I had 4,087g. of scraps and trim leftover from making the soppressata. It was about 50/50 lean to fat, so about 2kg. of lean meat. I had 3,216g. of Pastured Berkshire back fat left over from the big 11# bag I bought. Perfect for the Nduja! About 27/73 lean to fat....close enough to the right ratio. I used the nduja recipe at Marianski's site with a few modifications.
I had 7,303grams total. Used:
465g. sweet Calabrian pepper powder
200g. Hot Calabrian pepper powder
100g. Hot Calabrian pepper flakes
Calabrian Peppers from one jar, packed in oil, drained and stems removed. Added to meat to grind with mince.
100mL/kg. red wine.
I added the wine because all that pepper powder really sucked up the moisture and it was hell trying to mix it. Also, I did not use a culture, so the acid from the wine dropped the pH to the safe zone below 5.3. With all that pepper powder, there is a LOT of sugars and a culture would drop the pH too low. A culture is not used with Nduja in Italy and it is not listed in the recipe on Marianski's site either.
OK, here we go...
The scraps and trim ready for the freezer...
1/2 the Fat ready for the freezer...I spread it out in 2 pans so it would freeze faster.
While that is chilling, measured out the pepper flakes and powders...and it was a lot!
The Calabrese Hot peppers packed in oil...Local store just started carrying them; imported from Italy.
The cold meat and fat in one tote ready for the grinder....27-30*F...
First grind thru 6mm plate, Hot calabrian peppers on top so I don't forget to grind them with the second grind.
second grind thru 4.5mm plate. You want it to look like spaghetti. It should exit the grinder in long individual strings that pile up in the tub.
The peppers, salt, cure and wine added....ready to mix.
Inda fermentation can so the mince can warm before transfer to maturing chamber...
What was left in the stuffer hopper...That went into the fridge to eat later on bruschetta.
And some sample bruschetta....to check the flavor profile and the heat. Flavor will intensify with age, and the heat is good...not to hot, just enough heat to let you know it is there with a slight lingering residual bite from the peppers.
I put them in the toaster oven for abut 40 minutes while I trussed the salami. I was going to use beef bungs, but figured I would not have enough room to hang the odd shaped pieces with all I have going currently so I opted for 60-65mm beef middles for a more uniform shape that will take up less space. Those will dry faster anyhow.
Now...my chamber is officially full again!! LOL!!!
I had 7,303grams total. Used:
465g. sweet Calabrian pepper powder
200g. Hot Calabrian pepper powder
100g. Hot Calabrian pepper flakes
Calabrian Peppers from one jar, packed in oil, drained and stems removed. Added to meat to grind with mince.
100mL/kg. red wine.
I added the wine because all that pepper powder really sucked up the moisture and it was hell trying to mix it. Also, I did not use a culture, so the acid from the wine dropped the pH to the safe zone below 5.3. With all that pepper powder, there is a LOT of sugars and a culture would drop the pH too low. A culture is not used with Nduja in Italy and it is not listed in the recipe on Marianski's site either.
OK, here we go...
The scraps and trim ready for the freezer...
1/2 the Fat ready for the freezer...I spread it out in 2 pans so it would freeze faster.
While that is chilling, measured out the pepper flakes and powders...and it was a lot!
The Calabrese Hot peppers packed in oil...Local store just started carrying them; imported from Italy.
The cold meat and fat in one tote ready for the grinder....27-30*F...
First grind thru 6mm plate, Hot calabrian peppers on top so I don't forget to grind them with the second grind.
second grind thru 4.5mm plate. You want it to look like spaghetti. It should exit the grinder in long individual strings that pile up in the tub.
The peppers, salt, cure and wine added....ready to mix.
Inda fermentation can so the mince can warm before transfer to maturing chamber...
What was left in the stuffer hopper...That went into the fridge to eat later on bruschetta.
And some sample bruschetta....to check the flavor profile and the heat. Flavor will intensify with age, and the heat is good...not to hot, just enough heat to let you know it is there with a slight lingering residual bite from the peppers.
I put them in the toaster oven for abut 40 minutes while I trussed the salami. I was going to use beef bungs, but figured I would not have enough room to hang the odd shaped pieces with all I have going currently so I opted for 60-65mm beef middles for a more uniform shape that will take up less space. Those will dry faster anyhow.
Now...my chamber is officially full again!! LOL!!!
Last edited: