tag:blogger.com,1999:blog-3155175368056651983.post6619347988971672685..comments2024-03-19T17:05:39.587-04:00Comments on THE sausage debauchery: Pushing the Envelope- Mosefund Mangalitsa 'Ndujascotthttp://www.blogger.com/profile/17999377705570241912noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-3155175368056651983.post-45792266828832144922014-05-28T00:45:39.511-04:002014-05-28T00:45:39.511-04:00Anywhere from 65-80% depending on it's stage o...Anywhere from 65-80% depending on it's stage of drying. Anthony, I urge you to join the group on Facebook with over 1500 members. You will get a much quicker response that way. The link can be found in my most recent post about it.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-70911462908233706162014-05-27T17:09:36.067-04:002014-05-27T17:09:36.067-04:00Scott what temp and RH did you use for the drying ...Scott what temp and RH did you use for the drying chamber? I have a Calabrese buddy who says that it should be dried "slowly" after smoking, but I haven't the slightest idea what that means and I have been scouring the web for an answer!Anonymoushttps://www.blogger.com/profile/14070762180150414156noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-9810361605571674702011-04-11T15:13:53.924-04:002011-04-11T15:13:53.924-04:00Adriana, there has been some debate on whether or ...Adriana, there has been some debate on whether or not traditional 'nduja contains offal. I'm inclined to say it may have started that way many years ago. However, there are 2 other individual salume that are similar that contain offal. One is 'Ndura(yes, 'Nduja with a R instead of a j) and 'Nnuglia or stroscia. Hope that helps.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-23209417521886576612011-04-09T15:52:46.957-04:002011-04-09T15:52:46.957-04:00Doesn't the recipe have tripe?Doesn't the recipe have tripe?Adrianahttps://www.blogger.com/profile/15525676437145421011noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-60192073165221766132011-04-07T18:37:50.682-04:002011-04-07T18:37:50.682-04:00Adriana: it's a basic master recipe. 70% bel...Adriana: it's a basic master recipe. 70% belly or jowl, 30% pepper(all hot or a combo of hot and sweet) along with salt, cure#2, dextrose and lactic starter.<br /><br />James: thanks for that, I'm going to have a look at that now. Good find.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-19949503164557210942011-04-07T17:12:01.577-04:002011-04-07T17:12:01.577-04:00Hey Scott,
I've been trying to find olive sawd...Hey Scott,<br />I've been trying to find olive sawdust for my A-Maze-N cold smoker. Maine Grilling Woods carries "North Atlantic Olive" wood and dust. I understand that it is actually atlantic ash, but produces the same smoke flavor as olive.JRhttps://www.blogger.com/profile/02183068984024350394noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-54870866112860242362011-04-07T16:34:03.235-04:002011-04-07T16:34:03.235-04:00Hi Scott, can you spare the recipe?Hi Scott, can you spare the recipe?Adrianahttps://www.blogger.com/profile/15525676437145421011noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-8984240470985867352011-02-20T15:54:53.648-05:002011-02-20T15:54:53.648-05:00Nick, Monteporo is the brand.Nick, Monteporo is the brand.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-80272282317224691042011-02-20T11:13:13.045-05:002011-02-20T11:13:13.045-05:00scott what was the brand of the jarred stuff? i wa...scott what was the brand of the jarred stuff? i was in calabria this summer and came across a few different jarred ndujas all with different flavour profiles and consistency. Have to say i liked the "fresh" stuff a lot better.nick macrihttps://www.blogger.com/profile/02847156581224271770noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-73563674830333694922011-02-20T09:29:28.224-05:002011-02-20T09:29:28.224-05:00Hey Marc, yes they used to make it with lungs and ...Hey Marc, yes they used to make it with lungs and various other parts. However, now that they"re not quite as poor, they've graduated to belly and or jowl. There are very few recipes that still call for lungs, etc. This is spreadable, I assure you. <br /><br />As for returning, I wanted to get back in September for the chili pepper festival in Diamante, but, we'll see what happens.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-52989796569789026222011-02-20T04:07:02.645-05:002011-02-20T04:07:02.645-05:00Sounds great, wish I was there to taste some, I ma...Sounds great, wish I was there to taste some, I make mine with head meat and jowl and importantly the pluck, in particular the lights (lungs) as this is the main ingredient for making it spreadable, on that note if I use curing salts then I add some sugar to counter balance the effects of the curing agents stiffening the contents. When are you returning to Italy? Would be happy to attend a guided tour!Marc Frederichttps://www.blogger.com/profile/08151899563150989534noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-16833658682239250332011-02-20T00:47:25.524-05:002011-02-20T00:47:25.524-05:00My next spreadable salame will be ciauscolo, it is...My next spreadable salame will be ciauscolo, it is lightly seasoned and cold smoked. Should be along the lines of what you had. As soon as I get my hands on more belly and jowl scraps I'll report on that.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-35611397163765107002011-02-20T00:38:01.330-05:002011-02-20T00:38:01.330-05:00I had some "bacon spread" today. It seem...I had some "bacon spread" today. It seems to be bellies, fermented with a lactic acid culture. I wonder that is how your 'nduja recipe would taste, if you left out the peppers.Heath Putnamhttps://www.blogger.com/profile/02448892103363285974noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-58150003716678718322011-02-20T00:11:44.150-05:002011-02-20T00:11:44.150-05:00Exactly why I called it unnecessary. This is how ...Exactly why I called it unnecessary. This is how 'nduja is made. 30% is the low side. To do it any other way would not be 'nduja.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-42417763539625096292011-02-20T00:09:06.110-05:002011-02-20T00:09:06.110-05:00As a Mangalitsa product, I'd be inclined to ma...As a Mangalitsa product, I'd be inclined to make it with less pepper, so that one could taste the meat.<br /><br />It is the same with chefs who do "pig dinners" - if there's a chef who is used to using meat-type pork, and he does a pig dinner with a Mangalitsa, he might easily overspice everything. The reason being that meat-type pork benefits from a lot of spices and herbs, due to its relative lack of flavor, while a Mangalitsa dish is worse off if the chef uses too much seasoning, because it will cover up the strong meat taste.Heath Putnamhttps://www.blogger.com/profile/02448892103363285974noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-52405728611561731202011-02-19T23:34:11.970-05:002011-02-19T23:34:11.970-05:00Heath, as far as flavor, I would say this is prett...Heath, as far as flavor, I would say this is pretty damn close. It's a real difficult thing to gauge with this salume due to it's near overwhelming amount of heat. Ask Michael, he ate a bunch.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-90730233292285017312011-02-19T23:30:15.141-05:002011-02-19T23:30:15.141-05:00This comment has been removed by the author.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-3155175368056651983.post-90813712607197925772011-02-19T22:36:55.860-05:002011-02-19T22:36:55.860-05:00Did it taste better than what you had in Italy?
...Did it taste better than what you had in Italy? <br /><br />E.g. Marc Buzio's (Salumeria Biellese's) Mangalitsa lardo tastes better than any Italian lardo I've ever had.<br /><br />It wouldn't suprise me if the 'nduja you made was better than what you had in Italy - because in general, Italians can't get stuff like Mangalitsa.Heath Putnamhttps://www.blogger.com/profile/02448892103363285974noreply@blogger.com