The time that’s elapsed since I first mentioned ‘nduja a few weeks ago has not flown by with frivolity at Foodie and the Everyman.
I’ve purposely been somewhat mum on the matter because while I’m waiting for my various ingredients to show up, I’ve been trying to formulate a recipe that will warm my own (often icy) heart. You see, like most unique regional specialties (but especially, if not doubly so for ones of the Italian variety) there is rarely one ironclad, foolproof, universally accepted formulation. Couple that with the fact that many traditional Italians are often notably tight-lipped when it comes to passing on recipes to someone outside of the family, and you have your own recipe for banging one’s head against the wall.
But, I’m nothing if not one stubborn cookie. I persevered and after a few weeks and more evenings spent Google searching than I’d care to admit, I’ve come up with a ratio that my neophyte cured meat-making self feels good about. I couldn’t find much of merit or substance on Google; I expect that if there are any more comprehensive recipes they were probably only available in Italian, but pieced together from the few sources and references I could find, I’ve formulated this eye-searing version.
Foodie’s Inferno ‘Nduja
680 g pork shoulder
680 g pork belly or fatback
450 g pork jowl
450 g pork liver
336 g pepperoncini
224 g sweet pepper (ground or paste)
60 g salt
beef middles, rinsed and drained
Freeze all meat for 15-20 minutes until the surface is slightly icy and stiff. Remove meat from freezer and cube into 2 inch chunks. Working quickly and keeping half the meat in the freezer at all times, grind the meat cubes coarsely using a meat grinder. Once all meat is ground, return to freezer for 15-20 minutes to chill. Grind meat a second time using a finer plate. Return to freezer for 15-20 minutes to chill. Combine ground meat with salt and spices, mix well and chill once more for 15-20 minutes. Stuff chilled mixture into cleaned beef middles. Hang salami to dry for one week. After 7 days of hanging has elapsed, smoke daily for several hours a day for a total of 8 days. Resume hanging the salami for a minimum of 6 months up to 1 year.
Makes 2.8 kg of spicy ‘nduja salami.
A few things to know about ‘nduja;
- this salami is punishingly hot if made correctly; the proportion of peppers to meat is a lofty 25%
- it’s meant to be soft and spreadable
- most recipes I came across seemed to suggest 250 g of pepper for every kilo of meat
- one reference I found said ‘nduja contained tripe, another recommended meat, lard, liver and lights (lungs)
- I’ll be forgoing the tripe and lungs this year
- according to the few reputable sources I spoke to, curing salts are not required due to the high concentration of hot peppers present that will act as a preserving agent
That’s all for now. I’m planning on preparing my first batch within the next week, but since it needs to hang and cure for almost a year, it’ll be a long while before we find out how well my guesstimations worked out. Unless I get too impatient and fry some up prior to hanging (always a possibility).
Until next time…
Tags: 'nduja, hot peppers, New Projects, pork, Preservation, Recipes, salami
I’m going to get mine going on Monday, try to post it up same night. Going to use a 90mm collagen casing(all I have). If no curing salt, are you going to use a lactic starter? If you’re interested, Larbo at This little piggy just pulled his : http://www.thislittlepiggy.us/
Scott,
I purchased starter (as well as curing salt) for this particular project, but am undecided whether I want to use them.
On the one hand I wanted to get as close to an authentic Italian salami as possible (which is somewhat impossible given I don’t have an authentic recipe)and I figured an authentic recipe wouldn’t have those ingredients.
But on the other I don’t want to risk making myself ill or having an inferior tasting product. I think my recipe is going to make enough to make several chubs, so I may do some with and some without.
Thanks for the link, I’ve been following Larbo’s progress for the last few weeks too
You 2 have inspired me to start my n’duja project well before I planned. I think I’m going to use both cure #2 and the starter and see where it leaves me, and make adjustments from there. I accept that it probably won’t be a success right out of the gate, but, will probably be a representative hot salame. We’ll see. I totally get not wanting to risk getting illm which is my reason for going with both #2 and the starter.
I’ve never tried working with collagen casings (since I’m still somewhat new to this) so you’ll have to let me know how that works out.
I saw your lonzino this afternoon and it looks wonderful. I’m putting it on my list of meats to try soon!
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