Spanish Fuet Recipe
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
3 hrs
-
Total Time
30 d
-
Servings
4 servings
-
Calories
834 kcal
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Course
Main Course, Appetizer
-
Cuisine
Spanish
Spanish Fuet Recipe
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 400 g lean pork meat
- 400 g coppa
- 200 g pork back fat
- 1 g T-SPX starter culture
- 100 ml water
- 10 g garlic minced
- 28 g kosher salt
- 3 g dextrose
- 3 g granulated sugar
- 2.4 g Cure #2
- 50 ml white wine e.g. Verdejo, chilled
- 5 g ground white pepper
- 2 feet 32-36mm hog casings
Instructions
- Freeze the meat, the fat and the grinder parts for 30 minutes.
- Add the T-SPX culture to a glass with 100 ml of water and stir. Set aside.
- Crush the garlic with the salt in a mortar using a pestle, creating a slurry. Add the dextrose, sugar, salt, Cure #2 and mix. Divide the mixture in half and transfer to two large bowls.
- Add the lean meat to one bowl and the coppa and back fat to the other. Mix, cover and refrigerate until ready to grind.
- Grind the coppa and the fat through a 3/8" (9.5mm) plate. Similarly, grind the lean meat through a 3/8" (9.5mm) plate into a separate bowl. Freeze the meat and the fat for 20 minutes.
- Grind the lean pork through a 1/4" (6mm) plate. Combine with the ground coppa and back fat.
- In a separate small bowl, mix the wine with the white pepper. Refrigerate until ready to use.
- Place the ground meat and back fat into a bowl of a stand mixer fitted with a paddle attachment. Start mixing on low, slowly adding the wine mixture to the mix. Next, slowly add the starter culture mixture. Continue mixing for 2 minutes, until the meat is sticky. Refrigerate the meat until ready to use.
- Stuff into soaked and rinsed hog casings and tie into long, 18" links. Using a sterile needle, prick any air bubbles. Weigh each sausage and write down the green weight, preferably on a label on each sausage.
- Ferment at 65F to 80F and 85% - 95% RH for 2-3 days.
- Hang the sausages in the curing chamber set to 54F - 60F and 80% - 85% RH for 1-2 months, until the sausages have lost about 35% of their green weight, at which point they will be ready fo consumption.
Nutrition Information
Show Details
Calories
834kcal
(42%)
Carbohydrates
4g
(1%)
Protein
47g
(94%)
Fat
73g
(112%)
Saturated Fat
26g
(130%)
Cholesterol
183mg
(61%)
Sodium
4880mg
(203%)
Potassium
444mg
(13%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 834 kcal
% Daily Value*
| Calories | 834kcal | 42% |
| Carbohydrates | 4g | 1% |
| Protein | 47g | 94% |
| Fat | 73g | 112% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 183mg | 61% |
| Sodium | 4880mg | 203% |
| Potassium | 444mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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