www.sausagemaking.org

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

Yes, Andre. Traditionally, it would be smoked.

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.

QWF

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

Phil

Scotty2 wrote: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?

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!!!!!!!!!!!!!!

Got that, qwf. Thanks!

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

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.

Scotty2 wrote:[---]
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.

Scotty2 wrote: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

wheels wrote:

Scotty2 wrote: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.

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

Phil

Using jowl or quality belly from QWF