We sold my dad's farm to some folks from Chicago. I shouldn't say that these Chicago people were different, but they were. They had never farmed before. This was to be an adventure. Yeah right, adventure! It was hilarious watching those city dudes adjust to country living. They stood out on a goat farm in a county that didn't do goats. We couldn't give them any advice on how to raise goats. We recognized a picture of a goat when we saw one. That was about it. Fortunately, for the goats, their enterprise thrived.

I remember Myra inviting our family in for a dinner of goat meat. (Sheep is mutton. What is goat meat called?) Anyway, we were eager to attend. Myra had received a wedding present of water-less club aluminum cookware. She took the water-less feature literally. They had killed and dressed out a young kid goat. The meat should have been tender, but it wasn't. She put a roast in her "water-less" roaster and baked it several hours. The results were awful. Water-less doesn't mean not using any seasoning. To make matters worse, Myra sat "in-my-face" so to speak, and continuously asked, "Do you like it? How does it taste?" It was gosh-awful. Have you ever had to eat something with the cook asking, "Do you like it? How does it taste?" and you're gagging, trying to mix a little into the mashed potatoes to get it down? If you have, you have my sympathy. That was me. I have since learned that goat meat can be delicious.

In those days homemade salami made with Morton's Quick Salt was all the rage. Myra gave me some goat meat to take home. This is what I did with it.

GOAT SALAMI
5 lbs ground goat or 75 % ground beef
5 rounded teaspoons Morton Quick Salt
2 1/2 teaspoons garlic salt
2 1/2 teaspoons mustard seed
2 1/2 teaspoons coarsely ground black pepper
1 teaspoon liquid smoke
1 teaspoon celery salt
1 teaspoon red pepper flakes

So, you don't have any goat meat. Use ground beef instead. Place meat in large pan. Add remaining ingredients. Mix very, very well. Cover and refrigerate. For the next three days, take out each day, mix well and refrigerate again. On the fourth day, make into two rolls. Place on a broiler pan in the center of the oven. Bake at 200 F., for 6 to 8 hours. turning rolls over every 2 hours. Cool. Wrap in foil. Refrigerate or freeze.

Note: If you use don't use goat meat, add 1 pound bulk pork sausage to the ground beef. Goat meat is very lean. I have a recipe for blood sausage, too, but there is no way, no way, I could ever eat that, even if my ma-maw thought it was tasty!