Homemade Sujuk
User Reviews
5
-
Prep Time
2 hrs
-
Additional Time
22 d
-
Servings
5 sausages
-
Calories
822 kcal
-
Cuisine
Eastern European
Homemade Sujuk
Description
Homemade Sujuk is prepared by grinding partially frozen beef chuck with a blend of spices and a starter culture to promote fermentation. The mixture is stuffed into hog casings, formed into links, and left to ferment at a warm, humid environment, allowing development of tangy flavor and a firm structure. After fermentation, the sausages undergo a drying cure at cooler temperatures with controlled humidity for 30 to 45 days, reaching about 55% weight loss. During drying, the sausage is carefully flattened daily to maintain shape without bursting the casing. The final product is a firm, dark red cured sausage with richly developed flavors derived from the combined spices and extended curing. Optionally, cold smoking during fermentation or drying imparts smoky notes.
Serving sujuk typically involves slicing it thinly and incorporating it into various dishes or enjoying it as a flavorful cured meat snack. The dense texture and tangy, spiced taste contribute a pronounced umami element to meals.
The recipe requires patience and precise control of temperature and humidity during fermentation and drying stages to ensure safe curing and optimal flavor and texture development. Flattening the links gently is important to avoid casing rupture. Optional smoking should be done carefully to maintain suitable environmental conditions.
Ingredients
- 1000 g beef chuck
- 26 g kosher salt
- 2.5 g Cure #2
- 2 g black pepper freshly ground
- 1.5 g ground coriander freshly ground
- 1.5 g garlic powder
- 3 g onion powder
- 0.2 g Starter culture activated in 60 ml distilled water, T-SPX
- 3 g sugar or a 50/50 combination of dextrose and sugar
Instructions
- Partially freeze the beef before processing to make sure it stays cold.
- Cut the meat into 100-150 g pieces, remove sinew. Grind through a medium size plate (3/16" or 4.5 mm).
- Mix the ground meat, spices, sugar, and the starter culture. Stuff into 28-32mm hog casings, making 18" (45 cm) links, and tie with twine.
- Ferment at 71-77F (22-25C), 85-100% RH for about 48 hours in an area with good ventilation, until the meat firms up and turns dark red.
- Dry cure at 55-57F and 70-75% RH for about 30-45 days until a target weight loss of about 55% is achieved.
- Starting on day two of the drying stage, flatten the sujuk by gently rolling it with a roller. Do not press too hard otherwise the casings may burst. Continue doing this once a day for about 4-5 days.
- Optionally, you may smoke sujuk for 12-24 hours during fermentation or drying, ensuring temperature and humidity conditions above are met, to obtain smoky flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5sausages
Amount Per Serving
Calories 822 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 822kcal | 41% |
| Carbohydrates | 1g | 0% |
| Protein | 87g | 174% |
| Fat | 52g | 80% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 313mg | 104% |
| Sodium | 4322mg | 180% |
| Potassium | 1524mg | 32% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 9.5mg | 53% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
