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To Make a Salami, Part 4, Second Try, Goat Panchetta

To Make a Salami, Part 4, Second Try, Goat Panchetta

Okay, here we go for reals. After my first attempt, Basque Cured and Air Dried Chorizo, I made air cured Goat Panchetta! Rad. So I got some goat riblets, a fancy way of saying the meat on the ribs on the side to the animal. They would be the sparerib meat on a pig or the short ribs on a cow. Anywho, they are about a foot by half foot square and maybe a finger thick. I was going to…

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