This is another example of incorporating fruit into a snack stick. Jeffrey Weiss in his excellent book “Charcuteria:  The Soul of Spain” gives a recipe for fuet.  Fuet in Catalan means “whip” and I thought it would look more like a whip made into a long snack stick. I also thought that the addition of currants might add an element of sweetness to the salami. 

The currants were soaked in brandy to kill off any surface yeast on the fruit.

Ingredients

1000 g  Shoulder lean 
Mince the par-frozen meat with a medium (6mm/¼ inch) plate.

75 g  Zante currants
75 g  Brandy
Soak the currants in the brandy overnight. This gives, after soaking and draining:
85 g  Brandy-soaked currants

3 g  Dextrose
3 g  Sugar
23 g  Salt
3 g  Garlic powder
2.5 g  Cure # 1
5 g  Ground white pepper
50 g  Dry white wine, ice cold
Add last
0.4 g  SafePro F-LC

All of the above was mixed until uniform then stuffed into sheep casing to give 1116 g.

Fill the mix into either 22mm/24mm (pre-soaked) sheep’s casings or collagen casings; 19 mm or 21mm would be fine. Save the sausage mix that’s left in the stuffer, wrap it tightly in a plastic bag or and put it into plastic food wrap (UK-cling film).

Weigh the sticks and make a note of the weight.

Ferment the sticks and the mix that’s wrapped up at 75°F (24°C). Check the pH using a pH meter or pH strips after about 24 hours and (approx.) every 12 hours thereafter. Use the bit of mix that you wrapped up to do the tests.

After 46 hrs. pH = 5.2 in a cold oven with a tray of warm water. As the snack sticks ferment, they will change color and will start to smell like salami.

After 10 days drying in a fridge on a rack, the sticks weighed 535 g. A weight loss of 52 %.
Aside from the striking appearance, the currants added sweetness and a faint hint of fruit.