Fuet

Fuet is a Spanish pork sausage, dry cured, like salami. Sausage is frequently begin in Cataluña, Spain. Clashing the Butifarra, addition in the ancestors of Catalan sausages, fuet is dry cured. The name fuet agency “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 aback fat through 3/16” bowl (5 mm).
  2. Mix all capacity with meat.
  3. Stuff durably into hog, beef middles or 38-50 protein lined coarse 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% clamminess for 1-2 months.
  6. Store sausages at 10-15º C (50-59º F),
Notes

Some fuets are covered with white mold, others not. M-EK-4 Bactoferm™ cast ability can be applied.

The sausage is broiled until about 30-35% in weight is lost.

Bangers - fresh

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

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 FishSpanish Sausages