Fuet

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.

MeatsMetricUS
lean pork700 g1.54 lb.
back fat300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp
Cure #22.5 g½ tsp.
dextrose (glucose)3.0 g½ tsp.
pepper3.0 g1½ tsp.
paprika4.0 g2 tsp.
garlic powder3.0 g1 tsp.
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and back fat through 3/16” plate (5 mm).
  2. Mix all ingredients with meat.
  3. Stuff firmly into hog, beef middles or 38-50 protein lined fibrous casings.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Dry at 16-12º C (60-54º F), 85-80% humidity for 1-2 months.
  6. Store sausages at 10-15º C (50-59º F), <75% humidity.
Notes

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

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs