Fuet is a Spanish pork sausage, dry cured, like salami

meat selection		Lean pork, (Class I) - ham, butt, loin, 1.25 kg (2.75 lb) Lean or medium lean pork, (Class III) - picnic, legs, other trimmings, 2.25 kg (4.95 lb) Hard fat (back fat), 1.5 kg (3.3 lb) Meat total: 5 kg (11 lb) more on meat selection in Meat Classification	salt pepper paprika garlic nutmeg allspice coriander sugar Cure # 2 More on Cure 2 Salt content: 2.8% (Salt plus cure #2) Bactoferm™ T-SPX - slow acting culture for making traditional sausages.	130 g 10 g 20 g 5 g 3 g 2.5 g 2.5 g 10 g 12.48 g	7 Tbs. 5 tsp 10 tsp 2 cloves 1.5 tsp 1.5 tsp 2 tsp 2 tsp 2 tsp
ingredients
1	grinding	Grind cold/partly frozen meat and back fat through 3/16 (5 mm) plate.
2	mixing	Mix meat, fat, salt, Cure 2, spices and starter culture together until feels sticky. Don't add extra water (some water is added to starter culture).
3	stuffing	Stuff sausage mass into 38 - 50 mm casings (hog casings, beef middles or collagen casings or synthetic protein-lined fibrous casings). Make 16" long links. Casings must allow moisture and smoke (if used) to go through and they have to shrink with the sausage which will keep losing moisture and will become smaller.
4	conditioning	Place sausages in a fermenting/drying chamber for a few hours (depends on diameter of the sausage) until they feel dry. That is best accomplished at lower humidity (<60%) and no air draft applied.
	fermenting/drying	Temperature: 18º-25º C (66º-78º F), humidity: 95-92%, air draft: 0.5-0.8 m/sec, time: 2-4 days. Two days is normally sufficient for a sausage not thicker than 50 mm.
	drying I	Temperature: 18º-22º C (66º-70º F), humidity: 90 -85%, air draft: 0.2-0.5 m/sec, time: 5-10 days.
	drying II	Temperature: 15º C (60º F), humidity: 80-75%, air draft: 0.05-0.1 m/sec, time: 4-8 weeks.
5	storing	Temperature: 10º-15º C (50º-60º F), humidity: 80-75%, air draft: 0.05-0.1 m/sec
Notes: If a fast-fermented sausage is desired, use a fast-fermented starter culture. The fermenting temperatures will be higher and the drying process shorter. Some fuets are covered with white mold, others not. M-EK-4 Bactoferm™ mold culture can be applied for production of white/cream mold. Drying chamber should be dark. The fat content is about 30-35% and this sausage is dried until around 30-35% in weight are lost.