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'Nudja-like sausage

post #1 of 7
Thread Starter 
It says 'nduja like since I didn't use calabrian peppers.

I made this with belly and Hungarian paprika.

I decided to do four blends: mild non-fermented smoked, mild non-fermented no-smoke, hot fermented smoked, hot fermented no-smoke.

They are at 25% weight loss. I grabbed one fermented/hot no-smoke for a taste.

The mold spores from my sopressatta like this sausage...but it got too cold/dry for them.




On some crusty bread


I will leave the other sticks hanging. Unlike salamis and cured muscle there is only so much water nduja can lose.
Edited by atomicsmoke - 12/20/15 at 9:30am
post #2 of 7
Looks mighty fine to me....
post #3 of 7

Wow. Looks good.

 

Disco

post #4 of 7
Looks good! What percents lean /fat do you think you used? and hows it taste?
post #5 of 7
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

Looks good! What percents lean /fat do you think you used? and hows it taste?
It was just belly. You can also use jowl.

Tastes great.
post #6 of 7
Looks great! Does it spread well on crust bread?
post #7 of 7
Thread Starter 
Yes.
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