Fermented Vietnamese pork sausage. Nem Chua

[BGKYSmoker]

Just a heads up

Im going to try to get this recipe right from a Vietnamese guy. It looks awesome.
Keep your finger crossed.

 

[smokin peachey]

Fingers crossed and patiently waiting

 

[73saint]

Yeah I am all over that!

 

[jcam222]

In for the ride

 

[BGKYSmoker]

Not heard from him yet. I did see where he uses cooked rice instead of pork skin.

 

[ddufore]

Sounds interesting. I’m in.

 

[kruizer]

Keep your eye on the prize. I am.

 

[daveomak]

I'm in for the ride.....

 

[BGKYSmoker]

Here is one of his pics. He is going to post the recipe on my FB page. I will post it here.

I did some searching and found many styles of this recipe, some pork some beef. Most are close to the same.

 

[SmokinAl]

Looks very interesting!
Al

 

[BGKYSmoker]

Binh posted his recipe. See if you can follow better than i can.

We use the Nam Powder Seasoning. Ingredients are: Glucono Delta-Lactone (Acidity Regulator), Glucose, Dextrose, Salt, Sodium Tripolyphosphate (Emulsifier), Monosodium Glutamate, Sodium Erythorbate (Antioxidant), Sodium Nitrite (Preservative), Spices. We grind up very lean pork loin, 1 pound per seasoning package. Also a package of cooked pork skins. My wife adds about a tablespoon of sugar, some whole peppercorns, and a pinch of salt. She then blends it in the mixer until the meat begins to get spongy and then puts it in a baking pan lined with saran wrap. The mixture is put into this pan and sliced garlic and thai chili peppers are spread across the top. It is then wrapped tight and a heavy weight is placed on top to compress the meat while it cures and ferments. We leave it alone for about 3 days so that it completely cures and ferments. The flavors are sweet, sour, spicy, savory, with a firm texture. It keeps in the refrigerator after cutting up and wrapping. We add a Vietnamese coriander leaf in the package for color and flavor. If I could make the seasoning mix from scratch, I would but I have not been able to find the recipe for that yet.

Nam powder.

 

[BGKYSmoker]

Here are his pics. Photos and recipe are Binhs

Photos may not be in order

.

 

[indaswamp]

Very interesting... first time hearing of this type sausage.