Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Lean beef | 600 g | 1.32 lb |
| Lean lamb/mutton | 250 g | 0.55 lb |
| Beef tallow or sheep tail fat | 150 g | 0.33 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 24 g | 4 tsp |
| Cure # | 12.5 g | 1/2 tsp |
| Dextrose | 10 g | 2 tsp |
| Black pepper | 5.0 g | 2 tsp |
| Red pepper | 5.0 g | 2 tsp |
| Cumin | 10 g | 2-1/2 tsp |
| Garlic | 10 g | 3 cloves |
| Allspice | 2.0 g | 1.0 tsp |
| Cinnamon | 1.0 g | 1/2 tsp |
| Cloves | 0.5 g | 1/4 tsp |
| F-LC culture | 0.24 g | use scale |
Instructions
- Grind beef, lamb and lamb fat through 3/16” plate (5 mm).
- 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix all ingredients with meat.
- Stuff firmly into 38 mm collagen or fibrous casings.
- Ferment at 24º C (75º F) for 72 hours, 95-90% humidity.
- Dry for 3 days at 22º C (71.6º C), 80-85% humidity.
- Bake at 80º C (176º F) OR until sausage reaches 54º C (130º F) temperature inside.
- Store in refrigerator.
