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Ingredients
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Meat
Spices
Curing Ingredients
Casings
Method
Preparation
- 1
Prepare the Meat
Cut the pork shoulder and fatback into small cubes, about 1-inch. This will help with the grinding process.
- 2
Mix Spices
In a large bowl, combine the minced garlic, black pepper, salt, paprika, and curing salt. Mix well to ensure the spices are evenly distributed.
Grinding
- 3
Grind the Meat
Using a meat grinder fitted with a coarse plate, grind the pork shoulder and fatback into a large bowl. Repeat until all meat is ground.
- 4
Stuffing
- 5
Prepare the Casings
Rinse the hog casings under cold water and soak them in water for about 30 minutes. Rinse again to remove excess salt.
- 6
Stuff the Sausage
Fit the hog casings onto the stuffing tube of the sausage stuffer. Pack the meat mixture into the casings, being careful not to overstuff. Twist sausages into 6-inch links and tie the ends with kitchen twine.
Curing
- 7
Cure the Sausage
Hang the stuffed sausages in a cool, dry place (ideally around 55°F or 13°C) for 2-3 days to cure. Ensure good airflow around the sausages.
Finishing
- 8
Store or Serve
After curing, the fuet can be stored in the refrigerator for up to 2 weeks or sliced and served immediately as a delicious appetizer.
