Celebrate Sausage S02E17 - Catalonian Fuet
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- čas přidán 16. 10. 2021
- #celebratesausage
Today we are making the Catalonian Fuet. You can find a printable recipe (with adjustable quantities) here: twoguysandacooler.com/fuet-sa...
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Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric
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This channel remains undefeated. Keep up the great work
Just discovered this channel and now I'm loving it!
From Spain:
Looks just delicious!
You nailed it.
Thank You so much for all of your Charcuterie knowledge and sharing that with us all.
Also, those Smokin' It Smokers are something else! I was seriously looking at importing one into the UK, but it was an absolute pain thanks to our Customs and Shipping regulations etc. So, went for a little Cookshack instead. Once again, many thanks for sharing all of your knowledge with us all and showing that Home Charcuterie is achievable.
i just love Catalonian Fuet, there is just something bout the taste that makes me go crazy.
Thanks for making this salami, it's my favorite salami, and I will definitely try your recipe.
I love fuet and the cured Llonganissa de pagès which is usually drier and has a strong mould cover.
Thanks for the video.
This recipe is incredible, a strong hug from Brazil.
Thank you very much
You are the best Salami maker on the internet! Thanks again for another great video Eric.
Hey Duncan. Thanks for the excellent comment. Thanks for watching!
Another great video Eric! Salami making is the next step for me. Thanks so much for this information.👍
I can't wait to see what kind of fun and creative salami you make!! Salami making is certainly next level charcuterie. I have mad respect for the salami maker 😁😁
Отличная работа! С технологической точки зрения сделано безупречно! ❤
Quina pintaca mes bona te aquest fuet!! Bravo!!
Great channel and content, thanks!
Your T on the tag was partially left on the countertop. Lol. Love the series
Lol. I just noticed 🤣🤣
Looks delicious.
Just Great!
Thank you.
Looks good Eric..
Eric I enjoy watching your videos I do a lot of summer sausages canning fish now I want to cure sausage and you are a big help the you
awesome video
Great content. Is there a video on how long the different types last?
Hi Eric, there's a dried sausage sold in France at large supermarkets. It's simply called Saucisson Sec au Roquefort. Dry pork sausage with Roquefort cheese. It is divine. I've experimented with making it myself over the years but wondered if you had ever made it before? Maybe a candidate for Season 3? 🙂
ohhh!! never made it but sounds awesome!!
@@2guysandacooler My all-time favourite dry-cured sausage. It is truly amazing.
Wow what a unique salami! I really enjoyed this! Love the mold transfer!
@@McGieHomesteadAdventures Thank you sir!
Hah... 24°C ambient temperature would make me melt. 18°C is my comfort zone.
This is one of my favourite Serrano ever I eat it by the tone if I was there I would most like eat your whole fridge my mouth is watering
It's not a Serrano but am glad you like it
Thank you for showing us, Fuet is my favourite, probably because it's so forgiving to make, even if I buy it in the supermarket it's still delicious. However I do have a question, if I would like more penicillin cover (I just love that aspect of that taste), how would I achieve that?
Perhaps by spraying it on?
hi just a question, if wrapping the meat increases humidity, on ur other vids, you wrap the meat that you would use for ph test, while the others just hang unwrapped? would there be a difference in ph then or just neglible if there is?
I’m slowly gathering all I need to start making fuet. Does it really taste like the one found in Barcelona? Is garlic part of the original recipe? I never thought it had garlic in it.
The best one they have is the Fuet Espetec Extra.
Thanks
Hi
Love watching your videos.
I followed your Fuet recipe and I’m into day 10.
I had a PH reading of 5.3 after 36hrs. I’ve develop a white substance around the Fuet naturally, in the wine cooler I set up. Temp ave 13°c and humidity 80%. In the time of drying I notice I’ve lost 40%+ in weight and still soft when squeezed. The ends are firm. Should I leave it for the 3 to 4 week period to firm more? The appearance and smell are great.
Cheers, AG
Yep. Leave it to dry till you reach the desired hardness
I love fuet, when there is a sale on it, I usually get it no matter what.
Where do you buy it
@@shawntwheeler1 I live in Costa Rica, it is not something you typically find as it is a Spanish product. I buy it on a Distributor that imports it from Spain, or a fancy super market that has Spanish products in stock.
Thanks! Does the mold change or add to the flavor?
Yes. It gives it a slightly different flavor. Cheesy, mushroom flavor
ive been watching alot of your videos. what do you use if you are allergic to penicillin?
I would use a product called potassium sorbate. It keeps mold from growing on your salami. czcams.com/video/0kpk4Wre9Ew/video.html
Alternatively you could use the UMAI bags and do refrigerator salami which will not grow mold,,,
I have watched several of your videos and have a generic question. After several bad batches I started following the guidance in the Marianski book "The Art of Making Fermented Sausages". When fermentation is complete, they suggest gradually lower the humidity. Your videos don't say you do that, so curious do you adjust it gradually to get to the drying humidity level as a common practice or do you go directly to the drying humidity? One of the issues I had was case hardening so adjusting it gradually made sense. Though I have learned the hard way that keeping a high humidity presents other challenges.
I don't particularly like that method as it will limit your ability to add new product. My advice is 80% humidity all the time, no need to adjust. If you've been watching my videos then you'll see the results for yourself. I keep my chamber at 80% and 55f (i've had it like this for the past 5 years). If you are having case hardening then perhaps you might have too much air flow in your chamber or your chamber needs to be dialed in based off of how the compressor kicks on. Just a thought.
Hi there! Im from Buenos aires, argentina!
first, i really enjoy watching your videos, its helps a lot to me and my charcuterie.
Second, i have a question. In your website is the recipe for making this catalonian fuet, and it says 5gr minced garlik and 50ml wine PER KILO.
We make 50kg batches, and the equality of thats seems to be A LOT GARLIC and A LOT of wine.
Its correct to use 500g minced garlic and 2500ml of whine?
thx, love your videos!!!
I know it seems like a lot but 50kg is a bunch of fuet 😁😁. The recipe is scalable so I would say yes, it's correct
Eric...HELP! I made 5lbs of this great sausage recently...exactly as shown in this video. Upon completion, I vacuumed packed the salamis and placed them in the refrigerator. They've been in storage for about 3 weeks now and I opened one of the packages. The salami had a slimy surface (used mold 600) and had an 'off' taste. What went wrong? This is not the first time I've made this recipe, but the first time for vacuum packing. Should I toss the lot?
Bro sale or not im getting it every time i go to the groverie shop
Where you a public speaker? You deliver flawlessly.
Thank you. I am very comfortable doing public speaking. 😀
I got a question, the fuet I made is pretty soft and not firm, when you press the surface , dents will occur. Do you know why, my weight loss up to 38-40%
do you have it in a drying chamber?
Made 9 1/2 pounds of Fuet. After 2 weeks, it's already reached it's 35 percent weight loss, but it's way too soft to the touch. Temp and humidity are spot on in the aging chamber. I'm going to let it go to 40 or 45 percent. Any thoughts?
Sounds legit. The more it dries the more firm it will become.
Hi Eric. Great video. Thank you so much for sharing. What can I do if after 24 hours my pH is just over 5.2? Should I keep it longer until I reach the 4.9?
Correct. Let it ferment longer. Figure another 6-8 hours
@@2guysandacooler 8 more hours have passed. Still 5.2-5.3.
@@juanchuj what culture did you use, what sugar are you using, and what 5emp are you fermenting at. Also what pH meter are you using to test the ph
@@2guysandacooler i used Flavor of Italy for starter culture, Dextrose for sugar, temp has been between 26-30 celsius. My meter is the apera sh60 with the spear probe.
Apera PH60. Sorry.
I think a sausage gone wrong video would be great. unless you never have any failures
lol. I'm sure I can screw one up for a special video😁
Just made it today. I'll let you know how it turns out - my version is 100% beef though (halal/kosher)...
You didnt let us know...
I get these in Germany all the time they taste unreal but smell like dog paws 🐾 😂
typical industrial fuet smells like cum LOL. But tastes great when you eat it. It is so addictive
It's the most disgusting smell I ever came across. I took one whiff and threw the sausage in the garbage 😂😂😂
Would eating the mold be dangerous to someone who is allergic to penicillin?
hello, no way to find the chemical ingredients in Philippines or Asia. Could you be more explicit or mention alternative ingredients? thanks
Hi , What is the ripening temp and humidity? And air flow?
humidity 90%+ and temp needs to be between 75f -85f. No air flow needed for ripening
@@2guysandacooler won’t 90% humidity too high for ripening? I know the mold will grow very fast under this humidity and this will impact the drying process
@@tinama1786 No. When it comes to fermenting (ripening) salami you want the high humidity. Salami will ferment within 24-72 hours and the high humidity will prevent the salami from drying out during that time. Also you want strong mold growth on many of your salami. This actually aids in the drying and balancing of the ph. So if you watch any of my salami making videos you will see this in actual practice. Let me know if you have any other questions.
I strongly believe that it is / it can be exactly the same Penicillum Candidum that we use to add in the process of cheesemaking. Am i wrong?
You are correct. You can use basically any beneficial mold
свежак
Fuet is a Catalan salami*
That is true!!
If I learned anything from my time in Sabadell is that Catalans are proud of their culinary heritage. It's the first thing my friends had me eat, a bocada de fuet.
Any chance we see butifarra?
I've actually been looking at several varieties. Very interesting sausages. I will certainly have them on the channel. Thanks for the comment
@@2guysandacooler butifarra blanca/negra/d'ou (yellow egg sausage that is cooked), Llonganissa de pagès. There are a few.
And there not so much spice's inside I don't like salty or pepper salamy
I love everything charcuterie beside fuet. It feels and taste like raw pork for me and i don't know why. I eat anything between heaven and earth but not this.