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Fermented Pork Salami (Nham)
A traditional Vietnamese‑style fermented pork salami made with pork skin, ground pork, chilies, garlic, fish sauce and a curing powder. The mixture is sealed in a zip‑lock bag and cured at room temperature for two days, then sliced into bite‑size squares and wrapped for a tangy, salty snack.
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Critical Success Points
- • Defrost pork skin completely and keep it cold while cutting.
- • Evenly incorporate the curing powder to ensure safe fermentation.
- • Remove as much air as possible from the bag before sealing.
- • Maintain a stable room temperature (68‑72°F) during the 48‑hour cure.
Safety Warnings
- • Handle raw pork with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • Keep the meat mixture below 40°F (4°C) until the curing powder is added.
- • Use the exact amount of curing powder; too little can cause unsafe fermentation, too much can be toxic.
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