Cured Meats. He has been doing this much longer than me and has a great blog. I made a couple minor adjustments to his original.
- 900g Pork shoulder
- 300g Fat back
- 80g Fatty pork belly (you can use all pork belly to total 380g, I wanted to use the rest of my fat)
- 30g Kosher salt
- 6g Fennel seed
- 6g Dextrose
- 3g cure #2 pink salt
- 2.5g Tellicherry black peppercorns coarsely ground
- 1g Pepe Rossa (click link on where to buy, this is where I get all of my peppers, Thanks Scott)
- 35g reduced dry white wine
- 2ea cloves garlic smashed
- 1g starter culture TSPX Bacctoferm starter culture, mix with 30g distilled water with pinch of dextrose. Start this 30 minutes before mixing meat.
- Beef middles, soaked in tepid water and white vinegar solution for two hours, flushing regularly.
fermentation chamber, it is a little crowded due to all of the N'duja that is fermenting at the same time.
Here you can see all of the pieces of fat clearly. This was trussed and put into the cure chamber until they have lost 30% water weight. They will hang at approx 57F and 72-75%RH. They have been in the chamber now for a little bit and have lost 20%. Stay tuned for a tasting post with this beautiful salumi. I have gone a little overboard with my cure chamber as of late. This is how it looks today.