Recent content by Av Ni Mhurcu

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    Grey area in nduja that has been curing for one week

    Edit 24-30hrs fermenting at 20-23d @ 90%humidity
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    Grey area in nduja that has been curing for one week

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    Grey area in nduja that has been curing for one week

    Didn’t use any mould 600 but wiped down sausage casing with vinegar and water solution after stuffing
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    Grey area in nduja that has been curing for one week

    Meat was from our own pigs 🐖, butchered by a local butcher and then frozen for about 3 months. I defrosted the meat for this recipe
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    Grey area in nduja that has been curing for one week

    It was 90-95% humidity
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    Grey area in nduja that has been curing for one week

    Thanks for the replies , The Calabrian chille paste I used didn’t have any vinegar added I have just cured my first batch of Nduja after fermenting for 12hrs and curing for 31 days at 12 d 70-80%Rh. I used bactoferm and Prague #2 . After fermentation for 12 hrs at 23-25 d my Nduja tested 4.6...
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    Hanging meat to cure in home kitchen

    I live in Ireland - I talking more from a bacterial sense. I have my cured Nduja currently hanging in a wine Cooler the kitchen . I have left the door of the cooler a crack open as it seems to help with controlling the humidity. For the past week my temp is 12 degrees and my humidity ranges...
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    Hanging meat to cure in home kitchen

    Is it safe to hang meat to cure in my kitchen ? Away from food prepping areas ?
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    Grey area in nduja that has been curing for one week

    Hi I have been curing nduja for one week now - inclusive of fermenting at 90% humidity at the 23 d temp. I have two chubs which are cased in hog bungs and one in a large 50 mm collagen casing. The curing temp has been fluctuating between 75-90 5 humidity at 12-14 degrees temp. I'm using a wine...
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