Homemade Sausage Making

Hello,

I`m new to this but wanted to get your feedback on my first project. I`m trying to make an nduja-like product (just not as spicy). Here is my recipe... it`s already mixed and cased so hopefully the recipe is ok. I`m planning on cold smoking it.

Duck tenders: 1632 g
Pork fat: 4410
Salt: 120
Cure #1: 15
Fermented red jalapeño: 300
Espellette: 300
Garlic: 2 cloves

Questions:
At what temperature would you ferment it and for how long?
Will this be a safe product?
Any other thoughts?

Thanks,
Rodney

Hi,

Are you using a starter culture? If so which one? That will determine the correct fermentation temps etc.

However you might need some extra sugar in the recipe for effective fermentation.

I have made some spreadable, nduja like products. I found I had to use quite a lot of liquid (red wine), plus a room temp liquid oil (eg olive oil) to get a spreadable texture.

- reddal

Thanks for the response! No starter. Followed a recipe that doesn`t use it but I messed up and did not add a sugar.

Do you think the lacto fermented peppers can act as a starter?

Workman2 wrote:Do you think the lacto fermented peppers can act as a starter?

Seems unlikely. I'd guess whatever culture was used to ferment the peppers isn't viable by the time you use them. Even if they were viable, if there isn't any sugar in the recipe then I don't think there will be much fermentation.

However they key thing is to measure the pH to see how effective the fermentation has been.

How did it all work out Workman2

- did you succeed with the quasi-n´duja?

Doing this without a starter culture is a bit of taking a chance and hoping for the best.
Otherwise: do you have access to GdL (Glucono delta Lactone) ?

Hi Igor, and it sure is nice to have you back! We missed your expert advice and the himalayas of knowledge that you possess about fermented sausages and starter cultures. I continually refer to your earlier posts and have benefited from them immeasurably.