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.

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
  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),

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

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