DARK NIGHT SALAMI award winning original recipe (Dry Cured at Home) // Matt the Butcher

The Dark Night Salami is one of my all time favorite recipes and it's super easy to make. I use Hardcore Carnivore Black steak rub seasoning which has activated charcoal in it from coconut husk, so it creates this awesome aesthetic of stained glass. This salami is quite unique in appearance and very flavorful, guaranteed to be a party pleaser!
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RECIPE:
Pork shoulder 100% 2kg
HC Black seasoning 5% 100g
Pink salt #2 0.25% 5g
Dextrose 0.3% 6g
Bacteria BLC-007 0.022% .44g
Distilled Water 1.5% 34g
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ATTENTION:
If this is one of your first encounters with fermenting meats, I highly recommend thoroughly reading Good Manufacturing Practices fermented and dried meats linked below.

Good Manufacturing Practices for fermented and dried meats: https://meathaccp.wisc.edu/Model_Haccp_Plans/assets/GMP%20Dry%20Sausage.pdf

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Any commission made from the Amazon affiliate sales will go back into video content for this channel, thanks for your support.

Product Links Shown in Video:

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-Escali Primo P115C Kitchen Food Scale: https://amzn.to/3DkseyB

-The Sausage Maker Insta Cure Salt #2: https://amzn.to/46VauaE
Please read manufactures directions before using this product.

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I'm not an affiliate of the companies linked below, But I'm definitely an advocate!
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Craft Butchers Pantry:
-Salami casing: https://butcherspantry.com/product/
-Bacteria culture: https://butcherspantry.com/product/bactoferm-b-lc-007/
-Dextrose sugar: https://butcherspantry.com/product/dextrose/

PH meter: - Milwaukee MW102-FOOD PRO+ 2-in-1 pH and Temperature Meter for Food MW102- Food Pro with Spear Probe
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Видео DARK NIGHT SALAMI award winning original recipe (Dry Cured at Home) // Matt the Butcher канала Matt the Butcher