I was really pleased with my last round of Nduja and now that I'm down to just two chubs left, I decided to start in on a second round. This time I wanted to try to up the meaty flavor of the nduja - really bring the savory flavor of the meat head-to-head with the spicy heat of the copious chilies. I thought about using shank meat, but that's incredibly sinewy, so I decided to try pork heart.
Pork heart is wonderfully intense in flavor, but doesn't have the irony, liverish notes you get from most types of red offal. In researching, I only found a single reference to "pork heart ndjua" in one brief menu line on a restaurant's web page. So for the most part I'm flying blind on this, hoping for the best.
After fermenting, I smoked the salami for about 12 hours using alder wood. Now they're just hanging out, slowly curing and turning a more mahogany/red color.
So far, so good!
0 comments :
Post a Comment