Since my cave is dialed in pretty good im making some Nduja.
Going to be a small batch 900g
Going to be a small batch 900g
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Nduja Spreadable Salumi
- Thread starter BGKYSmoker
- Start date
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Never heard of it, but what the heck I'm in.
I love that stuff! What's not to love with a spreadable spicy salami. I love doing chicken Parm and stuffing the breasts with Nduja
Nice Rick, definitely watching this one!
Had to google it.....But im for the ride....."Dad! Justin (@Rafter H BBQ ) is touching me!"
Jim
Jim
OOOOooooo! Nice! I will be making a batch soon a well! Following!
DaHell... Pronounce that for me... interested in the results
N-du-ya.....you are welcome.
Awesome, haven't had that in years. Can't wait to see your progress
Grinding, mixing, stuffing and fermenting.
Meat and fat almost froze solid.
First grind med plate. Lid on and back to freezer for 30 mins.
Got all my mix done, batch and casings soaking.
Second grind med plate again. Then back to freezer for another 30 mins.
Third grind fine plate. Meat very cold.
Calabrian peppers all pulverized and add to meat.
Now the wine/dry mix. Add the bactoferm to the meat.
Mix by hand for 5 mins, careful not to over work.
Stuffed and my small mix to test the pH later.
Netted.
In the proofer at 85* 90% humidity in the tray at bottom. Check pH in 12 hours. Need 5.0 or lower.
Meat and fat almost froze solid.
First grind med plate. Lid on and back to freezer for 30 mins.
Got all my mix done, batch and casings soaking.
Second grind med plate again. Then back to freezer for another 30 mins.
Third grind fine plate. Meat very cold.
Calabrian peppers all pulverized and add to meat.
Now the wine/dry mix. Add the bactoferm to the meat.
Mix by hand for 5 mins, careful not to over work.
Stuffed and my small mix to test the pH later.
Netted.
In the proofer at 85* 90% humidity in the tray at bottom. Check pH in 12 hours. Need 5.0 or lower.
Looking good!
Jim
Jim
Might as well put some cheez-it's in that cold smoke.
In the cave for 2-3 months. Or until I get antsy.
Most awesome!
Hey Rick, out of curiosity, did you happen to check the starting pH after the addition of wine?
Hey Rick, out of curiosity, did you happen to check the starting pH after the addition of wine?
Yes
pH was 5.9
I gut the dextrose back som to take in account of the wine. I ran out of peppers so had to make due with what I had.
I have seen this being made by a lot of guys on https://www.facebook.com/groups/sausagedebauchery
I have never tasted it but with all the pepper ingrediants is it real spicy or just mild?
I have never tasted it but with all the pepper ingrediants is it real spicy or just mild?
I left that group couple years ago. Some of them were so GD rude, its was their way or it was wrong.
Depends on the ratio of mild, sweet pepper to hot pepper you use. You can leave the hot pepper out completely if you want to, but the stuff they make in Italy does have some heat and kick to it....
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