Wednesday, July 13, 2011

Mosefund Mangalitsa 'Nduja results

Here is the result of my previous 'nduja post. Honestly, I don't think I'm capable of producing 'nduja any better than this. I think this one looks awesome and tastes great. The texture is perfectly smooth and spreadable. The really light amount of smoke is just enough to come through. The hog middle end caps really made a difference as far as the appearance of authenticity. The 'nduja pictured aged for roughly 90 days, but, was perfectly fine at 60 days. Should have a new batch going in soon. Short post, I know, but, I HAD to show this one off. If you haven't yet made 'nduja and are thinking about it, don't forget you can get all your supplies at my store.
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6 comments:

  1. Portland Charcuterie ProjectJuly 13, 2011 at 3:01 PM

    beeeeeauuutiful!!!

    I think I'm def going to have to try a few this fall.

    nice one scott.

    ReplyDelete
  2. scottJuly 14, 2011 at 11:18 AM

    Thanks, Todd. Make sure you don't use paprika and cayenne.

    ReplyDelete
    Replies
    1. AnonymousOctober 17, 2012 at 2:05 PM

      Todd, why would you not use Paprika or Cayenne?

      Delete
  3. scottOctober 17, 2012 at 5:33 PM

    Because paprika and cayenne don't taste like peperoncino powder, hence, not 'nduja

    ReplyDelete
  4. AnonymousOctober 18, 2012 at 1:19 PM

    Thanks Scott, one other quick question....what would you suggest would be an ideal temperature to smoke the nduja? I was thinking about using an elcetrical smoker using cherry wood for about 8-16 hours, but i won't be able to adjust the temp lower than 100 degrees.

    ReplyDelete

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