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.

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