New 'Nduja

[Scotty2]

http://sausagedebauchery.blogspot.com/2 ... ickie.html

[grisell]

Nice! Looking forward to hearing about the result! BTW, does Nduja have to be smoked?

[Scotty2]

Yes, Andre. Traditionally, it would be smoked.

[quietwatersfarm]

Scott, why do you think you were losing (or not getting) the colour with straight up Peperoncino?

What tone was it coming out/what particular variety of the pepper were you using?

I ask as your photo for the new one looks great, but I havent had any loss of colour with mine.

[wheels]

QWF

Do you smoke yours? I don't recall that Larbo did? I'll smoke my next one.

Phil

[grisell]

Yes, Andre. Traditionally, it would be smoked.

Thanks. I'm planning one soon, but since I don't have a smoker, I will use a little Liquid Smoke instead. Nduja should be very lightly smoked, am I right?

[quietwatersfarm]

Phil,we have done them both ways. I'm more often not smoking these days.

Andre, although a good Nduja is intense, is a subtle intensity (if that makes sense), personally I would go careful with liquid smoke as an actual ingredient










Ok for 'go careful' read: please noooooo!!!!!!!!!!!!!!

[grisell]

Got that, qwf. Thanks!

[wheels]

Grisell

My first attempt was a bit lacking in the fat department and didn't do the recipe justice. That said, I can tell you that, even so, it's great - and it wasn't smoked.

Ditch the liquid smoke, make an un-smoked one - it'll blow your brains out - but you'll still come back for more!

...and it's legal!

Phil

[Scotty2]

QWF, look at the last one I made, it is much darker than the paste I posted this time. The peperoncino powder used last time was from an earlier shipment and a little darker in color. This latest effort I used a newer batch of peperoncino powder that was a bit brighter along with the sweet powder which is really bright red.

Andre, buy a pro-q, don't use the liquid smoke, the smoke flavor should be very subtle.

Phil, use all jowl or all belly to assure you achieve the right consistency.

[grisell]

[---]
Andre, buy a pro-q, don't use the liquid smoke, the smoke flavor should be very subtle.
[---]

Thanks, but it's not allowed to barbecue or smoke (except cigarettes) on my balcony.

[wheels]

Phil, use all jowl or all belly to assure you achieve the right consistency.

I used all belly, but think that it was a bit too lean.

Phil

[Scotty2]

Phil, use all jowl or all belly to assure you achieve the right consistency.

I used all belly, but think that it was a bit too lean.

Phil

Lean belly? Try jowl, I've aged it for 6 months and still stayed spreadable.

[wheels]

The lack of fat situation is being remedied as I write!

Phil

[Scotty2]

Using jowl or quality belly from QWF