These pictures will probably horrify most of the Hebrew population, so view at your own risk. A few observations on the ‘nduja-making process;
Pig liver is probably the most disgusting thing I’ve ever held in my two hands. Really, truly foul.
I learned quite a few things after this salami-making experience, chief among them that you absolutely do not want to touch this stuff with bare hands. It’s been a few days now and the skin on the tops of my hands is still stinging. Note to self: next time wear gloves.
But, what matters is that it’s done now and it’ll hang for a week before I get to begin the smoking action. Hurrah!
Until next time…
Tags: 'nduja, New Projects, pepperoncini, pork, Preservation, salami
Looks great, Porsha. Can’t wait to see how it looks after smoking.
Ah, logged in at last! Hope this sausage turns out well enough to make you forget all about your aching knee!
[...] I made ‘nduja back at the beginning of May I’ve been playing the waiting game while it fermented, cured and hung in my kitchen window, taunting [...]