'Nudja-like sausage

Discussion in 'Curing' started by atomicsmoke, Dec 19, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
    Last edited: Dec 20, 2015
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks mighty fine to me....
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Wow. Looks good.

    Disco
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks good! What percents lean /fat do you think you used? and hows it taste?
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    It was just belly. You can also use jowl.

    Tastes great.
     
  6. harleykids

    harleykids Fire Starter

    Looks great! Does it spread well on crust bread?
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Yes.
     

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