Nduja Reveal/Fail?

[BGKYSmoker]

Time to look.
Keep?
Fail and toss it?

Not looking like my first Nduja.
Its soft in the middle but harder on the outer.
It taste good and hot.

Not spreadable.
My wife said what did you do diff?

Too long in the cave perhaps
Not enough fat to meat. <Might be

I think I may be able to save it.
Vac I did have some fat extraction, thinking EQ might help it.

 

[Rafter H BBQ]

Looks great Rick… I would gladly have a few slices… Yum!

 

[SmokinEdge]

Looks delicious, but for spreadable types the fat is between 50-70%. Not sure where you were on fat.

 

[BGKYSmoker]

Looks delicious, but for spreadable types the fat is between 50-70%. Not sure where you were on fat.

I was good on the backfat

 

[SmokinEdge]

Yup, looks good on fat.

 

[chopsaw]

Might not be what's expected , but I wouldn't call it bad . I don't know enough about it to comment beyond that .

 

[jcam222]

Time to look.
Keep?
Fail and toss it?

Not looking like my first Nduja.
Its soft in the middle but harder on the outer.
It taste good and hot.
View attachment 696202


Not spreadable.
My wife said what did you do diff?

Too long in the cave perhaps
Not enough fat to meat. <Might be

I think I may be able to save it.
Vac I did have some fat extraction, thinking EQ might help it.
View attachment 696203

I'll bet it still tastes great to just eat. I do love it when it's soft and spreadable. I remember stuffing chicken breast with it https://www.smokingmeatforums.com/threads/italian-night-nduja-stuffed-chicken-breast-dinner.295432/

 

[SmokinEdge]

What about belly fat? I see most of my recipes call for almost equal parts of back and belly fat, belly fat being softer.

 

[indaswamp]

Hmmmm....I'll have to think on this one a bit. I sure is puzzling. Usually the high fat content ensures it will stay soft. I agree with SmokinEdge ; This is one salami that can benefit from soft fat.