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.
|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|
- 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.