Black Silami

Black Silami
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Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit.
90 day cured pancetta.. I’m pleased what are your thoughts?
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this porchetta de testa came out fantastic
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Do I need to throw away a Salami when I've cut into it?
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Ok. So I thought it would be fun to post the process of how we made this show stopping, eye popping, delicious, gourmet salami. I can guarantee you that it you make this for your next charcuterie board everyone will be talking about it...
For this beauty we used squid ink and the end result was extraordinary!! The seasonings used accented the subtle flavors of the squid ink and at the end of the day this squid ink salami was a huge hit and very easy to make.
If you want the recipe you can get a printable version with adjustable quantities here: http://twoguysandacooler.com/black-salami/
If you want to see the process come to life, I made a video showing the whole thing. You can see it here: https://youtu.be/IXyLdAwcBog
Enjoy. I hope you get to make it. If you have any questions be sure to let me know...
If you just want to dye a salami black then sure, but why not design a product around what you are using to dye it with and let the flavours come through? Like my espresso salami , or cuttlefish ink salami , or fir ash salami . Let the flavours from your colouring agent shine as part of the product l, or in the case of the ink it’s the silky mouthfeel more than flavour alone.
I have ideas for a black olive one and a black garlic one as well. I like black products apparently, I keep gravitating to them time and time again lol
Exactly. I just wanted a black and white salami with the delicious savory notes from the ink to pair perfectly with the garlic. Nothing too pretentious :) It's simple and beautiful at the same time. Your espresso salami looks very interesting. Seems like you had binding issues with the other two but it may be the the angle of the shot. Hard to tell without actually being there. Do you think the pH of the ash caused you problems?
Black Garlic is an interesting medium. Works great in salami but can be very overpowering.
For this beauty we used squid ink and the end result was extraordinary!!
OP literally said they used squid ink as the colorant.
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I honestly thought this was a black and white photo.
That's why they call him Black Salami

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