Butcher Greg Laketek of Salumi Chicago | Chicago
Yield: 20 pounds
Adapted by StarChefs | OCtober 2018
INGREDIENTS
5 pounds pork shoulder, diced and chilled
5 pounds pork belly, diced and chilled
5 pounds pork jowl, diced and chilled
5 pounds back fat, diced and chilled
6 pounds fresh Calabrian chiles, stems removed
2 pounds dried Calabrian chiles, stems removed
9.6 ounces sea salt
0.75 ounces Instacure #2
4.8 ounces crushed black peppercorns
3 ounces dextrose
2.8 cups Chianti
Bactoferm FRM-52 (consult label for measurements) dissolved in 1 cup water
10 hog middle end cap casings
Butcher’s twine
METHOD
Chill a meat grinder, small die, and the bowl of a stand mixer. Through the grinder fitted with the small die, grind pork, fat, and fresh chiles. Transfer mixture to the chilled bowl of a stand mixer fitted with a paddle. Add dried chiles, salts, peppercorns, and dextrose; mix on low for 30 seconds. Increase to medium speed for 15 seconds. Slowly add Chianti and Bactoferm mixture. Mix 2 minutes, until mixture is combined and the meat is tacky. Using a sausage stuffer, stuff the meat mixture into the casings. Prick, truss, and hang sausages in a fermenting room at 23°C and 84 percent relative humidity for 20 hours, or until pH level reaches 4.9. Remove ’nduja from the fermenting room and hang in a drying chamber at 14°C and 75 percent relative humidity for at least 6 weeks.
