This was actually ready about 2 months ago, but I kinda forgot about it. Got sidetracked with life....it happens. Anyways, by the time I remembered about it, it had lost a little too much weight and was not soft and pliable like finished Nduja should be. No problem! I took a page out of my making Culatello and placed the Salami in a 5 gallon bucket with 1.5 liters of dry white wine and then filled to the top with water. The wine is there to drop the pH below 5.3...
Let that sit for 24 hours and they were good to go. Much better and softer. As you can see on the slice pic., the outside is lighter in color from the moisture absorption. It will equalize over time and penetrate to the middle...won't take long, maybe a month. But the flavor! OMG! Really really funky, savory and fantastic....with just a touch of sweet heat from the Calabrian hot peppers. Home run with this one! I am happy!
Let that sit for 24 hours and they were good to go. Much better and softer. As you can see on the slice pic., the outside is lighter in color from the moisture absorption. It will equalize over time and penetrate to the middle...won't take long, maybe a month. But the flavor! OMG! Really really funky, savory and fantastic....with just a touch of sweet heat from the Calabrian hot peppers. Home run with this one! I am happy!
