Fuet is a Spanish pork sausage, dry cured, like salami












       

Home








Sausage
Recipes




 

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.

 



 meat selection
 

Lean pork,  (Class I) - ham, butt, loin,  1.25
kg (2.75 lb)Lean or medium lean pork, (Class III) -
picnic, legs, other trimmings, 2.25 kg (4.95 lb)Hard
fat (back fat), 1.5 kg (3.3 lb)Meat total: 5
kg (11 lb)more on meat selection in
Meat
Classification

salt
pepper
paprika
garlic

nutmeg
allspice
coriander
sugar
Cure # 2
 
More on Cure 2
Salt content: 2.8% (Salt plus cure #2)
Bactoferm™ T-SPX -
slow acting culture for making traditional sausages.

130 g
10 g
20 g
5 g

3 g
2.5 g
2.5 g
10 g
12.48 g
 

7 Tbs.
5 tsp
10 tsp
2 cloves

1.5 tsp
1.5 tsp
2 tsp
2 tsp
2 tsp
 
 


ingredients


1
grinding

Grind cold/partly frozen meat and back fat through 3/16 (5
mm) plate.


 2
mixing
Mix meat, fat, salt, Cure 2, spices and starter
culture together until feels sticky. Don't add extra water (some
water is added to starter culture).


 3
stuffing
Stuff sausage mass into 38 - 50 mm casings (hog
casings, beef middles or collagen casings or synthetic
protein-lined fibrous casings). Make 16" long links. Casings
must allow moisture and smoke (if used) to go through and they
have to shrink with the sausage which will keep losing
moisture and will become smaller.


4
conditioning
Place sausages in a
fermenting/drying chamber for a few
hours (depends on diameter of the sausage) until they
feel dry. That is best accomplished at lower humidity (<60%) and
no air draft applied.


fermenting/drying

Temperature: 18º-25º
C (66º-78º
F), humidity: 95-92%,
air draft: 0.5-0.8 m/sec, time: 2-4
days. Two days is normally sufficient for a sausage
not thicker than 50 mm.


drying I

Temperature: 18º-22º
C (66º-70º
F), humidity: 90 -85%,
air draft: 0.2-0.5 m/sec, time: 5-10
days.


drying II

Temperature: 15º
C (60º
F), humidity: 80-75%,
air draft: 0.05-0.1 m/sec, time: 4-8
weeks.


 5
storing

Temperature:
10º-15º C (50º-60º
F),  humidity: 80-75%,
air draft: 0.05-0.1 m/sec



Notes:


If a fast-fermented sausage is desired, use a
fast-fermented starter culture. The fermenting temperatures
will be higher and the drying process shorter.
Some fuets are covered with white mold, others not.
M-EK-4 Bactoferm™ 
mold culture can be applied for production of
white/cream mold.
Drying chamber should be dark.
The fat content is about 30-35% and this sausage is
dried until around 30-35% in weight are lost.





 

 


Page added on April 6, 2008


Copyright©2008 wedlinydomowe.com All rights reserved
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 



geovisit();