Hog Middle Prepping For 'Nduja

Discussion in 'Sausage' started by nepas, Jul 27, 2015.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Prepping the hog middles for up coming 'Nduja.

    Warning: If you have never processed any type of animal domestic or game, this may not be for you. You will need to clean the middles outside, invert them and scrape all the membrane from them. In other words scrape the $h#@ out of them. If your from the South you may know hog middles as chitterlings.

    Here i am rinsing all the packing salt from the middles, outer and inner. You will then need to use a bristle brush (like for dishes) and gently brush the outer membrane, Then invert the middle and do the same. YES IT WILL SMELL just like what your thinking. In the pics you will notice the color change of the middles. You will see all the membrane removed.
    (Take the membrane out and bury it) HA

    After you have removed as much as you can without damaging the middles, rinse, re invert, rinse again, invert and add 1/4 cup vinegar to the middles. Let stand in the vinegar swoosh em around some. Re invert and place in glass or plastic container. Add water to cover and again 1/4 cup vinegar, cover and place in fridge for 24-48 hours. After this time rinse inside and out with cold water before stuffing.

    You may need to tie (truss) the stuffed casings.



    Note the color change after membrane removal.



    BBL
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Are they stuffed yet?:biggrin:
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    I'm in !
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I thought they were cleaned when you buy them.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks like fun, a job best done out doors! I am interested in the process with Pork Middles, since the only version I have seen was in Beef Bung and aged for months...JJ
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    This might raise the BP of some Canadians , but I have to say I can't wait for some cold weather. Just for projects like 'nduja.
     
    Last edited: Jul 29, 2015
  8. Granny use to say you knew they were fresh if the still had corn in them. That is one of the few things I will not eat
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You are a wealth of knowledge..... Does the package say to clean before use ???? or is that something you have to know.... OR did your nose tell you to clean them....

    How did you figure that out.....
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Hi Dave

    I grew up on a farm and we did casing prep with hogs, beef. And yes your nose will tell you to get the $h!t out of em...lol
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Ah So...very good to know..... Got this thread saved in my sausage making folder....
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Getting closer, The crappy smell is just about gone. Next time i will treat more of the middles, re salt and vac seal for later.
     
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Sure lookin forward to the rest of the process Rick, thanks for sharing this ! Much appreciated !

    Justin.
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The hog middles are just bout non smelly. Tying off one end. Going with some different lengths.


     
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

     
  16. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Hog middles are clean smellin.

    Ground up the pork for the 'Ndjua. Tomorrow i will mix in the cure #2, LHP Dry and the seasoning and stuff in the middles.

    I hope this turns out good because this is a PITA sausage make.

    This is 5 lbs, ground butt and belly fat.

     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The middles been soaking in water/vinegar since i prepped them.
     
  18. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nepas, Has your meat/fat been emulsified?
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Ground 1x thru a fine plate. This recipe needs to be rather emuslified to be spreadable. I did mix 1.5lbs of lean ground pork ground 2x thru a med plate to this to give it some body.
     
  20. i have never ate nduja nor had i ever herd of it until i seen this... looks interesting
     

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