Sucuk-Semidry

Sucuk also known as Sujuk is a Turkish sausage. Following American trends, some Turkish sucuk manufacturers start to pre-cook sucuks after a very short fermentation. Primary reasons are: shorter production time, elimination of pathogens during cooking (safer product) and lower costs of production.

MeatsMetricUS
Lean beef600 g1.32 lb
Lean lamb/mutton250 g0.55 lb
Beef tallow or sheep tail fat150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #12.5 g1/2 tsp
Dextrose10 g2 tsp
Black pepper5.0 g2 tsp
Red pepper5.0 g2 tsp
Cumin10 g2-1/2 tsp
Garlic10 g3 cloves
Allspice2.0 g1.0 tsp
Cinnamon1.0 g1/2 tsp
Cloves0.5 g1/4 tsp
F-LC culture0.24 guse scale
Instructions
  1. Grind beef, lamb and lamb fat through 3/16” plate (5 mm).
  2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  3. Mix all ingredients with meat.
  4. Stuff firmly into 38 mm collagen or fibrous casings.
  5. Ferment at 24º C (75º F) for 72 hours, 95-90% humidity.
  6. Dry for 3 days at 22º C (71.6º C), 80-85% humidity.
  7. Bake at 80º C (176º F) OR until sausage reaches 54º C (130º F) temperature inside.
  8. Store in refrigerator.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages