- Dec 19, 2021
- 9
- 0
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 cooler and have only till now been using a hygrometer for monitoring. I used two guys and a cooler recipe, I didn't cold smoke it . I noticed today that the chub in the collagen casing has started to discolour to a grey / green colour at the bubble knot and in what looks to be a piece of fat in the nduja. This isn't mould but seems to be in the actual pork meat inside the casing. Any ideas what this might be?
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 cooler and have only till now been using a hygrometer for monitoring. I used two guys and a cooler recipe, I didn't cold smoke it . I noticed today that the chub in the collagen casing has started to discolour to a grey / green colour at the bubble knot and in what looks to be a piece of fat in the nduja. This isn't mould but seems to be in the actual pork meat inside the casing. Any ideas what this might be?
- 454 grams Pork Shoulder
- 454 grams Back Fat
- 454 grams calabrian pepper paste
- 6.5 grams fennel seeds
- 3 tsp minced garlic
- 30.5 grams kosher salt
- 3.4 grams Insta cure #2
- 2.5 grams dextrose
- 4 grams table sugar
- 13.5 grams Calabrian pepper powder
- 10 grams smoked paprika
- 4 tbsp red wine
- 1 tsp liquid smoke OPTIONAL- If you don't have a cold smoker
- Flavor of Italy Starter Culture re-hydrate 1/2 tsp of starter in 1/4 cup of distilled water for every 5 pounds of meat/fat. Let this rest for 30 minutes
- mold 600 re-hydrate 1/2 tsp of mold in 1/2 cup of non-chlorinated water. This will do about 5-10 pounds of salami. Let sit at room temp for at least 5 hours before use