'Nduja
by Kuba Winkowski
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Ingredients
Fresh Meat
2kg pork back fat, chilled
800g of pork mince, lean, chilled
1 ox bung, soaked in cold water for 4 hours
Spices & Dried Herbs
30g of dried chillies, blitzed into a powder
60g of smoked paprika
56g of fine salt
Fruit & Vegetables
200g of red chillies, blitzed into a paste
Speciality Ingredients
9g of curing salt, often called Cure No. 2 (get this from specialist curing retailers online)
