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Today we are making the spreadable Nduja Salami
You can find a printable recipe here: https://twoguysandacooler.com/nduja-salami/
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►SAUSAGE & SALAMI STUFF WE USE
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Natual casings: https://tinyurl.com/bdfhrvdt
black kitchen gloves (SIZE M): https://amzn.to/3M4uAWn
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Eric
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20 Comments
Nice video thanks- where can I get the Calabrian Chilli paste ?
Great work, thanks, but 'easy to make'???? You use loads of obscure ingredients and complex, expensive equipment. Nobody following your channel, except people with money to spare and too much time on their hands is going to make this. It's too much work, and too long a wait time for too little salami to eat at the end of it. If you ran a salumeria, or whatever they are called, and just gave a glimpse into your production facilities I could believe it, but as a home hobby it is probably the most expensive in terms of time and money investment I have ever seen. None of it is 'easy to make.'
Been wanting to make this for a while.
Love the history
What would you say about the comparison between injuia and chorizo?
Have been wanting to try this for years. Didn’t realize the long curing time.
Yep, I need a drying chamber.
Ere do you see winners of the drawings.
Looking at the triple grind can I do hot dogs / weiners the same way? Not wanting to buy commercial food processor for emulsion right now.
Hey Eric, nice video mate. The cold smoking process does increase the humidity in the smoker as water vapour is one of the many products of combustion you end up with.
You’re also spot on with the story of its origin. Southern Italy is poorer than the north and their use of ingredients that would otherwise be discarded is phenomenal. You see this in their pasta too. Southern Italian style pasta is made with water not eggs like in northern regions. Great series this month.
Looks fantastic Eric. Really excited to start making salami. Cheers
Where did you get your leather butcher's apron? I'd like to buy one for myself. Thank you for your help!
Ok, this has really piqued my interest!! As a New Orleanian (that had to move away), when I heard you pronounce this sausage, my first thought went to Andouille. This is something I am definitely going to have to try!! I do have to ask (and hope you will respond) is about the bread you spread it on. It looked (and sounded when you bit into it) like a TRUE New Orleans French Bread which is impossible to get outside of New Orleans. There are a lot of breads calling themselves French Bread, but they are just not the same. Was that a true New Orleans French Bread? If so, did you buy or bake it yourself? If you baked it yourself, would you consider doing a video on your recipe/process? Thanks again for all the great videos!
Greetings from my home on the Tropical Island of Phuket in Thailand. I watched your first Ndjua Video from February 2020 when it was first published and wanted to make it then but could not find Calabrian Pepper Paste then and still have not been able to find it in Thailand. I watched a video on making Ndjua that my good friend Andrea Mercurio from cuoredicioccolato made two years ago and never got around to making it due to Covid. I made his Chilli Paste and Pepper Sauces over a 18 months ago and it was only 10 days ago that I finally made my first 2kg batch of Ndjua using Andreas recipeand Sauces but I included Cure #1, it has been aging and drying in my curing Chamber since I fermented it for 24 hours, they are in Beef Middles so will dry much quicker than 30 days. They look great and they have a fantastic colour and smell. It was only a few days later that this new video of you making Ndjua again came out, it got me searching again for Calabrian Pepper Paste it is available but so expensive that I could not justify buying it at $48USD + delivery so I will have to stick with whay I have . Thanks again I have watched all of your videos for season 4 and can't wait until tomorrow for the next instalment.
Hmmm 🤔 I'm Italian and I never heard of it …looks delicious..BTW I assumed you were Italian too because of your knowledge of Italian meats ..I really enjoy your videos ❤️
You definitely have made a beautiful and very unique work of art there! I’ll be really excited to try it!!! My underground cellar is almost complete, and I’m excited!!!
Top of my list for first aged salami!
I have never heard of this salami before, I may have to give it a go.
I've always wanted to try Nduja, now's my chance. Thank you for sharing this recipe.
What was the thinking on making Nduja again on the channel? Just because it's awesome? I noticed in this more recent version you pureed the pepper paste, versus last time. Any other tweaks? I have this on my list to make now that my basement is cool.