Whip it. Good?
Aug. 3rd, 2014 08:03 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerLast week's Resolution Recipe, which I never bothered to post: Fuet.
"Given Spain's famed horse riding and training culture, it's not a stretch to see where this very simply seasoned sausage got its name: Fuet means "whip." The obvious implication is that this long, thin sausage is either representative of the horseman's training tool or the Spaniards' penchant for leather-clad dominas.
1 kg meat: 40% lean pork, 40% coppa (head of the pork loin), 20% tocino (pork fat)
10 g T-SPX culture
100 ml distilled water
10 g minced garlic (Ha! I used... more.)
28 g kosher salt
3 g dextrose and 3 g sugar (I used 6 g sugar)
2.4 g curing salt #2
50 ml white wine, chilled
5 g white pepper
32mm hog casings
Grind or chop the meat. Combine the wine and white pepper to create a slurry. Mix everything together until it is tacky and uniform in texture. Stuff into 18" lengths. Ferment at 65-80 F and 85-90% humidity for 2-3 days. Hang to dry for 1-2 months, until they have lost about 35% of their green weight.
What worked: They were decent. Uncomplicated and not scary. Eulalia / Laurel helped chop, mix, and stuff; so I owe her at least one of them next year.
What didn't:Eh, they weren't that exciting. ETA: Apparently they needed more fermenting time. They were really good at a Saluminati meeting nine months later.
Will I make it again?I might, just because they are a plausibly medieval sausage and they won't frighten anyone. But it's not something I will put in the regular rotation. I am more likely to make them after tasting the further-aged versions.
"Given Spain's famed horse riding and training culture, it's not a stretch to see where this very simply seasoned sausage got its name: Fuet means "whip." The obvious implication is that this long, thin sausage is either representative of the horseman's training tool or the Spaniards' penchant for leather-clad dominas.
1 kg meat: 40% lean pork, 40% coppa (head of the pork loin), 20% tocino (pork fat)
10 g T-SPX culture
100 ml distilled water
10 g minced garlic (Ha! I used... more.)
28 g kosher salt
3 g dextrose and 3 g sugar (I used 6 g sugar)
2.4 g curing salt #2
50 ml white wine, chilled
5 g white pepper
32mm hog casings
Grind or chop the meat. Combine the wine and white pepper to create a slurry. Mix everything together until it is tacky and uniform in texture. Stuff into 18" lengths. Ferment at 65-80 F and 85-90% humidity for 2-3 days. Hang to dry for 1-2 months, until they have lost about 35% of their green weight.
What worked: They were decent. Uncomplicated and not scary. Eulalia / Laurel helped chop, mix, and stuff; so I owe her at least one of them next year.
What didn't:
Will I make it again?
no subject
Date: 2014-08-05 02:30 am (UTC)no subject
Date: 2014-08-05 02:16 pm (UTC)