Is this Nduja Hack any good? MUST or BUST

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‪@foodwishes‬
Today we are making the Hacked version of the Classic Southern Italian Salami known as Nduja. You can find the original video here: • Spicy Salami Spread (N...
For the Calabrian Chili's, you can use whole chili's like in this video, but I would personally recommend using a Calabrian Pepper paste. I think you will get an even better result. You can buy the paste here: tinyurl.com/yx...
You can also find the recipe for this "Cheater" version of Nduja here: foodwishes.blo...
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Опубликовано:

7 сен 2024

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Комментарии : 116

@tacottogetherness7604 9 месяцев назад

I'm watching you critique the OG like "THE NERVE OF YOU"

@2guysandacooler 9 месяцев назад

LOL🤣🤣

@Getouttahere78 9 месяцев назад

Absolutely love Chef John's channel ‼️ The expression on your face when he drops his punchline 🤣

@2guysandacooler 9 месяцев назад

For this recipe I would suggest using a Calabrian Chili paste rather than whole chili's. Here's a great source: tinyurl.com/yxcpc9cp

@HVACRTECH-83 9 месяцев назад

Nevermind it's working now. It kept saying page not found or something like that

@pat-z 9 месяцев назад

I am a big fan of Chef John. I have made this recipe and thought it was great. But I like the idea of using “fresh” lard (as opposed to the stuff sold in a white brick).

@firstlast446 9 месяцев назад

Chef John gotta be the youtube cooking video goat

@2guysandacooler 9 месяцев назад

He's got a great library of recipes!!

@SausageKingofCanada 9 месяцев назад

What wonderful idea for a quick spread during Christmas social season! I appreciate your channel a lot!

@2guysandacooler 9 месяцев назад

Thanks so much! 😊

@David35445 9 месяцев назад

I've never gone wrong with Chef John. This has made my short list to try!

@KnowPorcelain1 9 месяцев назад

Agree and aged Nduja is going to be more complex and vastly superior, however I am very interested in this recipe as a dip at a BBq, but I would substitute the butter with a creamy goats cheese, in fact although its December here in the UK I am going to experiment this recipe as a dip, rather than a spread this week, but I will substitute the Calabrian peppers for the last of my own grown chilli.

@2guysandacooler 9 месяцев назад

Very cool idea!!! I'm digging the goat cheese idea!

@boatworkstoday 9 месяцев назад

Awesome approach Eric!! Loved it ;-)

@stephenfriedenthal8312 9 месяцев назад

Very interesting. But…. If I wanted easy I would just buy salami in the store. I love the creativity and the flavors that we develop over time with the traditional methods. Thanks for doing this though!

@davidhalldurham 9 месяцев назад

Two of my favorite YT cooking channels coming together! Excellent, Eric. Thank you. And thank you, Chef John.

@richhansen8617 9 месяцев назад

Love the must or bust concept, very entertaing video!

@rageisalotofwork 9 месяцев назад

I'm going to spend this Christmas in Mexico so some of these items will be a little hard to find, but im definitely going to try it with some mexican salamis and chilis.

@bradh74 9 месяцев назад

Looks great! I think the hack version looks more appetizing though. It sound kind of like salami/pepperoni spread with heat, Ham salad minus salad dressing/mayonnaise and relish. Chef John stays busy with His version of many recipes. Not sure I'll have any Salami or Pepperoni that will make it to the grinder for a sandwich spread but it's a nice idea. Thanks Eric!

@2guysandacooler 9 месяцев назад

LOL, Yeah the use of the fresh ingredients certainly makes the color pop!!

@jmmybizzarri8273 9 месяцев назад

This sounds delicious to me, considering that can be done in 24 hours. In the future, I'll definitely want to try the real thing, since I never had it before, but for now I'll try this. I would love to see you trying to make mortadella! Thank you for your amazing videos!

@adamlee6435 9 месяцев назад

Actually he already does have a Mortadella video

@2guysandacooler 9 месяцев назад

Here you go: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NPBi_VEoj0Q.html

@gregwaters944 9 месяцев назад

I think I am going to try this, looks delicious!!

@2guysandacooler 9 месяцев назад

I think you'll love it!

@enriquepizarro8591 8 месяцев назад

Loved you segment of comparison. I am a food Wishes fan as I am of your show and to see you give this spread a thumbs up was awesome. Can you please do a few more comparison of maybe his summer sausage and other sausages that he makes? Fans would love that. Thank you because you have put the world of dry sausage and devices needed for preparation within reach for home cooks. One last thing I tried the He rew National hot dog recipe and I wanted to know if I could hand mix the final grind into the farse mix because I don't have a kitchen aid machine and you don't recommend a food processor which I do have. Once again Thank you!!!❤

@joeyhardin1288 9 месяцев назад

Thank you. Instead of using butter when I made this, I used bacon drippings. God Bless and stay safe.

@2guysandacooler 9 месяцев назад

I bet that was tasty!!

@miklin6203 9 месяцев назад

Nice…,I could think of 5-7 black olives added to the mix and replace the butter with pig lard.. Some Pimento de la vera would work wonders to it.

@philkraemer6478 9 месяцев назад

Hello - I have been watching your videos for a couple of years - i noted your video for a leberwurst and was hoping that you could also do a video on Brauhschweiger as well - since we are on the topic of spreadable meat products. Thanks,

@rickgillespie2727 9 месяцев назад

Would love to try it!!!

@DavidZarlenga-ke2qe 9 месяцев назад

Definitely going to try this!

@Harbicide 9 месяцев назад

My daughter lives in Modena, It. She brought me back Nduja Spilinga which is a thick paste.

@markskibo5159 8 месяцев назад

When I want sausage NOBODY messes with 2Guy's When I want recipes in general NOBODY messes with Chef John !!!

@KenJohnsonUSA 9 месяцев назад

I was thinking the olive oil and butter would cause issues. Olive oil is too runny and butter lacks the mouthfeel of pirk fat. I was actually thinking bacon and then rendering fat from country ribs or Boston butt trimmings to use instead of the butter and olive oil. I also thought a 1/3 cup of cultured Greek yogurt would be good. Then, letting it sit in the fridge a couple of days so the acid and flavors could marry better.

@2guysandacooler 9 месяцев назад

OHHH Very interesting! If you try it I'd love to hear about it

@paulopera2545 9 месяцев назад

As usual, great content. I've made this recipe and enjoy it. Will look at using a very small amount of liquid smoke next time along with the pancetta.

@stevieg4201 9 месяцев назад

I made this today, instead of pancetta I used bacon, I also added about 4g garlic powder and 4g onion powder, mixed it up and tasted it, then added about 1/2 tsp writes liquid smoke. It’s not horrible, it’s still not Nduja, but for something that you can make in 20 minutes, it’s not bad. Though I’d share. 🙏🏽

@chudpunter 8 месяцев назад

I feel like anchovies, maybe even fish sauce, could really supplement the savory funk I'd be hoping to see in a salami spread.

@vaazig 9 месяцев назад

Given the huge amount of Nduja spread that can be produced quickly this spread is perfect for... a Swedish style savoury layered cake. Also knowm as smörgåstårta. 🤤

@mihaelatudor2417 Месяц назад

Surely not everyone has a cool, constant temperature, aired room to keep the nduja for 4-5 months until ready. So, I go with Chef John's recipe 😊

@rigoutz 9 месяцев назад

You talked about everything, and you helped many people in the technique of making salami. Not once have I heard you use phosphate as a binder.

@2guysandacooler 9 месяцев назад

Yep. I'm saving that little gem for a future video

@rigoutz 9 месяцев назад

at least tell me if it's ok to use it in the recipes where you say to use dry milk.

@2guysandacooler 9 месяцев назад

@@rigoutz yes. use . 3 %

@rigoutz 9 месяцев назад

i love you man😀😀

@nevinmurtha1670 9 месяцев назад

This sounds good. I would think that using a good quality lard rather than buter would improve it.

@SmokyRibsBBQ 9 месяцев назад

This looks like a must try for sure! The link you posted for the chili paste doesn't work so you know. Great video Eric!

@2guysandacooler 9 месяцев назад

Thanks Russ. I just fixed it😉. If you try this be sure to let me know.

@stevieg4201 9 месяцев назад

I saw this one a while ago, it’s pretty interesting, I’d make this for sure, I think you had a great idea to use smoked bacon in it, that may be key, and maybe some spices could help too? Great video. 👍🏽

@TheShawnymaria 9 месяцев назад

Looks incredible!

@crb2222 8 месяцев назад

Dude your channel rocks

@mhariclare1 2 месяца назад

I’m definitely jog a try this recipe…just not on a toasted hot dog bun 🤣🤣❤️

@Mister_Mag00 5 месяцев назад

looks good id probably use a little less oil cuz its a bit moist for me :D id add some liquid smoke in there tho

@georgesevelle8778 9 месяцев назад

Very Interesting, I intend to make the original recipe that you demonstrated during Season 4 I'd rather have the more complex flavor development.

@2guysandacooler 9 месяцев назад

It's very tasty!!

@toddstropicals 9 месяцев назад

I'd definitely eat it !

@tripackonetooth4910 3 месяца назад

I wonder why Chef John didn't use lard instead of olive oil and butter...

@geniuspharmacist 7 месяцев назад

Chef John might be the GOAT RU-vid chef but Dear Eric is the GOAT charchutier.... BTW, there are a few varieties of salami that are smoked.... I'm pretty sure German salami is smoked and possibly stone Eastern European varieties.... I guess using a smoked salami is going to be better than smoked bacon ... Lately, most bacon in the US is inferior quality.... overly salted and loaded with water, sometimes high in sugar, and almost always lacks greatly in flavor.

@billshepherd4331 9 месяцев назад

He does a good plating!🤷‍♂

@bigjoemann 9 месяцев назад

I've never made a Chef John recipe that wasn't delicious.

@toddstropicals 9 месяцев назад

Well Eric, I gotta tell ya the Calabrian chili paste (hot) gets here Friday so I can make your version. I also grabbed a few hog bladder too... So this chili paste has citric acid should I alter the pH on it? I'll post it on Reddit also.

@2guysandacooler 9 месяцев назад

For this salami It's up to you. The texture is less important for this one because it's spreadable. I neutralized the ph, just so I can have the acidity and the flavor come from fermentation. I didn't want the Nduja to be too tangy. But the choice is yours. I've done it both ways and it turned out great

@toddstropicals 9 месяцев назад

@@2guysandacoolerGreat, yeah I want the fermentation flavor.... Thanks!

@rebelcolorist 9 месяцев назад

Mmm... Bet some smoked agreed guanciale would be an amazing sub for the pancstta... 🥰

@2guysandacooler 9 месяцев назад

agreed!!

@olivermauser8667 9 месяцев назад

I can imagine making a burger out of it 😋

@2guysandacooler 9 месяцев назад

Stuffed in ravioli would be awesome as well!!

@jamesmccolgan3230 9 месяцев назад

What if you added a few drops of liquid smoke

@DrDoc-pw7eb 8 месяцев назад

Have you ever thought of making stokkies?

@luranzaechols8303 9 месяцев назад

Could you guys make a caviar?

@peterbourgeois8492 9 месяцев назад

Totally unrelated, why does American style pepperoni only need to be dried to 20% and cooked to 135 degrees. Thanks.

@2guysandacooler 9 месяцев назад

Because it's a semi dried sausage. Just like summer sausage

@warmsteamingpile 9 месяцев назад

I would call it a nduja inspired spread. That being said I would make it.

@2guysandacooler 9 месяцев назад

It was quite tasty!!

@proq06 9 месяцев назад

Our master

@davemeyers9425 9 месяцев назад

The salami and other meats are aged prior to fabrication, shouldn't they bring that flavor along?

@2guysandacooler 9 месяцев назад

you would think so but they didn't (at least not with the complexity of traditional Nduja)

@ThirdLawPair 9 месяцев назад

I picked up some Nduja from the Calabria Pork Store in Little Italy NYC. I didn't really like the texture. It was too dense and fibrous to be spreadable at all.

@2guysandacooler 9 месяцев назад

Yeah, it all depends on how long it was dried. I like to warm it up a little bit. I find that it really softens up and makes the experience a lot better.

@ThirdLawPair 9 месяцев назад

@@2guysandacooler The one from the store was also SO spicy that you could only use a tiny little bit and there was basically no flavor other than the chilies. It was more like a solid-state hot sauce than a spicy pork spread. But that's the great part about making it at home; I can adjust the recipe however I like it. Come to think of it, if I were to make it myself and it's too dense, I could always blend it up like Chef John's recipe to make it spreadable.

@Coaltergeist 2 месяца назад

I bet a drop or two of liquid smoke would work wonders here.

@proq06 9 месяцев назад

I want pierogi with it

@vaazig 9 месяцев назад

Tortellini

@lkapigian 9 месяцев назад

LoL, I was always wondering your thoughts on this

@2guysandacooler 9 месяцев назад

LOL. I prefer the Authentic version but for a hack, I have to admit it's not bad. By the way, you'll love the update on the Freeze Dryer I just got. I'll post a new video on Patreon. It's a hoot!!!

@barbaralucero2772 9 месяцев назад

Is it possible to get a milder, less spicy chili?

@2guysandacooler 9 месяцев назад

Sure, you can get a sweet version of the Calabrian pepper: tinyurl.com/436f9bur

@petebaldetti1 9 месяцев назад

Just a quick question. I just made a batch of the real Ndjua using your directions, now I have to wait 6 months. When it is done what’s the best way to store it? (I made a lot)

@2guysandacooler 9 месяцев назад

you can vac seal it and refrigerate or freeze it.

@petebaldetti1 9 месяцев назад

How long will it keep in the fridge?

@2guysandacooler 9 месяцев назад

@@petebaldetti1 6+ months at least

@withoutprejudice8301 9 месяцев назад

add Liquid Smoke

@seawhere0 3 месяца назад

Is it a bust, or is it bussin

@anderspedersen7488 3 месяца назад

Oh how I hate RU-vid cooks chewing into their microphones.

@2guysandacooler 3 месяца назад

😂😂😂

@MrBubajunk 9 месяцев назад

I'd be all over that like dirt on a duck !... One I will surely be making very soon.

@danielfrank1721 9 месяцев назад

This guy talks in one liners.

@tmcdowell5986 9 месяцев назад

Not really interested in what you have to say about Food Wishes content. It's costing you a subscriber.

@2guysandacooler 9 месяцев назад

LOL. Why so serious? Oh well. Thanks for all the wonderful times we did have!! 😉

@HVACRTECH-83 9 месяцев назад

Oh boy, idk. This chef jon dude i cant listen to or watch his videos. I just cant. Im not a mean person at all, but im an honest person and without hurting the guys feelings too much ill keep it to a minimum. Its his voice and the way he narrates his videos i just cant handle it at all. Anytime i click on a video and hear that very distinct voice i immediately x out of that video. I think id rather listen to nails on a chalkboard. And im not trying to be funny here. He really disturbs my peace of mind. Am i alone here? Cause im interested to find out if maybe its me that has a problem or is it really this chef jon making tons of people wanting to pull their hair out or in worse case skydive without a shute.

@saltminer8910 9 месяцев назад

Same

@2guysandacooler 9 месяцев назад

LOL. Yeah he does have a very specific cadence that is 100% Chef john!!

@jamesthomas4080 9 месяцев назад

You are not alone. I watch all my youtube videos at 2x speed and it makes his cadence even more ridiculous. I just can't subscribe to his channel. It is like a verbal game of stop and go.

@SmokyRibsBBQ 9 месяцев назад

I can remember back 11 years ago and thinking basically the same thing as you described in your comment, but every time I searched for specific recipes, Chef John kept popping up so I started watching and really paying attention to what he was saying and doing, and actually started trying his recipes and one thing for sure, you can 100% trust any recipe this man gives you. I have yet to be disappointed in any of his recipes or methods that I have tried, and after a short time of watching him, I became a huge fan and I love his humor and I have mad respect for his culinary knowledge.

@StonerSmurfin 9 месяцев назад

@2guysandacooler I'm trying this! Love the idea 💡, i hope you do more must or bust videos like this i really enjoyed this. I bet it would be better with homemade salami and a good way to use extra salami if you make alot.

@2guysandacooler 9 месяцев назад

I do have more planned!! It's going to be an interesting series

@beltonator 9 месяцев назад

Hello, i have important to me questions. Whould You recommend Bactoferm TSP-X or Flora Italia as more universal and tastier cultures?

@2guysandacooler 9 месяцев назад

Either one works. Personally, I like Flora Italia because of how fast and predictable it is. I also like the complexity of flavors that the bacteria add during fermentation.

@lescommercantesdindochine1954 9 месяцев назад

Chopping up a cured sausage... to make a cured sausage/sausage mix is an incredible waste of efficiency.

@lescommercantesdindochine1954 9 месяцев назад

The whole concept here of purchasing sausage made by a third party... to make "home made" charcuterie, seems to defeat the entire purpose. Eric's videos are all really great, maybe with the exception of this one.

@2guysandacooler 9 месяцев назад

I think you are missing the point. Chef John isn't claiming to be making "homemade" charcuterie. He's claiming to be making spicy salami spread. You have to remember that not everyone has the skill set or the capability to make things like Nduja. Creative hacks like this allow people to experience dry cured meats in a different way. I think whoever makes this will have fun and will thoroughly enjoy the finished product, and I think that's the point.

@lescommercantesdindochine1954 9 месяцев назад

I find it ridiculous to put pancetta into njuja.

@2guysandacooler 9 месяцев назад

LOL, This isn't Nduja. It's a Spicy Salami Spread. 😉