Fuet with Currants

Recipes for all sausages

Fuet with Currants

Postby NCPaul » Sun Dec 24, 2017 7:24 pm

Fuet with Currants


Shoulder lean (magro) 500 g
Head of pork loin (cabecero) 500 g
Fat back (tocino) 200 g

It is important that the surface yeasts on the currants are dealt with so
Currants 90 g
Brandy 90 g
This gives after draining:
Brandy soaked currants 100 g

Dextrose 3.6 g
Sugar 3.6 g
Salt 27.6 g
Garlic powder 3.6 g
Cure # 2 2.88 g
Ground white pepper 6 g
Dry white wine 60 mL
SafePro F-LC 0.4 g
Sodium ascorbate 0.6 g

61 mm protein lined collagen casing

22 hrs. pH = 5.5
46 hrs. pH = 5.05

10/22. 1244 g
10/30 1126 g 45 F/ 89 %
11/7 1079 g. 40 F / 90 %. (13.3 %)
11/12 1007 g. (19.1 %)
11/20 978 g. 46 F / 86 %. (21.4 %)
11/26. 953 g. 44 F / 82 %
12/3. 897 g. 44 F / 60 %. (27.9 %)
12/10. 877 g. 46 F / 80 %. (29.5 %)
12/24. 822 g. (33.9 %)

I had done this as a snack stick and I liked it better in that form. The currants do give this salami a pretty face. The recipe for the fuet came from Jeffrey Weiss' book Charcuteria.

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NCPaul
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Re: Fuet with Currants

Postby wheels » Sun Dec 24, 2017 11:08 pm

Your produce just gets better and better.

Phil
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