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?
1 comment:
Thank you for the recipes. I've been playing with charcuterie for several years now, my wife gave me the book by Ruhlman and Polcyn.
I'm always looking for new ideas.
That beef and dill does look good, perhaps for my charcuterie tray for Thanksgiving down here.
You mention horse and you are going to have PETA in hysterics, that is almost as bad as eating Bambi or Thumper.
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