Celebrate Sausage S02E17 - Catalonian Fuet

#celebratesausage

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Eric

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[cmmalek]

This channel remains undefeated. Keep up the great work

[Neilos-sdti]

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

[erkschadeable]

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

[SmokinJoesPitBBQ]

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

[goofyahhunai]

From Spain:
Looks just delicious!
You nailed it.

[duncanhenry]

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

[LittleBearBBQ_Food_Original]

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.

[heitorvr]

This recipe is incredible, a strong hug from Brazil.

[ВиталийШамов-ьм]

Отличная работа! С технологической точки зрения сделано безупречно! ❤

[C-Mah]

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

[davephillips]

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

[vaazig]

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

Thanks for the video.

[dorull]

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

[McGieHomesteadAdventures]

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

[rcbpilot]

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

[Hanking-Warry]

When you specify casing size do you mean width of the flat casing or diameter of the finished sausage/salami?

[mad-gre-ekaekog]

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

[duncanjames]

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? 🙂

[mitchketterling]

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

[tiusica]

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