[thaifoodmaster] Making Fermented Thai Pork Sausage (แหนมหมู ; Naem Moo)

Naem is a fermented sausage made with pork, pork skins, cooked sticky rice (gelatinous), fresh garlic, salt, sugar and bird’s eye chilies. The sausage is wrapped in banana leaves or synthetic casings and fermented for 3-5 to days at about 30C and 50% humidity. The fermentation process enables the growth of Lactic acid bacteria and yeasts, mostly lactobacilli, which accounts to the sourness of the sausage. The salt acts as an inhibitor preventing the meat from going rotten, allowing Lactic acid bacteria and yeasts to feed on the rice and sugar, fermenting the meat to perfection.

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