A favorite of most diners and cooks is the beef and dill salami. The combination originally inspired from a japanese dumbling, then transformed into a beef carpaccio with dill and shaved frozen feta, then came the salami. The first one i did was a genoa style salami, which basically meant a lot of ground pork back fat to keep a creamy consistency. The first one i made i really didn't like it, yet everyone else loved it. I used dill seed as well as fresh and a lot of ground fat. i found the dill seed to be off putting and felt there was just too much fat in there which made it a bitch to slice nicely. It just didn't hold together enough for my liking but since everyone loved it and a lot of people thought it would go well with a nice glass of red i decided to give it another try but omit the dill seed and lessen the ground fat content. It still isn't a huge favorite of mine but the customers seem to like it and the customers always right....right?
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1 month ago