The Turkish Sucuk (Soudjouk) is the most popular dry fermented meat product in Turkey and other Middle Eastern Countries. As most of those countries practice Muslim it comes as no surprise that pork is not included in the recipe and the sausage is made from beef and lamb. The Turkish Food Codex (2000) states that high quality ripened sucuks should have pH values between 5.2 and 5.4.

lean beef700 g1.54 lb.
lean lamb/mutton300 g0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
dextrose (glucose), 0.3%3.0 g½ tsp.
black pepper5.0 g2½ tsp.
red pepper5.0 g2½ tsp.
cumin10.0 g5 tsp.
garlic10.0 g5 tsp.
allspice2.0 g1 tsp.
olive oil (1%)10.0 g2 tsp.
T-SPX culture0.12 guse scale
  1. Grind beef and lamb through 3/16” plate (5 mm).
  2. Mix all ingredients with meat.
  3. Stuff firmly into 38 mm casings.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Dry at 16-12º C (60-54º F), 85-80% humidity for 1 month.
  6. Store sausages at 10-15º C (50-59º F), 75% humidity.
Cinnamon and cloves are often added.
Original sucuks are made with sheep tail fat (40% beef, 40% lamb, 20% sheep tail fat).
Sucuk is a very lean sausage.
Olive oil (up to 5%) is often added as a replacement for beef fat, which has poor sensory qualities.

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