It says 'nduja like since I didn't use calabrian peppers.
I made this with belly and Hungarian paprika.
I decided to do four blends: mild non-fermented smoked, mild non-fermented no-smoke, hot fermented smoked, hot fermented no-smoke.
They are at 25% weight loss. I grabbed one fermented/hot no-smoke for a taste.
The mold spores from my sopressatta like this sausage...but it got too cold/dry for them.
On some crusty bread
I will leave the other sticks hanging. Unlike salamis and cured muscle there is only so much water nduja can lose.
I made this with belly and Hungarian paprika.
I decided to do four blends: mild non-fermented smoked, mild non-fermented no-smoke, hot fermented smoked, hot fermented no-smoke.
They are at 25% weight loss. I grabbed one fermented/hot no-smoke for a taste.
On some crusty bread
I will leave the other sticks hanging. Unlike salamis and cured muscle there is only so much water nduja can lose.
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