|Berkshire Nduja Hanging to Cure|
Craft Butcher's Pantry.
Interesting comparison, but Evan's recipe calls for 25% of the weight of the sausage to be from the chilies, while Ruhlman's recipe is 33%. I'm curious if that's because Evan chooses the Calabrian chilies, which (I imagine) are more potent than the smoked Spanish paprika Ruhlman uses.
Another first was using these hog middles, also purchased from Evan's store. These large format casings have a number of pouches and pockets in them, which kept making me think of seeds getting caught in the whorls if you had diverticulitis...
But I digress. Hog middles are know for being fragile and finicky, but I'm happy to report that I only punctured one during the stuffing process.
A big issue with hog middles is how thin the casings are, which is why the rupture so easily. I was thinking about this, as I just cased up a batch of fennel-perfumed finocchio salami in double-walled hog casings. The double layer of intestine makes the salami cure slower for a delicate, nuanced flavor.
|Hog Middles for Nduja|