We continue the Salumi Sessions. We started with Michael Ruhlman's and Bryan Polcyn's recipe for Nduja as the foundation. I love the fact that they use straight up pork belly for the meat and fat to make this spreadable salumi. We lowered down their levels of hot and sweet paprika and added a healthy dose of gochujang to balance things out. Now the meat is hanging, drying, and developing. After tasting the just ground meat and then the fermented sample (the meat left in the stuffer that we vacuum seal and put in the fermenting cabinet to test the ph after it has fermented for 21 hours) of the Nduja we know we are in for a delightful end result.
June 15, 2006