I pulled one down last week, but, mowed through it before I was able to snap off a picture. So, without further ado, here it is. Yes, it IS as hot as it looks. It may be just a touch firmer than I would like. I didn't use a starter culture, but I did use cure #2. I went with .25% as the default percentage for #2. Perhaps next time I'll use a touch less. It's only been hanging for about 3 months. I say only because, traditionally it is dried for about a year. It tastes wonderfully. I upped Larbo's ante, over at This Little Piggy: N'duja and pushed to 25% total weight in pepper(both paste and dried), and it sure feels like it. I takes a couple seconds to ignite, but when it does, it doesn't disappoint. The funny thing about this salame is the more you eat the hotter it gets, while at the same time it tastes better and better. By the time I got through just a half of a small chub, I was red faced and trying not to breath through my mouth, as the air hitting the inside of my mouth was excruciating. May seem like a fool's errand..............so call me foolish. I' ve never had an authentic N'duja, but, these ingredients are as authentic as they come, and I have to imagine that tastewise, it's pretty close.
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