Celebrate Sausage S02E17 - Catalonian Fuet

Рет қаралды 36,239

2 жыл бұрын

#celebratesausage
Today we are making the Catalonian Fuet. You can find a printable recipe (with adjustable quantities) here: twoguysandacooler.com/fuet-sa...
Take advantage of the discounts that this year's sponsor's are offering:
Thermaworks (Discount Expires 11/30/21): tinyurl.com/3w8c6a8p (USE DISCOUNT CODE ---- CelebrateSausage )
The Sausage Maker (expires October 31st 2021): tinyurl.com/yjsdm4dx (USE DISCOUNT CODE ---- 2GUYS10 for 10% off order)
Dalstrong Knives: tinyurl.com/kx78nhhj (10% off your order by clicking the link)
Smokin-It Smokers: www.smokin-it.com/ (USE DISCOUNT CODE --- ChefEric2021)
Hailey Homes Cutting Boards: tinyurl.com/3ez3ww7f (USE DISCOUNT CODE --- 2GUYS15 at check out for 15% off 😁)
Jende Industries: tinyurl.com/zua2k5dk (USE DISCOUNT CODE --- 2Guys for a 10% discount off anything in your cart)
items used in this video:
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Ph Meter by Apera without Blue Tooth: amzn.to/3DNbtKt
Knives: tinyurl.com/kx78nhhj
Sausage Grinder: tinyurl.com/4buwsea6
Sausage Stuffer: tinyurl.com/wy2x3j9t
Digital Smoker: www.smokin-it.com/Smokers-s/5...
Cold Smoke Generator: amzn.to/2Zz8O8p
Accurate Scale for spices: tinyurl.com/tzsx8mk8
Large Capacity Scale: tinyurl.com/mv8mx3pm
Custom Cutting Board: tinyurl.com/3ez3ww7f (use discount code 2GUYS15 at check out for 15% off 😁)
If you would like to support our work you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases: amzn.to/3dqScEy
3. You can help support our channel through PayPal: tinyurl.com/5yfhhyce
4. Patreon (where you get all sorts of cool discounts from companies your most likely already buying from: / 2guysandacooler
Here are a few more things we use in our projects:
AMAZON LINKS:
ICucina Table top Grill: amzn.to/3m7HdTx
Kitchen Boss Sous Vide: amzn.to/3mbvP9h
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Sharpening Lapping Plate for sharpening knives and plates: amzn.to/3kMIe3S
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Smokin-It Bella's Cold Smoke Generator amzn.to/2UVTsX9
High End Accurate scale to .01g: amzn.to/3gj79dA
Economical precision scale: amzn.to/3tt3bmk
Meat Slicer: amzn.to/31XV19q
Vitamix 750 Heritage Pro Model amzn.to/2PFXe1d
Edge Pro Professional knife sharpening Kit #3 amzn.to/2NvAO24
Iwatani Professional Chef Torch amzn.to/2zUzm4E
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3eoO7A7
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
InkBird Sous Vide: amzn.to/3uQwmjw
Commercial grade Sous Vide: amzn.to/2QDYGGU
Large chamber Vacuum Sealer amzn.to/2wQp7wF
Butcher Twine & Dispenser: amzn.to/35QFhIa
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
Hobart Edge Deli Slicer (high end): amzn.to/3lRYTB7
EQUIPMENT LINKS
1.5hp #22 Meat Grinder: tinyurl.com/psn5h9ts
#12 Economical Meat Grinder: tinyurl.com/56uy52vk
5# sausage stuffer: tinyurl.com/yeryczuc
20# Electric Sausage Stuffer: tinyurl.com/25u9n25b
Stainless Steel Dutch Cheese Press: tinyurl.com/y7r4xmuw
33# capacity scale: tinyurl.com/mv8mx3pm
Hand heald vac sealer: tinyurl.com/5cs77d2m
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Thermapen Mk4 - tinyurl.com/y224z7ke
DOT Kitchen Temperature Reader - tinyurl.com/3pxtc6
Signals (4 Channel Temperature Probe) - tinyurl.com/eu6hu67m
Extra Big and Loud Kitchen Timer/Alarm - tinyurl.com/4xcj9wcw
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
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Пікірлер: 89

@cmmalek 2 жыл бұрын

This channel remains undefeated. Keep up the great work

@erkschadeable Жыл бұрын

Just discovered this channel and now I'm loving it!

@goofyahhunai 2 жыл бұрын

From Spain: Looks just delicious! You nailed it.

@LittleBearBBQ_Food_Original Жыл бұрын

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.

@dorull83 Жыл бұрын

i just love Catalonian Fuet, there is just something bout the taste that makes me go crazy.

@rcb17pilot20 2 жыл бұрын

Thanks for making this salami, it's my favorite salami, and I will definitely try your recipe.

@vaazig 2 жыл бұрын

I love fuet and the cured Llonganissa de pagès which is usually drier and has a strong mould cover. Thanks for the video.

@heitorvr 2 жыл бұрын

This recipe is incredible, a strong hug from Brazil.

@2guysandacooler 2 жыл бұрын

Thank you very much

@duncanhenry 2 жыл бұрын

You are the best Salami maker on the internet! Thanks again for another great video Eric.

@2guysandacooler 2 жыл бұрын

Hey Duncan. Thanks for the excellent comment. Thanks for watching!

@SmokinJoesPitBBQ 2 жыл бұрын

Another great video Eric! Salami making is the next step for me. Thanks so much for this information.👍

@2guysandacooler 2 жыл бұрын

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 😁😁

@user-zw5hi1ug1d 9 ай бұрын

Отличная работа! С технологической точки зрения сделано безупречно! ❤

@Neilos-sd6ti 4 ай бұрын

Quina pintaca mes bona te aquest fuet!! Bravo!!

@foodpimpz9086 2 жыл бұрын

Great channel and content, thanks!

@davephillips7550 2 жыл бұрын

Your T on the tag was partially left on the countertop. Lol. Love the series

@2guysandacooler 2 жыл бұрын

Lol. I just noticed 🤣🤣

@KowboyUSA 2 жыл бұрын

Looks delicious.

@82ivaylo Жыл бұрын

Just Great!

@stevenslavicek9711 2 жыл бұрын

Thank you.

@dfbess 2 жыл бұрын

Looks good Eric..

@mitchketterling4211 2 жыл бұрын

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

@carlboman-epoxyflooringcon8353 Жыл бұрын

awesome video

@C-Mah 2 ай бұрын

Great content. Is there a video on how long the different types last?

@duncanjames914 2 жыл бұрын

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? 🙂

@2guysandacooler 2 жыл бұрын

ohhh!! never made it but sounds awesome!!

@duncanjames914 2 жыл бұрын

@@2guysandacooler My all-time favourite dry-cured sausage. It is truly amazing.

@McGieHomesteadAdventures 2 жыл бұрын

Wow what a unique salami! I really enjoyed this! Love the mold transfer!

@2guysandacooler 2 жыл бұрын

@@McGieHomesteadAdventures Thank you sir!

@GrizzAxxemann 2 жыл бұрын

Hah... 24°C ambient temperature would make me melt. 18°C is my comfort zone.

@mad-gre-ekaekog2170 Жыл бұрын

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

@gemamariaqueipomiranda513 Жыл бұрын

It's not a Serrano but am glad you like it

@MartinPHellwig 2 жыл бұрын

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?

@jacklawson1367 2 жыл бұрын

Perhaps by spraying it on?

@tiyans 2 жыл бұрын

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?

@tiusica Жыл бұрын

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

@angelogadea78 2 жыл бұрын

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

@2guysandacooler 2 жыл бұрын

Yep. Leave it to dry till you reach the desired hardness

@Blazingstar75 2 жыл бұрын

I love fuet, when there is a sale on it, I usually get it no matter what.

@shawntwheeler1 3 ай бұрын

Where do you buy it

@Blazingstar75 3 ай бұрын

@@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.

@ScottRogerson 2 жыл бұрын

Thanks! Does the mold change or add to the flavor?

@2guysandacooler 2 жыл бұрын

Yes. It gives it a slightly different flavor. Cheesy, mushroom flavor

@gregjarman5546 2 жыл бұрын

ive been watching alot of your videos. what do you use if you are allergic to penicillin?

@2guysandacooler 2 жыл бұрын

I would use a product called potassium sorbate. It keeps mold from growing on your salami. kzfaq.info/get/bejne/ZtGgnpeI18uddas.html Alternatively you could use the UMAI bags and do refrigerator salami which will not grow mold,,,

@mikeschiavone137 2 жыл бұрын

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.

@2guysandacooler 2 жыл бұрын

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.

@gabrielgaset710 2 жыл бұрын

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!!!

@2guysandacooler 2 жыл бұрын

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

@charlesa3374 Жыл бұрын

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?

@TiananmenSquirrel Жыл бұрын

Bro sale or not im getting it every time i go to the groverie shop

@scottbowen9598 2 жыл бұрын

Where you a public speaker? You deliver flawlessly.

@2guysandacooler 2 жыл бұрын

Thank you. I am very comfortable doing public speaking. 😀

@tinama1786 2 жыл бұрын

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%

@2guysandacooler 2 жыл бұрын

do you have it in a drying chamber?

@runnttii 2 жыл бұрын

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?

@2guysandacooler 2 жыл бұрын

Sounds legit. The more it dries the more firm it will become.

@juanchuj 2 жыл бұрын

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?

@2guysandacooler 2 жыл бұрын

Correct. Let it ferment longer. Figure another 6-8 hours

@juanchuj 2 жыл бұрын

@@2guysandacooler 8 more hours have passed. Still 5.2-5.3.

@2guysandacooler 2 жыл бұрын

@@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

@juanchuj 2 жыл бұрын

@@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.

@juanchuj 2 жыл бұрын

Apera PH60. Sorry.

@jsust 2 жыл бұрын

I think a sausage gone wrong video would be great. unless you never have any failures

@2guysandacooler 2 жыл бұрын

lol. I'm sure I can screw one up for a special video😁

@davidlebowitz198 2 жыл бұрын

Just made it today. I'll let you know how it turns out - my version is 100% beef though (halal/kosher)...

@SakuraScythe 4 ай бұрын

You didnt let us know...

@aaronfitzgerald9109 Жыл бұрын

I get these in Germany all the time they taste unreal but smell like dog paws 🐾 😂

@nixxxon18 Жыл бұрын

typical industrial fuet smells like cum LOL. But tastes great when you eat it. It is so addictive

@Vekikev1 6 ай бұрын

It's the most disgusting smell I ever came across. I took one whiff and threw the sausage in the garbage 😂😂😂

@TheWingnut58 Жыл бұрын

Would eating the mold be dangerous to someone who is allergic to penicillin?

@ifvmes6788 3 ай бұрын

hello, no way to find the chemical ingredients in Philippines or Asia. Could you be more explicit or mention alternative ingredients? thanks

@tinama1786 2 жыл бұрын

Hi , What is the ripening temp and humidity? And air flow?

@2guysandacooler 2 жыл бұрын

humidity 90%+ and temp needs to be between 75f -85f. No air flow needed for ripening

@tinama1786 2 жыл бұрын

@@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

@2guysandacooler 2 жыл бұрын

@@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.

@kubadzierzawski Жыл бұрын

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?

@2guysandacooler Жыл бұрын

You are correct. You can use basically any beneficial mold

@raesughdfusibukka 2 жыл бұрын

свежак

@gonzoducks8 2 жыл бұрын

Fuet is a Catalan salami*

@2guysandacooler 2 жыл бұрын

That is true!!

@gonzoducks8 2 жыл бұрын

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?

@2guysandacooler 2 жыл бұрын

I've actually been looking at several varieties. Very interesting sausages. I will certainly have them on the channel. Thanks for the comment

@vaazig 2 жыл бұрын

@@2guysandacooler butifarra blanca/negra/d'ou (yellow egg sausage that is cooked), Llonganissa de pagès. There are a few.

@mad-gre-ekaekog2170 Жыл бұрын

And there not so much spice's inside I don't like salty or pepper salamy

@GrumpOG Жыл бұрын

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.