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JBA88 on
A 4lb orba of ‘Nduja.
10% homegrown dried red chili peppers of various varieties.
3% salt.
0.25% cure #2.
50/50 mix of pork fatback pork belly… I think. I don’t quite remember what cuts I used, but it’s very fatty as ‘nduja should be.
Cold smoked for a few hours before hanging to age for about 100 days.
Very aromatic from the peppers, and the good pork fat also comes through nicely. Not much smokiness and heat is just nice and warm toward the end.
Fantastic on pizza.
Parrotshake on
I find nduja to be the most sensual of all the salted, cured meats
NotYourAverageBeer on
How many times did you pass it through the grinder?
8 Comments
Hi /u/JBA88 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
A 4lb orba of ‘Nduja.
10% homegrown dried red chili peppers of various varieties.
3% salt.
0.25% cure #2.
50/50 mix of pork fatback pork belly… I think. I don’t quite remember what cuts I used, but it’s very fatty as ‘nduja should be.
Cold smoked for a few hours before hanging to age for about 100 days.
Very aromatic from the peppers, and the good pork fat also comes through nicely. Not much smokiness and heat is just nice and warm toward the end.
Fantastic on pizza.
I find nduja to be the most sensual of all the salted, cured meats
How many times did you pass it through the grinder?
This stuff is great with pasta.
Ndont mind if I ndo
Love this on pizza
Mmmm, heaven in an intestine.