We've just started up a new blog/website!! Don't forget to check it out at twoguysandacooler.com . Here I'll have all my recipes in a printable format (we've been getting lots of requests for that) and what's cool is that we've added a widget that allows you to adjust the quantity you make. All you have to do is press the quantity number and adjust accordingly. There will also be a bunch of other miscellaneous stuff on the site as well. Be patient as I just got it going but i'm trying to post frequently... Be sure to sign up when you visit the site so you never miss a recipe. I want to thank the patrons of the channel for making this possible!!
Hey Adam. Thanks for the comment. I've got lots of info heavy videos about this craft so hopefully through those videos you can have a lot of your questions answered, but I'm here to help, so when you get things going be sure to reach out and let me know if you have any questions or issues.. Thanks again
I know im asking randomly but does anybody know of a method to get back into an instagram account..? I was stupid forgot my account password. I love any tricks you can offer me
@Kylen Riley Thanks for your reply. I found the site thru google and I'm trying it out atm. I see it takes quite some time so I will reply here later when my account password hopefully is recovered.
After hang time 6-8 weeks, did you vac pack and if so, how long can you store this product? Appreciate your videos and help on this question, which will be one of my upcoming projects. I want to make this for my Sons wedding along with several other dry cured meats already mature or in process for August of 2022. Thank you
Can’t tell you how many times I’ve watched this video. Great work!! I making mine this week, using Umai 70mm casings. My question is how long should should I allow the nduja to mature/dry before using? Thanks for these excellent videos.
@@louisevad6091 Yes I did and I think it worked well. I will add that my end product was very spicy, meaning very hot. If I make again, I will modify the Calabrian pepper powder and/or paste amounts. I like hot, spicy food, but this was too extreme. Actually, painfully hot. Hope this helps.
Just tried this recipe...cant wait to see how it turns out. One question I noticed you didn't mention a 30-40% weight reduction. Does that still apply?
Hi Steve. There is a point where the longer it dries the more firm it becomes. I would say that between 8-16 weeks (if you are filling a large diameter casing. Mine was 100mm). If your chub weighs 1 kilo I would go 6 weeks. The flavor deepens beautifully!!
Hello, I watched this video so many times because my first piece of charcuterie is going to be Nduja, in the written recipe it says to add mold 600, but it’s not in the video, so I ordered some from the sausage maker along with dextrose and flavor of Italy, is it necessary to add all 3?
If you cold smoke this sausage then technically speaking you don't need mold 600. It's great to have because it is a protective mold that keeps unwanted molds from growing but because smoke is a natural protector, molds have a hard time growing on the surface anyway. BTW, this is a great sausage to start with. It is very forgiving and your conditions don't have to be perfect to produce a great product..
@@2guysandacooler Thank you, I don’t have a cold smoker yet so I think I have to add mold 600, but I’m working on building a cold smoker for the future
@@2guysandacooler Thank you for taking the time for me, I’ve built my chamber and am dialing in my inkbird controller, hopefully I’ll be ready this weekend, as an Italian American, Nduja is something we cook with a lot, it will be great to be able to make it myself, let me know if you would like a few traditional southern italian recipes, be glad to share with you. 🇮🇹😎🇮🇹
Can’t find Calabrian pepper paste for love nor money here. I can get dried chillis or powder though. Could I make my own chilli paste somehow? Maybe with a mix of local chillis with some of the Calabrian powder mixed in?
@@2guysandacooler Ok, so I could just get some long red 'finger chillis', and mix with the calabrian, roast up and blend? I notice the commercial pastes seem to include olive oil and garlic, so I guess id add those too. I make quite a lot of neapolitan type pizza so quite keen to make my own ndjua now ive caught the charcuterie bug.
When I was stuffing the casings liquid started to separate from the meat mixture? I never had this with regular salamis. I think it's related to the 85% fat content? Do you have any ideas?
@@2guysandacooler I followed yours but I just used dry paprika powder and Calabrian chili flakes instead of the paste. it seems like the distilled water (1/4cup) that I used to mix with the starter culture somehow didn't incorporate with the meat/fat. it looked all fine but once i started with the stuffing the pressure of the sausage stuffer somehow extracted the water out of the nduja mixture.
Her Bill. You can use Chili de Arbol but it won't have the same flavor. It'll be good just not the same. Chile Ancho will offer nice smokiness but no heat so perhaps a combination of ancho and arbol.... If you can get that..
@@2guysandacooler That is a good idea. I should have been more specific as well. I am a bit confused about this Calabrian chili paste vs powder and if they are made from the same chilis. I have seen an Italian guy in a youtube bit who appears to make a paste for Ndula using sweet red chilis with a little bit of hot chilis packed in oil. The commercial stuff you linked to appears to be mostly hot peppers from this region packed in oil but other brands look like a mix. I also saw something that stated these Calabrian hot chilis are like 25000 plus on the scoville scale(so similar to arbols or Thai) which makes me think the paste you used is likely not all this hot Calabrian chili variety ? By the way thank you so much for your videos, we have followed many of your recipes successfully. I know you being in Panama must make doing what you do doubly difficult . My wife is Costa Rican and we have a home down there close to Panama.
Hey Matt. There's so much flavor in those peppers it's out of control!! My first thought was to add some of this as a pizza topping!! I actually may do that tomorrow :)
@@2guysandacooler It seems nduja is having a moment right now. I saw it being featured recently on seriouseats. They had a recipe for it with mussels that looked fantastic too.
Hi Eric, I screwed up badly, I mixed up a batch of mold 600 because I didn’t do the cold smoke, I added it to the mash instead of brushing it on the outside, did I destroy this batch, I feel like such an idiot, I should have read the whole thing so I deserve what i get
@@2guysandacooler the ones we made with the beef middles are at like 43% right now but i wanted to keep some in the fridge to back slop some panchetta coppa and loins i have EQing right now before we start another batch.
Thanks my friend and I are definitely gonna make some
We've just started up a new blog/website!! Don't forget to check it out at twoguysandacooler.com . Here I'll have all my recipes in a printable format (we've been getting lots of requests for that) and what's cool is that we've added a widget that allows you to adjust the quantity you make. All you have to do is press the quantity number and adjust accordingly. There will also be a bunch of other miscellaneous stuff on the site as well. Be patient as I just got it going but i'm trying to post frequently... Be sure to sign up when you visit the site so you never miss a recipe. I want to thank the patrons of the channel for making this possible!!
Where did you get that big bag of peppers.
This is such a phenomenal channel. My man, I love your videos. You are inspiring me to build my own chamber!
Hey Adam. Thanks for the comment. I've got lots of info heavy videos about this craft so hopefully through those videos you can have a lot of your questions answered, but I'm here to help, so when you get things going be sure to reach out and let me know if you have any questions or issues.. Thanks again
I know im asking randomly but does anybody know of a method to get back into an instagram account..?
I was stupid forgot my account password. I love any tricks you can offer me
@Jasper Gunnar instablaster :)
@Kylen Riley Thanks for your reply. I found the site thru google and I'm trying it out atm.
I see it takes quite some time so I will reply here later when my account password hopefully is recovered.
@Kylen Riley It did the trick and I finally got access to my account again. I am so happy!
Thank you so much, you really help me out !
After hang time 6-8 weeks, did you vac pack and if so, how long can you store this product? Appreciate your videos and help on this question, which will be one of my upcoming projects. I want to make this for my Sons wedding along with several other dry cured meats already mature or in process for August of 2022. Thank you
Thank you for that video! My local pizzeria adds dollops of nduja on pizzas. I can not recommend this enough, it is amazing.
Can’t tell you how many times I’ve watched this video. Great work!! I making mine this week, using Umai 70mm casings. My question is how long should should I allow the nduja to mature/dry before using? Thanks for these excellent videos.
Did you use the Umai?
@@louisevad6091 Yes I did and I think it worked well. I will add that my end product was very spicy, meaning very hot. If I make again, I will modify the Calabrian pepper powder and/or paste amounts. I like hot, spicy food, but this was too extreme. Actually, painfully hot. Hope this helps.
Looks good. I stuff mine in hog middles and cold smoke after the drying - I like the mild smoke flavor that it gives.
Nice. What a cool piece of charcuterie!!
2 Guys & A Cooler yes it is. Hey I’ll give that culture a try. Have you tried B-LC 78? If so is there a difference from B-LC 007?
As always. Great stuff. I wish I was there to sample that.
That looks good 👍
We've already polished off that whole log you see in this video. I have to make another one!!
Eric, any chance you might have a recipe for Calabrian pepper paste? I have a source and would love to give it a try.
I don’t have a fermentation chamber, how can I get my starter cultures to ferment, is there another way?
The look reminds me of the consistency of pate. Spreadable goodness.
Just tried this recipe...cant wait to see how it turns out. One question I noticed you didn't mention a 30-40% weight reduction. Does that still apply?
Hi Eric, would you suggest a limit to the drying weight reduction so it remains spreadable or can you let it mature based on flavor alone?
Hi Steve. There is a point where the longer it dries the more firm it becomes. I would say that between 8-16 weeks (if you are filling a large diameter casing. Mine was 100mm). If your chub weighs 1 kilo I would go 6 weeks. The flavor deepens beautifully!!
Hi Eric. I have started to develop a few tiny blue spots on my Mold 600 coating after about a fortnight. Is this an issue?
I would wipe them down with vinegar.
Hello, I watched this video so many times because my first piece of charcuterie is going to be Nduja, in the written recipe it says to add mold 600, but it’s not in the video, so I ordered some from the sausage maker along with dextrose and flavor of Italy, is it necessary to add all 3?
If you cold smoke this sausage then technically speaking you don't need mold 600. It's great to have because it is a protective mold that keeps unwanted molds from growing but because smoke is a natural protector, molds have a hard time growing on the surface anyway. BTW, this is a great sausage to start with. It is very forgiving and your conditions don't have to be perfect to produce a great product..
@@2guysandacooler Thank you, I don’t have a cold smoker yet so I think I have to add mold 600, but I’m working on building a cold smoker for the future
@@stevieg4201 then thats perfect. mold 600 will wirk perfectly
@@2guysandacooler Thank you for taking the time for me, I’ve built my chamber and am dialing in my inkbird controller, hopefully I’ll be ready this weekend, as an Italian American, Nduja is something we cook with a lot, it will be great to be able to make it myself, let me know if you would like a few traditional southern italian recipes, be glad to share with you. 🇮🇹😎🇮🇹
Can’t find Calabrian pepper paste for love nor money here. I can get dried chillis or powder though. Could I make my own chilli paste somehow? Maybe with a mix of local chillis with some of the Calabrian powder mixed in?
Ohhh That would work. Just make sure the chilis aren't soaked in vinegar
@@2guysandacooler Ok, so I could just get some long red 'finger chillis', and mix with the calabrian, roast up and blend? I notice the commercial pastes seem to include olive oil and garlic, so I guess id add those too. I make quite a lot of neapolitan type pizza so quite keen to make my own ndjua now ive caught the charcuterie bug.
Hungry now for sausage...Thanks!
WHAT!!!!! Hey Tom!! How's it going? Have you started shipping out your JIGS yet?
@@2guysandacooler we should start shipping later this month! Had a few delays, but are looking good!
When I was stuffing the casings liquid started to separate from the meat mixture? I never had this with regular salamis. I think it's related to the 85% fat content? Do you have any ideas?
Who's recipe did you follow?
@@2guysandacooler I followed yours but I just used dry paprika powder and Calabrian chili flakes instead of the paste. it seems like the distilled water (1/4cup) that I used to mix with the starter culture somehow didn't incorporate with the meat/fat. it looked all fine but once i started with the stuffing the pressure of the sausage stuffer somehow extracted the water out of the nduja mixture.
Do you think Arbol chilis would be a good substitute for the Canbrian?
Her Bill. You can use Chili de Arbol but it won't have the same flavor. It'll be good just not the same. Chile Ancho will offer nice smokiness but no heat so perhaps a combination of ancho and arbol.... If you can get that..
@@2guysandacooler That is a good idea. I should have been more specific as well. I am a bit confused about this Calabrian chili paste vs powder and if they are made from the same chilis. I have seen an Italian guy in a youtube bit who appears to make a paste for Ndula using sweet red chilis with a little bit of hot chilis packed in oil. The commercial stuff you linked to appears to be mostly hot peppers from this region packed in oil but other brands look like a mix. I also saw something that stated these Calabrian hot chilis are like 25000 plus on the scoville scale(so similar to arbols or Thai) which makes me think the paste you used is likely not all this hot Calabrian chili variety ? By the way thank you so much for your videos, we have followed many of your recipes successfully. I know you being in Panama must make doing what you do doubly difficult . My wife is Costa Rican and we have a home down there close to Panama.
We love to put the oil from jars of callabrian peppers on pizza, some of this instead would be next level good.
Hey Matt. There's so much flavor in those peppers it's out of control!! My first thought was to add some of this as a pizza topping!! I actually may do that tomorrow :)
@@2guysandacooler It seems nduja is having a moment right now. I saw it being featured recently on seriouseats. They had a recipe for it with mussels that looked fantastic too.
How would you store the opened sausage if you weren’t putting it back in the chamber
I would vac seal it and refrigerate it
How do you store this after you make it?
vac seal in and place it in your fridge
Hi Eric, I screwed up badly, I mixed up a batch of mold 600 because I didn’t do the cold smoke, I added it to the mash instead of brushing it on the outside, did I destroy this batch, I feel like such an idiot, I should have read the whole thing so I deserve what i get
you are totally ok. no worries!! your batch is fine. dry according to the recipe and enjoy
@@2guysandacooler Thank you, I thought I blew 10 pounds of Nduja
🇮🇹😎🇮🇹
Try fermented chili (peperroni and habanero mixture), heaven😁and It would add some Lactobacillus culture..
And fermented chilli has already low pH....
Looks like a project after the i get a hold on salami.
You are going to love it!!
Have you thought of trying to use nduja to culture your starter molds and bacteria
It also makes good pasta sauce they say.
We have lamp here, work fine for Nduja????????
yes
I love lamp
i am waiting patiently for the soppresatta video haha
I just checked this morning and I'm at 38%. Close enough. Ill have it online as soon as it's edited 😁
@@2guysandacooler the ones we made with the beef middles are at like 43% right now but i wanted to keep some in the fridge to back slop some panchetta coppa and loins i have EQing right now before we start another batch.
1:54 My… "salami chamber"? 😂
fennel and garlic in nduja? first time for me.
First for me too. So good 🤤
Do you sell Nduja?
Yep.
@@2guysandacooler Great! Where can I buy some? Do you also have a video on making merguez?
@@TrappedInTheTwenties where do you live?
@@2guysandacooler The bay area, CA. Do you have a storefront for charcuterie products on your website / amazon?
@@TrappedInTheTwenties 😔. I live too far. Sorry. I just sell locally
No mold cultures?
I didn't need to as my chamber is full of good mold but if you have mold 600 it's a good thing to add
My Nduja pH was 4.65. Is this pH ok? I'm going to be putting in my cave in about and hour.
Yep, you are good to go.
Thank you.@@2guysandacooler
Superbe !
Oh, no! I'm dying here
Nice. Lol. I thought it was a bread recipe :)
LOL
👍
Best salami, better then hamon, beliv me...