Fuet is a Spanish pork sausage, dry cured, like salami. Sausage is frequently found in Cataluña, Spain. Unlike the Butifarra, another in the family of Catalan sausages, fuet is dry cured. The name fuet means “whip” in the Catalan language.
|lean pork||700 g||1.54 lb.|
|back fat||300 g||0.66 lb.|
Ingredients per 1000g (1 kg) of meat
|salt||28 g||5 tsp|
|Cure #2||2.5 g||½ tsp.|
|dextrose (glucose)||3.0 g||½ tsp.|
|pepper||3.0 g||1½ tsp.|
|paprika||4.0 g||2 tsp.|
|garlic powder||3.0 g||1 tsp.|
|T-SPX culture||0.12 g||use scale|
- Grind pork and back fat through 3/16” plate (5 mm).
- Mix all ingredients with meat.
- Stuff firmly into hog, beef middles or 38-50 protein lined fibrous casings.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 16-12º C (60-54º F), 85-80% humidity for 1-2 months.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
Some fuets are covered with white mold, others not. M-EK-4 Bactoferm™ mold culture can be applied.
The sausage is dried until around 30-35% in weight is lost.Bangers - fresh