Spanish Fuet

Author: Marthinus Strydom
Category: Meat Curing
Serves/Qty: 1.00
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Heidi Strydom

These thin Spanish salami's are very addictive and my absolute favorite.

Marthinus Strydom

The Story

Fuet is a Catalan thin, dry-cured sausage made with pork and stuffed in hog casings. The seasonings are very simple - salt, white wine, white pepper and fresh garlic. This particular recipe predates Columbus's return to Europe with a variety of the New World peppers, so no paprika here. Though, it's common to see modern fuet recipes featuring paprika.

More about Spain

Spain, a country on Europe’s Iberian Peninsula, includes 17 autonomous regions with diverse geography and cultures. Capital city Madrid is home to the Royal Palace and Prado museum, housing works by European masters. Segovia has a medieval castle (the Alcázar) and an intact Roman aqueduct. Catalonia’s capital, Barcelona, is defined by Antoni Gaudí’s whimsical modernist landmarks like the Sagrada Família church.

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Ingredients
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80 % lean pork
20 % pork back fat
2.80 % kosher salt
0.25 % cure # 1 (if you plan on using a casing with a diameter larger than mm then use cure # instead)
0.30 % dextrose
1 % minced garlic
0.50 % white pepper
5 % white wine
flavor of italy starter culture re-hydrate 1/4 tsp of starter in 1/8 cup of distilled water for every kilo of meat/fat. let this rehydrate for 30 minutes
mold 600 re-hydrate 1/2 tsp of mold in cup of non-chlorinated water. this will do about 2-4kg of salami. let sit at room temp for at least 5 hours before use
hog casings 32mm – 34mm
0.30 % granulated sugar

Method

  1. If you are using a mould culture prepare at least 2-3 hours before you need it. 
  2. Prepare the casing by soaking in luke warm water and prepare the starter culture as it needs to rehydrate for a least 30 minutes
  3. Clean your meat of any sinew or silverskin and cut the meat and fat into small chunks (small enough to fit into your grinder)
  4. Chill your meat/fat to 0 degrees C.
  5. Grind chilled meat and fat through a medium plate (6mm). Rechill after grinding.
  6. Add all of the spices, cure, dextrose, wine, garlic, and starter culture to your chilled mince and begin mixing. Mix well until everything is thoroughly incorporated. It should feel tacky and stick to your hand if you turn your hand upside down, when finished.
  7. Stuff the mince into your casings, prick with a sausage pricker, and if you plan on using mold this would be a good time to brush it on. Also weigh your salami and record the weight.
  8. Ferment your salami by placing them in an environment that between 24c and 29c with high humidity for 18-24 hours. You can achieve high humidity by wrapping you salami in cling film. This locks in the moisture. A good place to ferment is in your oven with the light on but the oven off. The goal of fermentation is to reach a pH between 5.2 and 4.9.
  9. Once you have reached the target pH you can transfer your salami to the drying chamber.
  10. The drying conditions should be set to 13c and 80% humidity. Leave it in here till you lose 30% – 40% moisture loss. The more moisture that is lost the harder your salami will be. I personally like 35% weight loss for this salami.
  11. After the salami has finished drying slice thinly and enjoy.

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