Postby NCPaul » Sun Dec 07, 2014 11:35 pm
Fuet Snack Sticks
Following the recipe for fuet (which means whip in Spanish) given by Jeffery Weiss in his book “Charcuteria” with changes noted.
Trimmed pork butt 800 g
Back fat 400 g
Lean pork belly 800 g
Garlic powder 3 g (the book called for 10 g of fresh garlic)
Salt 56 g
Dextrose 6 g
Sugar 6 g
Cure #1 4.8 g (the book called for Cure # 2)
White pepper 10 g
Sherry (very dry) 50 mL
Bactoferm T-SPX 1.5 g (the book called for 20 g)
Sheep casings or equivalent 24/26 mm
(REQUIRED – this recipe should not be attempted with other casings)
Grind the nearly frozen meat and fat through a course plate. Mix the ground meat with the seasonings until a sticky mass forms. Stuff this into flushed and soaked sheep casings. Form into 12 inch (30 cm) lengths leaving a 4 inch gap to cut and tie off the sticks.
The meat looked like this:
Stuffed:
After fermenting (color now bright pink):
The pH was measured after fermenting at 72 F and “high humidity” (see photo)
24 hrs. pH (neat) = 5.1
44 hrs. pH 9neat) = 4.8
At 32 hours, the sausages were placed either in a full sized refrigerator in my kitchen (Whirlpool), in a dorm sized refrigerator in my basement (beer fridge), or in my curing refrigerator in my garage. The weight loss was tracked over time with the following results:
Upstairs Fridge
Hours Wt g Wt % % Loss Temp/RH
32 425 100 0
80 386 90.8 9.2
152 354 83.3 16.7
188 318 74.8 25.2
236 299 70.4 29.6 37 F/66 %
284 284 66.8 33.2
332 273 64.2 35.8
392 263 61.9 38.1
Beer Fridge
Hours Wt g Wt % % Loss Temp/RH
32 913 100 0.0
80 828 90.7 9.3
152 730 80.0 20.0
188 646 70.8 29.2 40 F/58 %
236 609 66.7 33.3
284 574 62.9 37.1
332 556 60.9 39.1
392 538 58.9 41.1
Beer Fridge
Hours Wt g Wt % % Loss Temp/RH
32 410 100 0.0
80 364 88.8 11.2
152 340 82.9 17.1
188 308 75.1 24.9 40 F/58 %
236 285 69.5 30.5
284 271 66.1 33.9
332 259 63.2 36.8
392 249 60.7 39.3
Curing Fridge
Hours Wt g Wt % % Loss Temp/RH
32 115 100 0.0
80 107 93.0 7.0 49 F/84 %
164 101 87.8 12.2 51 F/79 %
236 91 79.1 20.9
284 83 72.2 27.8 50 F/80 %
332 79 68.7 31.3 49 F/78 %
The temperature and humidity were measured for all three fridges as noted. The range of temperature and humidity was not controlled in any way and likely had wide variations. The beer fridge was opened once in the morning and 4-6 times in the evening.
Even sticks in the same small fridge showed variation in drying rate (probably due to location within the fridge). The drying target was 30 % weight loss within 14 days; the curing fridge with the highest RH just made this target, lower humidity made the target easily. The final product:
I like these best at 40 % weight loss, but I have dried these up to 48.8 % loss and the taste was fine (a bit more chew
).Fashionably late will be stylishly hungry.
Chorizo Riojano Snack Sticks
Following the recipe for chorizo Riojano given by Jeffery Weiss in his book “Charcuteria” with changes noted.
Trimmed pork loin 600 g
Back fat 200 g
Lean pork belly 200 g
Garlic powder 3 g (the book called for 10 g of fresh garlic)
Salt 24 g
Dextrose 3 g
Sugar 3 g
Cure #1 2.4 g (the book called for Cure # 2)
Pimenton dulce 15 g (the book called for 20 g)
Sherry (very dry, ice cold) 50 mL
I mix these 2 items into a slurry.
Bactoferm T-SPX 0.75g (the book called for 10 g)
Sheep casings or equivalent 24/26 mm
(REQUIRED – this recipe should not be attempted with other casings)
Grind the nearly frozen meat and fat through a course plate. Mix the ground meat with the seasonings until a sticky mass forms. Stuff this into flushed and soaked sheep casings. Form into 12 inch (30 cm) lengths leaving a 4 inch gap to cut and tie off the sticks.
The meat looked like this:
Stuffed:
After fermenting:
The pH was measured after fermenting at 72 F and “high humidity” (see photo above post)
24 hrs. pH (neat) = 5.4
44 hrs. pH 9neat) = 4.7
At 32 hours, the sausages were placed either in a full sized refrigerator in my kitchen (Whirlpool), or in a dorm sized refrigerator in my basement (beer fridge). The weight loss was tracked over time with the following results:
Upstairs Fridge
Hours Wt g Wt % % Loss Temp/RH
32 475 100 0
80 421 88.6 11.4
152 389 81.9 18.1
188 359 75.6 24.4
236 343 72.2 27.8 37 F/66 %
284 329 69.3 30.7
332 320 67.4 32.6
Beer Fridge
Hours Wt g Wt % % Loss Temp/RH
32 612 100 0.0
80 543 88.7 11.3
152 506 82.7 17.3
188 468 76.5 23.5 40 F/58 %
236 441 72.1 27.9
284 426 69.6 30.4
332 412 67.3 32.7
