Hog Middle Prepping For 'Nduja

[BGKYSmoker]

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.

snj.jpg

• BGKYSmoker
• Aug 15, 2015

Major sticky.

snj1.jpg

• BGKYSmoker
• Aug 15, 2015

Into the stuffer. Hog middles are clean and fresh.

snj2.jpg

• BGKYSmoker
• Aug 15, 2015

I netted one chub (hassle) tied the others.

snj3.jpg

• BGKYSmoker
• Aug 15, 2015

Tomorrow they get some cold smoke for a few days.

snj4.jpg

• BGKYSmoker
• Aug 15, 2015

 

[pc farmer]

Nice. Can't wait to see how they turn out

 

[atomicsmoke]

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

 

[BGKYSmoker]

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.

 

[crazymoon]

 
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 !

 

[atomicsmoke]

How is your nduja coming along? I will probably stuff a batch soon.