An easy guide on how to make your own Fuet, a cured sausage from Catalonia. This is a wonderfully decadent cured sausage with wonderful garlic tones. This takes around 2 weeks to be ready and is good for the beginner.
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INGREDIENTS
1kg pork – I use an approximate mix of 80/20 (meat to fat ratio) that can be achieved through using pork loin and pork belly. I find 600g pork loin and 400g of belly pork (skin removed) a good mix)
30g salt (3% of the weight of meat) *
10g of freshly minced garlic (around 3 cloves)
5g of white pepper
50ml of dry white wine
1.5m-2m of hog casings (30-34mm)
[OPTIONAL] – using Bactoferm T-SPX – if you like to use a starter culture to assist with the promotion of the good bacteria and the ph level of the meat during and after fermentation then use 0.125g of T-SPX with 25ml of room temperature distilled or bottled water and add this to the meat mix. Don’t use tap water as the chloramine will kill the starter culture.
*We make our own informed choice on the use of additional nitrates and curing salts. If you choose to use these - swap the 3% in salt to 2.5% salt and 0.25% Instacure #2 / Prague Powder #2. You can read more in our article here : To use or not to use Nitrates (Pink Salts, Instacures) ([ Ссылка ])
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