are deep in the rut) in vinegar and water (50/50) for 24 hours then in milk for 24 hours before use…no “gamey” flavor. Have never had to do it with the young goat as we were careful to keep them away fro mature bucks and never took them over 6 months if they were intact males. The 6 months can be stretched out to up to a year if they are banded or otherwise castrated when young.
Possibly not a lot of help, but maybe gives you an idea of where to start…