Nduja Calabrian Spicy
Spreadable, fiery Calabrian raw sausage made from pork and plenty of peperoncino, traditionally fermented and aged.
Ingredients(for 1 kg)
Instructions
Preparation
2,5 StundenCut pork belly and fat into small cubes and freeze for 2 hours until slightly firm, then grind through a 3mm plate.
Seasoning and Mixing
15 MinutenKnead curing salt, ground peperoncino and starter cultures evenly into the meat mixture until a homogeneous, slightly sticky mass forms.
Stuffing
30 MinutenStuff the mixture firmly into cleaned pork casings (caliber 50-60 mm), avoiding air bubbles and tying the ends securely.
Fermentation
72 StundenFerment the sausages at 18-22°C and 85-90% relative humidity for 72 hours until the pH has dropped below 5.3.
Aging
6-8 WochenHang the fermented sausages in the curing chamber at 12-15°C and 75-80% relative humidity and age for 6-8 weeks until a weight loss of approximately 30% is achieved.
Pro Tip
Use exclusively Calabrian peperoncino piccante for authentic flavor; the fat to meat ratio should be 60:40 to ensure the Nduja remains spreadable.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.