Nduja Time Again

[BGKYSmoker]

Getting things ready for Nduja. Have 5lbs of ground pork going to get from the freezer, run it thru fine plate 2x.

No hog middles this time (to long of a prep time.)

These are needed for good Nduja. Bittersweet paprika and Calabrian hot pepper.

Other items are Dextrose, salt( going with smoked sea salt), F-RM-52, Cure 2.

calpap.jpg

• BGKYSmoker
• May 6, 2017

 

[daveomak]

I'm in....   Sourcing authentic spices, for the recipe, is "BIG TIME"...    Should be delish..

 

[crankybuzzard]

I'm watching

 

[SmokinAl]

Looks like another good one!

Al

 

[dls1]

Looking forward to following this. I've never made ndjua but I've sure eaten a lot of it over the years both, in Italy, and more recently, the U.S., and as far as salumis go, it may well be my favorite.

I'm also interested in seeing what your formulation is. The better versions of nduja that I've had call a fat to lean ratio of at least 70% fat to 30% lean. A good friend of mine makes an outstanding version of nduja which uses only jowl meat and belly that comes in at 80% to 20%. Also, most that I'm familiar with call for the peppers to total 25%-30% of the finished weight. 

 

[dirtsailor2003]

I'm watching!

 

[myownidaho]

I'm in!

 

[BGKYSmoker]

I'm not going to formula this batch. Have fine plate pork butt all ready ground, going to run it thru 2 more times.

I'm not much into the rocket science end of things.

 

[bdskelly]

Very impressive. Can't wait to see it. B

 

[BGKYSmoker]

Waiting on another Calabrian item to show up, then i will start this.

 

[BGKYSmoker]

Fine grind on the pork for upcoming Nduja. 5lbs on the dot.

Going to try some in a 32mm UMAi, if it dont work no biggie.

fgrp.jpg

• BGKYSmoker
• May 18, 2017

fgrp1.jpg

• BGKYSmoker
• May 18, 2017

 

[BGKYSmoker]

32mm UMAi salami bag ready for some Nduja.

Only doing 1 in the UMAi to see if its going to work.

Below is the the mix, smoked sea salt so the smoker time will be minimal on the hog casings.

Going with LHP Dry mix this in last. The 32mm i sealed the end 3x, still going to tie also.

ndj.jpg

• BGKYSmoker
• May 20, 2017

ndj1.jpg

• BGKYSmoker
• May 20, 2017

Mix in LAST

ndj2.jpg

• BGKYSmoker
• May 20, 2017

ndj3.jpg

• BGKYSmoker
• May 20, 2017

ndj4.jpg

• BGKYSmoker
• May 20, 2017

ndj6.jpg

• BGKYSmoker
• May 20, 2017

KA works great for a meat mixer with the dough hook. Ok for a grinder (if you have the older steel blade and plates) Sux as a stuffer

ndj8.jpg

• BGKYSmoker
• May 20, 2017

Cover and in the fridge so i can clean up some.

ndj9.jpg

• BGKYSmoker
• May 20, 2017

 

[BGKYSmoker]

Did 1 in a 32mm Umai to see if it works. Rest i did in hog casing. Been hanging an hour and fermentation is going on.

ndjum5.jpg

• BGKYSmoker
• May 20, 2017

We are at 89% Humidity here in S,Fl right now so i'm nixing the salt water tray, i have my baby 3" fan going in the corner.

ndjumh3.jpg

• BGKYSmoker
• May 20, 2017

 

[BGKYSmoker]

So far its looking good. Cold smoke tomorrow for the hog casing Nduja

uhogndj.jpg

• BGKYSmoker
• May 21, 2017

 

[chopsaw]

That closet has the two most important food groups . 

 

[ab canuck]

Wow, I missed this earlier, but am definitely watching this now, I like the spice blend, should be great...

 

[BGKYSmoker]

Cold smoke on the Nduja hog casing. Amazen smoker going, smoker is not on.

ndjusmoke.jpg

• BGKYSmoker
• May 22, 2017

12tube.jpg

• BGKYSmoker
• May 22, 2017

 

[BGKYSmoker]

Nduja needs more fridge time yet.

nduja70.jpg

• BGKYSmoker
• May 26, 2017