Hallo zusammen.
Mir ist eine Rezept aufgefallen,
eine Fuet-Wurst aus dem Buch von Jeffrey Weiss - Charcuteria: The Soul of Spain, wo er 100 ml destilliertes Wasser zum Fleisch gibt. Kann mir das jemand erklären? Ich mein, erst Wasser dazu und dann warten bis das Wasser verdampft?
YIELD
6–10 links of sausage per 2.2 pounds (1 kg)
INGREDIENTS CHARCUTIER’S
PERCENTAGE
per 2.2 pounds (1 kg) of the following blend of diced meats: 40% magro (lean pork meat), 40% cabecero (coppa/head of the pork loin), and 20% tocino (pork fat)
¼ ounce (10g) T-SPX culture (see p. 94 ) 1%
½ cup (100mL) distilled water
⅓ ounce (10g) minced garlic 1%
1 ounce (28 g) kosher salt 2.8%
⅛ ounce (3 g) dextrose .3%
⅛ ounce (3 g) granulated sugar .3%
⅛ ounce (2.4 g) Instacure #2 or DQ #2 curing salt mix (see p. 83 ) .24%
¼ cup (50 mL) dry white wine, such as Verdejo, chilled
⅛ ounce (5 g) ground white pepper .5%
2 feet (60 cm) 1¼–1½-inch (32–36-mm) hog casings, soaked
1. Place the meats, tocino , and grinder parts in the freezer for 30 minutes to par-freeze
before attempting to grind. In a small mixing bowl, combine the T-SPX culture and the
distilled water, making a slurry. Set aside for a minimum of 10 minutes at room
temperature to bloom.
2. Using a mortar and pestle, crush together the garlic and salt to form an ajosal . If
desired, you can finish the ajosal in a food processor fitted with the “S” blade.
3. In a mixing bowl, combine the ajosal , dextrose, sugar, and curing salt. Divide the
mixture in half.
4. Add half of the ajosal mixture to the cabecero meat and tocino . Toss together. In a
separate bowl, mix the magro with the other half of the ajosal mixture. Set aside both
mixtures in the refrigerator to chill before grinding.
5. Fill a large bowl with ice. Place a smaller bowl inside the ice-filled bowl. Grind the
cabecero meat and tocino once through a medium-coarse (⅜ inch [9.5 mm]) die into
the smaller bowl. Be careful: The meat mixture is wet, so it may squirt and pop out of
the grinder. Return the ground meat to the refrigerator for now.
6. Grind the magro meat through a medium-coarse (⅜ inch [9.5 mm]) die into a separate
small bowl inside the large ice-filled bowl. Return the ground meat to the freezer for
15 to 20 minutes, until it is par-frozen.
7. Grind the magro meat again through a medium (¼ inch [6 mm]) die into the same
small bowl inside the large ice-filled bowl. Combine the cabecero and magro meats
and the tocino in the same bowl for mixing.
8. In a small mixing bowl, combine the wine and white pepper, making a slurry. Keep the
bowl containing the slurry chilled until ready to use.
9. Place the ground meats in the bowl of a stand mixer fitted with the paddle attachment
(or you can just mix in a mixing bowl with a wooden spoon). Begin mixing on low
speed. As the mixer runs, pour the wine slurry into the bowl in a steady stream.
10. Continue mixing on medium speed for 1 to 2 minutes, until the wine slurry has been
fully incorporated into the mixture, a white residue forms on the sides of the bowl, the
meat appears sticky, and the mixture firms up.
11. Reduce the mixer speed to low and add the T- SPX slurry. Continue mixing for 1
minute, until the T-SPX slurry is fully incorporated into the mixture. Place the bowl
containing the ground meat mixture in the refrigerator to keep it cold until you are
ready to stuff the sausage into casings.
12. Stuff the mixture into the casings and tie into very long 18-inch (46-cm) links, ending
with a butterfly knot series and a loop for hanging (see Chapter 3 for illustrations and
directions). Using a sterile pin or sausage pricker, prick each sausage several times.
Weigh each sausage to obtain a green weight; record the weights and tag each sausage
with its green weight.
13. Ferment the sausages in a drying chamber set at 65°F to 80°F (18.3°C to 26.6°C) and
85% to 90% relative humidity for 2 to 3 days. Check the pH of the meat (see p. 95 ) to
ensure that the level has dropped below 5.3 before the third day of drying.
14. Hang the sausages in a drying chamber set at 54°F to 60°F (12°C to 16°C) and 80% to
85% relative humidity for 1 to 2 months (depending on their size), until the sausages
have lost about 35% of their green weight. At that point, the sausages will be ready to
consume.
NOTES: You can ferment the sausages either before or after stuffing. It’s really a
matter of preference, since the meat firms up during the fermentation process and makes
stuffing a little easier. On the other hand, it might be more efficient for you to make and
stuff the sausages all in 1 day.
Bactoferm T-SPX is a slow-acting fermentation agent, so don’t be surprised if you don’t
hit a pH of 5.3 after 2 days of drying time. The package directions provide more
information; be sure to read them carefully.
Mir ist eine Rezept aufgefallen,
eine Fuet-Wurst aus dem Buch von Jeffrey Weiss - Charcuteria: The Soul of Spain, wo er 100 ml destilliertes Wasser zum Fleisch gibt. Kann mir das jemand erklären? Ich mein, erst Wasser dazu und dann warten bis das Wasser verdampft?
YIELD
6–10 links of sausage per 2.2 pounds (1 kg)
INGREDIENTS CHARCUTIER’S
PERCENTAGE
per 2.2 pounds (1 kg) of the following blend of diced meats: 40% magro (lean pork meat), 40% cabecero (coppa/head of the pork loin), and 20% tocino (pork fat)
¼ ounce (10g) T-SPX culture (see p. 94 ) 1%
½ cup (100mL) distilled water
⅓ ounce (10g) minced garlic 1%
1 ounce (28 g) kosher salt 2.8%
⅛ ounce (3 g) dextrose .3%
⅛ ounce (3 g) granulated sugar .3%
⅛ ounce (2.4 g) Instacure #2 or DQ #2 curing salt mix (see p. 83 ) .24%
¼ cup (50 mL) dry white wine, such as Verdejo, chilled
⅛ ounce (5 g) ground white pepper .5%
2 feet (60 cm) 1¼–1½-inch (32–36-mm) hog casings, soaked
1. Place the meats, tocino , and grinder parts in the freezer for 30 minutes to par-freeze
before attempting to grind. In a small mixing bowl, combine the T-SPX culture and the
distilled water, making a slurry. Set aside for a minimum of 10 minutes at room
temperature to bloom.
2. Using a mortar and pestle, crush together the garlic and salt to form an ajosal . If
desired, you can finish the ajosal in a food processor fitted with the “S” blade.
3. In a mixing bowl, combine the ajosal , dextrose, sugar, and curing salt. Divide the
mixture in half.
4. Add half of the ajosal mixture to the cabecero meat and tocino . Toss together. In a
separate bowl, mix the magro with the other half of the ajosal mixture. Set aside both
mixtures in the refrigerator to chill before grinding.
5. Fill a large bowl with ice. Place a smaller bowl inside the ice-filled bowl. Grind the
cabecero meat and tocino once through a medium-coarse (⅜ inch [9.5 mm]) die into
the smaller bowl. Be careful: The meat mixture is wet, so it may squirt and pop out of
the grinder. Return the ground meat to the refrigerator for now.
6. Grind the magro meat through a medium-coarse (⅜ inch [9.5 mm]) die into a separate
small bowl inside the large ice-filled bowl. Return the ground meat to the freezer for
15 to 20 minutes, until it is par-frozen.
7. Grind the magro meat again through a medium (¼ inch [6 mm]) die into the same
small bowl inside the large ice-filled bowl. Combine the cabecero and magro meats
and the tocino in the same bowl for mixing.
8. In a small mixing bowl, combine the wine and white pepper, making a slurry. Keep the
bowl containing the slurry chilled until ready to use.
9. Place the ground meats in the bowl of a stand mixer fitted with the paddle attachment
(or you can just mix in a mixing bowl with a wooden spoon). Begin mixing on low
speed. As the mixer runs, pour the wine slurry into the bowl in a steady stream.
10. Continue mixing on medium speed for 1 to 2 minutes, until the wine slurry has been
fully incorporated into the mixture, a white residue forms on the sides of the bowl, the
meat appears sticky, and the mixture firms up.
11. Reduce the mixer speed to low and add the T- SPX slurry. Continue mixing for 1
minute, until the T-SPX slurry is fully incorporated into the mixture. Place the bowl
containing the ground meat mixture in the refrigerator to keep it cold until you are
ready to stuff the sausage into casings.
12. Stuff the mixture into the casings and tie into very long 18-inch (46-cm) links, ending
with a butterfly knot series and a loop for hanging (see Chapter 3 for illustrations and
directions). Using a sterile pin or sausage pricker, prick each sausage several times.
Weigh each sausage to obtain a green weight; record the weights and tag each sausage
with its green weight.
13. Ferment the sausages in a drying chamber set at 65°F to 80°F (18.3°C to 26.6°C) and
85% to 90% relative humidity for 2 to 3 days. Check the pH of the meat (see p. 95 ) to
ensure that the level has dropped below 5.3 before the third day of drying.
14. Hang the sausages in a drying chamber set at 54°F to 60°F (12°C to 16°C) and 80% to
85% relative humidity for 1 to 2 months (depending on their size), until the sausages
have lost about 35% of their green weight. At that point, the sausages will be ready to
consume.
NOTES: You can ferment the sausages either before or after stuffing. It’s really a
matter of preference, since the meat firms up during the fermentation process and makes
stuffing a little easier. On the other hand, it might be more efficient for you to make and
stuff the sausages all in 1 day.
Bactoferm T-SPX is a slow-acting fermentation agent, so don’t be surprised if you don’t
hit a pH of 5.3 after 2 days of drying time. The package directions provide more
information; be sure to read them carefully.
