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Preparation > Fuet Catalan

Grind the meats twice, the first time to 10mm and then again to 5mm;
In a mortar, process the salt and garlic until a paste called ajosal is formed;
Mix the ajosal, curing salt #2, sugar, and the meats and bacon, always keeping the meat at a very low temperature;
Mix the wine with the black pepper;
Mix the meats, water, and wine well;
Add the antioxidant and mix again;
Let it rest for 12 hours in a refrigerated environment;
Add the starter culture and mix well;
Stuff into natural pork casings measuring 46cm;
With a not-too-fine needle, make holes (pricking) in the casing to remove air bubbles (if any);
Ferment for 72 hours at 25°C and 90% humidity (or as recommended by the manufacturer);
Mature at 14°C and 85% humidity;
The product will be ready when it has lost 35% of its initial weight;