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Hog Middle Prepping For 'Nduja - Page 2

post #21 of 26
Thread Starter 

This best be worth it because it was more than a PITA, It was a Major PITA.

 

Dry mixed with the cure #2. LHP mixing with distilled water.

 

 

 

Major sticky.

 

 

Into the stuffer. Hog middles are clean and fresh.

 

 

I netted one chub (hassle) tied the others.

 

 

Tomorrow they get some cold smoke for a few days.

post #22 of 26
Nice. Can't wait to see how they turn out
post #23 of 26
How much meat/fat ratio? From what I read you need a lot of fat (80%) to ensure is spreadable.
post #24 of 26
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

How much meat/fat ratio? From what I read you need a lot of fat (80%) to ensure is spreadable.


85% fat (fresh belly) 15% lean ground pork. Way to easy to mess up here, just a pain to wait for the middles. next time i'm going to use beef middles.

post #25 of 26
Quote:
Originally Posted by nepas View Post
 

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.


Thanks for the info sir !

post #26 of 26
How is your nduja coming along? I will probably stuff a batch soon.
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