I watch a channel called Pasta Grammar about an American Guy marrying a Calabrian beauty they were mourning the fact that they could not get a good type of this sausage. in the U.S . I am happy we can now have a recipe to make it ourselves
I'm a Pasta Grammar fan / follower too. I ordered from the company they mentioned in Sesttle and I can tell you, it's delicioso!!! Highly recommend. Only took 3 days to get to me.
We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter. 25 LB Electric Sausage Stuffer from The Sausage Maker: ruclips.net/video/0S8SzS2hN9s/видео.html In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
Cervelleta from yesterday’s recipe is going on the grill today for lunch. I’m working on making a drying chamber out of an old wine fridge so when completed this one is definitely going to be made. I’m going to miss the dally recipes and am looking foreword to next year!!!
I really apprecieate the fact that this year you are using the same type of equiptment that a lot of us have. The only semi-pro equiptment I have is heavy duty food processor from Vevor. I just couldn,t afford a Robot Coup.
wow, yet another project on my list after this episode! Luckily, I can source the Calabrian pepper paste up in Canada quite easily. Waiting 6 months will be the challenge!
Looks incredible, thanks Eric! I have been having good success following your salumi videos and thinking of taking the plunge on trying some salami soon…. Would you store the nduja in the same way as other salami? Vac-packed in the fridge with long life span?
I have had the privilege to try local made nduja while in Calabria, let me tell you WOW!! nothing will ever compare. Still to this day I have not found anything close.
Not sure what I did wrong but my Nudja turned out on the dry side and very difficult to spread. My chamber is pretty constant at 55 F. and 80 H +/- 5*. The Nudja hung for 7 months. I know I had two events over the time period where the humidity was out of range for a couple of days but I would not think that would have effected it that much. When I cut it open I did have quite a bit of congealed fat at the bottom of the sausage. Any thoughts? I'm going to try again but shorten the aging time. Oh yea the flavor is great.
Hi, Just watched you do the far less complex Chef John "Short-Cut" version. I don't have a drying chamber, and am in a hurry. How do you feel about a small batch of your recipe in, perhaps a 50 mm casing, and hung in a regular fridge for "X" weeks to dry and cure? Worth the effort?
I finally fermented my first two salamis. Made them the same day. Nduja and pitina. After 24 hours the pH was about 4.9. But I’m afraid I ruined the Nduja with cold smoking. I have a Bella’s cold smoker. Never got over 64°F. I smoked it for 6 hours. The smell seems kind of strong and acrid. Hope it mellows out.
I recently made burger with nduja mayonaise also homemade mayonaise, or Japanese kewpie mayo,my next favorite is nduja with honey and garlic ,just heated up than drizzled over some lamb sausage!
My mind is blown -- a spreadable salami!? And this is related to andouille? I assume Cajun andouille is related to the French version. I think I once saw nduja used on a cooking channel competition, but now I really want to find some to try.
Just pulled mine out of the chamber today, these flavors are intense, the hint of smoke, garlic, wine, and the Calabrian pepper is amazing, so damn hot, but I can’t stop eating this.
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.
My mouth started watering WAY before you got to the tasting. That looks so good. I can only imagine what the taste and smell must be like. Definitely makes the to do list. Thanks Eric.🤠
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!!!
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 ❤️
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.'
LOL. At the very beginning of this video, I explained that Nduja was a great starter recipe for anyone who is starting to make salami. People who make salami will more than likely already have all or most of the stuff i used in this video. It's the next and highest level of this craft. Salami makers are a different breed and it's not for everyone. Most people don't have the patience to entertain this craft, which is sad because unlike many hobbies making salami is more than having an awesome charcuterie board to enjoy with friends and family. It's about meat preservation, a skill I think more people should learn. Just so you know, I would never suggest this recipe to a basic sausage maker, but for someone who is into fermenting meat this is an ultra easy recipe. The success rate is almost 100%, which in salami making that's unheard of😉. On a different note, I'd love to know what sort of hobbies you are into? My buddy is into woodworking (i am not) as a hobby. He has at least 20k - 30k worth of equipment in his shop. Another friend is into flying planes, you don't even want to know how much he spends on his hobby😅. My point is this, every hobby has its cost. It's up to the hobbyist to determine how deep and far they want to go. Some hobbies can translate into a business (like mine) so the hobby ends up paying for itself, while other hobbies are more for peace of mind, which some would say is priceless.
Hello Eric, I was wondering how your testing of the Pro Smoker Drying Chamber is coming and would you recommend it to your subscribers? We are looking to purchase a drying chamber so we can start making our own salami.
Hi Eric, a few questions, 1-does this have to be smoked? 2- what size netting are you using on this, 3- is mold 600 not needed for this? This is my favorite thing in the world, your story on the history of Nduja is the same story that my Nonno told us as kids. Thanks. 🙏🏽
That's awesome!!! Mold does not need to be applied if you smoke it. The smoke will usually inhibit the mold growth. Smoking is optional but the traditional nduja is smoked. The netting size, i'm not sure. The one that expands to fit 3-5 inches
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!
The bacteria have a specific pH range that they can tolerate. For flavor of Italy the low end is 4.9. Anything under that the bacteria won't survive and sill stop developing flavor compounds while it ages. There are other bacteria cultures that are specifically designed for low ph. Like LHP Dry, or FRM-52, or even FLC
Wow! I'm convinced with this recipe, well done Eric. Small question as to the amount of Cure #2. Know there is a different measure used between #1 & #2. Happy to follow your recipe to the letter but can you please explain the 3.4g #2 where #1 would use 2.5g for similar meat weight. I there a calculator on-line etc. Going to be a sad day that Series 04 is over. 😄
The "serving size" should have read 1362 grams. Normally I will do 1 kilo batches and for 1 kilo the weight of cure is generally 2.5grams. This is a slightly larger batch so the weight (same percentage .25%) ended up being 3.4g
Ok thanks for that. Sorts it out for sure. I have never made a meat product like this before and this recipe in this series has turned me for sure. Thanks again for your great video's and recipes. GT@@2guysandacooler
Picked up a beverage cooler today to make into a meat/cheese curing station from one of your previous videos. This is will be my first fermented sausage to make per your advise. I am so excited to see what I can create from your videos!!
I made the Ndjua and made short fat links around 8cm - 10cm long, I used 46mm Beef Casings to hasten the drying time to 3 weeks as I'm going away in a few weeks and needed them finished with a bit of time left if they required more drying time. Yesterday I tried one for the first time, it was spectacular!! I am taking a sample to an Italian friend of mine who just came back from Calabria to taste test today, I think he will be impressed. I changed the recipe slightly and added Cold Smoked Thai Hot Chilli Flakes and Cold Smoked Thai Paprika, with a little Korean Hot Chilli Paste. It tastes exactly the same as the Ndjua from Calabria I can buy in a jar. Thanks for the recipe Eric!!
Thanks Guys, my friend Ben who owns Carpe Diem Beach Club in Phuket was my first Guinea Pig for the recently made Ndjua and Chilli and Black Pepper Guancaile that I made over 4 months ago. Ben had his staff spread the Ndjua on toasted rolls and made a traditional Carbonara with the Guancaile. the verdict form Ben was that the Ndjua tasted the same as what he was eating in Itally a few weeks back with a perfect touch of added heat he was as excited as I was. The Guancaile was also a big hit, he said that he has not been able to buy Guancaile that was to his liking it was all too hard and tasteless, mine made from local Pigs Cheeks on the other hand was full of flavour and had been Vacuum Sealed at the perfect time. Thanks for your videos and advice, take care until next time we speak.@@2guysandacooler
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.
I watch a channel called Pasta Grammar about an American Guy marrying a Calabrian beauty they were mourning the fact that they could not get a good type of this sausage. in the U.S . I am happy we can now have a recipe to make it ourselves
Maybe you saw it, Pasta Grammer had a new episode last week and said you can now order a quality Calabrian Nduja from Nduja USA in Seattle.
I'm a Pasta Grammar fan / follower too. I ordered from the company they mentioned in Sesttle and I can tell you, it's delicioso!!! Highly recommend. Only took 3 days to get to me.
I was wanting a fairly simple salami to make for my first time. Thanks so much!!!
Everyone be warned. Dont watch these video's while hungry! 😂
We have one final giveaway this month, be sure to check out the following video for all the details. Pay very special attention to the instructions on how to enter.
25 LB Electric Sausage Stuffer from The Sausage Maker: ruclips.net/video/0S8SzS2hN9s/видео.html
In order to enter this final giveaway, you must go to the specified video link above. Good Luck.
Cervelleta from yesterday’s recipe is going on the grill today for lunch. I’m working on making a drying chamber out of an old wine fridge so when completed this one is definitely going to be made.
I’m going to miss the dally recipes and am looking foreword to next year!!!
It's finally the right time of year to hang one of these in my basement for a good long while. Looking forward to trying this out in several months.
I really apprecieate the fact that this year you are using the same type of equiptment that a lot of us have. The only semi-pro equiptment I have is heavy duty food processor from Vevor. I just couldn,t afford a Robot Coup.
wow, yet another project on my list after this episode! Luckily, I can source the Calabrian pepper paste up in Canada quite easily. Waiting 6 months will be the challenge!
Looks incredible, thanks Eric! I have been having good success following your salumi videos and thinking of taking the plunge on trying some salami soon…. Would you store the nduja in the same way as other salami? Vac-packed in the fridge with long life span?
Try making Polish 🇵🇱 meat spread - Metka.
I have had the privilege to try local made nduja while in Calabria, let me tell you WOW!! nothing will ever compare. Still to this day I have not found anything close.
Not sure what I did wrong but my Nudja turned out on the dry side and very difficult to spread. My chamber is pretty constant at 55 F. and 80 H +/- 5*. The Nudja hung for 7 months. I know I had two events over the time period where the humidity was out of range for a couple of days but I would not think that would have effected it that much. When I cut it open I did have quite a bit of congealed fat at the bottom of the sausage. Any thoughts? I'm going to try again but shorten the aging time. Oh yea the flavor is great.
Hi, Just watched you do the far less complex Chef John "Short-Cut" version. I don't have a drying chamber, and am in a hurry. How do you feel about a small batch of your recipe in, perhaps a 50 mm casing, and hung in a regular fridge for "X" weeks to dry and cure? Worth the effort?
50mm would still need 3-5 months though😅. Might not be worth the effort
@@2guysandacooler Copy and thanks for taking the time to reply.
I finally fermented my first two salamis. Made them the same day. Nduja and pitina. After 24 hours the pH was about 4.9. But I’m afraid I ruined the Nduja with cold smoking. I have a Bella’s cold smoker. Never got over 64°F. I smoked it for 6 hours. The smell seems kind of strong and acrid. Hope it mellows out.
Well... I love liverwurst.... I've never had this though.. so I might like this.
I recently made burger with nduja mayonaise also homemade mayonaise, or Japanese kewpie mayo,my next favorite is nduja with honey and garlic ,just heated up than drizzled over some lamb sausage!
Original Italian Nduja is fantastic!!!
I love nduja. Will definitely make this. You make it sem so easy.
My mind is blown -- a spreadable salami!? And this is related to andouille? I assume Cajun andouille is related to the French version. I think I once saw nduja used on a cooking channel competition, but now I really want to find some to try.
What would you say about the comparison between injuia and chorizo?
Just pulled mine out of the chamber today, these flavors are intense, the hint of smoke, garlic, wine, and the Calabrian pepper is amazing, so damn hot, but I can’t stop eating this.
I'm stoked for this one my friend! cannot wait to try. I'm wondering if you have any thoughts on how to sub in one's own chiles?
What I do to.make sure all the meat is ground I just run some of the ground beef back through.
I NEEEEED a curing a chamber! I want to make this so bad.
Here in thailand, I cannot find Calabrian pepper paste. What could I use that has a similar taste?
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.
My mouth started watering WAY before you got to the tasting. That looks so good. I can only imagine what the taste and smell must be like. Definitely makes the to do list. Thanks Eric.🤠
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!!!
I have never heard of this salami before, I may have to give it a go.
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 ❤️
LOL I'm actually Mexican😉.
Yep, I need a drying chamber.
Thanks Eric…..👌🏻👏🏻
No conocía este tipo de salami lo quiero probar
Top notch recipe. That one is on my list, thank you!
wow a new pack of ToI stater
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.'
LOL. At the very beginning of this video, I explained that Nduja was a great starter recipe for anyone who is starting to make salami. People who make salami will more than likely already have all or most of the stuff i used in this video. It's the next and highest level of this craft. Salami makers are a different breed and it's not for everyone. Most people don't have the patience to entertain this craft, which is sad because unlike many hobbies making salami is more than having an awesome charcuterie board to enjoy with friends and family. It's about meat preservation, a skill I think more people should learn.
Just so you know, I would never suggest this recipe to a basic sausage maker, but for someone who is into fermenting meat this is an ultra easy recipe. The success rate is almost 100%, which in salami making that's unheard of😉.
On a different note, I'd love to know what sort of hobbies you are into? My buddy is into woodworking (i am not) as a hobby. He has at least 20k - 30k worth of equipment in his shop. Another friend is into flying planes, you don't even want to know how much he spends on his hobby😅. My point is this, every hobby has its cost. It's up to the hobbyist to determine how deep and far they want to go. Some hobbies can translate into a business (like mine) so the hobby ends up paying for itself, while other hobbies are more for peace of mind, which some would say is priceless.
Love the history
Where did you get your leather butcher's apron? I'd like to buy one for myself. Thank you for your help!
www.brickpizzaoven.com/ there's a section at the top that reads "aprons". Just click that
Hello Eric,
I was wondering how your testing of the Pro Smoker Drying Chamber is coming and would you recommend it to your subscribers? We are looking to purchase a drying chamber so we can start making our own salami.
funny you should ask. i was filming the next installment today. Will air next Saturday.
No will it blow? 😟
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.
yes.
Nice video thanks- where can I get the Calabrian Chilli paste ?
here you go. amzn.to/3Mm9ljH
Are there problems beyond flavor if you go below a pH of 4.9?
it will start to get tangy and some of the bacteria in the original culture will stop working below 4.9
Ok, bye!
Need a suggestion for red wine substitute. Can I use Eco Cure#2??
ecocure as a sub for red wine?
Hi Eric, a few questions, 1-does this have to be smoked? 2- what size netting are you using on this, 3- is mold 600 not needed for this? This is my favorite thing in the world, your story on the history of Nduja is the same story that my Nonno told us as kids. Thanks. 🙏🏽
That's awesome!!! Mold does not need to be applied if you smoke it. The smoke will usually inhibit the mold growth. Smoking is optional but the traditional nduja is smoked. The netting size, i'm not sure. The one that expands to fit 3-5 inches
@@2guysandacooler Got it, I’ll smoke it, Thankyou for taking the time for me
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!
Another great video! Why don’t you want to over ferment?
The bacteria have a specific pH range that they can tolerate. For flavor of Italy the low end is 4.9. Anything under that the bacteria won't survive and sill stop developing flavor compounds while it ages. There are other bacteria cultures that are specifically designed for low ph. Like LHP Dry, or FRM-52, or even FLC
Live chat is the best!
Looks fantastic Eric. Really excited to start making salami. Cheers
Great sausage. I have never heard of this one !! Will add it to my list of sausage to make…..🎉🎉🎉
I love Njuda! Can't wait to try this recipe. Thanks for sharing.
Wow! I'm convinced with this recipe, well done Eric. Small question as to the amount of Cure #2. Know there is a different measure used between #1 & #2. Happy to follow your recipe to the letter but can you please explain the 3.4g #2 where #1 would use 2.5g for similar meat weight. I there a calculator on-line etc. Going to be a sad day that Series 04 is over. 😄
The "serving size" should have read 1362 grams. Normally I will do 1 kilo batches and for 1 kilo the weight of cure is generally 2.5grams. This is a slightly larger batch so the weight (same percentage .25%) ended up being 3.4g
Ok thanks for that. Sorts it out for sure. I have never made a meat product like this before and this recipe in this series has turned me for sure. Thanks again for your great video's and recipes. GT@@2guysandacooler
This looks delicious! A nice piece of crusty Italian bread, I so want to try this! Yummy!
Picked up a beverage cooler today to make into a meat/cheese curing station from one of your previous videos. This is will be my first fermented sausage to make per your advise. I am so excited to see what I can create from your videos!!
One of my all time favorites, so damn good. Like Eric says “If you know, you know ☹️
My drying chamber is going to be full this looks like another winner. Thanks for the recipe.
Ere do you see winners of the drawings.
you can find them on my community page
I always wonder what to do if the pH is not on target
I've made some salamis where the Ph dropped lower than I wanted and it really just resulted in a tangier product. Still excellent.
Prefect! I have been curious about this method since the season started. Thank you for sharing Eric!
Ha! I just found you a couple of days ago and yesterday was searching to see if you had this exact recipe. Great channel
I wish I had the space for a drying chamber. This seems right up my alley.
Spreadable Salami? Say what, Eric? Sign me up!
Has Pasta Grammar tied it?
Not my recipe, they should though!!
This looks very interesting, May have to try this. Thanks for sharing!
Kind of looked like refried beans. Looks tasty.
Love it! What a great starter salami. Thanks Eric.
Once it is cured and opened up, how long will it keep in the fridge?
a long time!!
@@2guysandacoolernot in my house it won't 😂, I'd say within two weeks it'll be consumed
Been wanting to make this for a while.
Top of my list for first aged salami!
Wow, great history!
I've always wanted to try Nduja, now's my chance. Thank you for sharing this recipe.
Why? Only douchebags like it just like the dude in the video. He is a world class fucking douchebag.
🥰🥰🤤🤤'nduja is very delicious
Have been wanting to try this for years. Didn’t realize the long curing time.
LOL. It's an amazing project and well worth the wait!!
Wow, that looks great !
That looks fantastic
Great job Eric
I made the Ndjua and made short fat links around 8cm - 10cm long, I used 46mm Beef Casings to hasten the drying time to 3 weeks as I'm going away in a few weeks and needed them finished with a bit of time left if they required more drying time. Yesterday I tried one for the first time, it was spectacular!! I am taking a sample to an Italian friend of mine who just came back from Calabria to taste test today, I think he will be impressed. I changed the recipe slightly and added Cold Smoked Thai Hot Chilli Flakes and Cold Smoked Thai Paprika, with a little Korean Hot Chilli Paste. It tastes exactly the same as the Ndjua from Calabria I can buy in a jar. Thanks for the recipe Eric!!
Nice additions!!
Thanks Guys, my friend Ben who owns Carpe Diem Beach Club in Phuket was my first Guinea Pig for the recently made Ndjua and Chilli and Black Pepper Guancaile that I made over 4 months ago. Ben had his staff spread the Ndjua on toasted rolls and made a traditional Carbonara with the Guancaile. the verdict form Ben was that the Ndjua tasted the same as what he was eating in Itally a few weeks back with a perfect touch of added heat he was as excited as I was. The Guancaile was also a big hit, he said that he has not been able to buy Guancaile that was to his liking it was all too hard and tasteless, mine made from local Pigs Cheeks on the other hand was full of flavour and had been Vacuum Sealed at the perfect time. Thanks for your videos and advice, take care until next time we speak.@@2guysandacooler
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.
This sausage looks incredible and kinda scary at the same time. Where do you get your Calabrian pepper paste and powder from. I must have missed that.
i bought it off Amazon amzn.to/3Mm9ljH