Homemade Sudjuk | Step By Step Guide For Turkish Sausage | Gourmet Woodsman
Sucuk, Sujuk, Sudjuk or Soudjouk. This fermented Turkish meat product is extremely popular throughout the Balkans and the middle east. It is typically made from beef, lamb or a combination of the two. My version incorporates some venison as well.
Soudjouk:
50% beef
25% lamb
25% venison
or any combination of beef and lamb
The following percentages are relative to the weight of the meat:
2.5% salt
0.25% cure #2
0.3% dextrose
0.5% black pepper
0.3% coriander
0.2% allspice
0.5% cumin
0.25% fenugreek
0.1% cloves
0.5% paprika
0.5% sumak
0.35% cayenne
2% minced garlic
T-SPX starter culture
40-42mm casings
Пікірлер: 5
Very interesting
I wish I had a curing cabinet. I'd definitely try this. Thanks and great job. 😋👍👍👍
@gourmetwoodsman
Ай бұрын
Basements often work well for curing meats. Anywhere that can be kept between 50 and 60 degrees f, and 70 to 80% humidity with minimal draft would work. Thanks for the comment!
we usually cook it in a pan tho. I cant recall anyone eating it raw. It goes very well with eggs
@gourmetwoodsman
2 ай бұрын
Most of the recipes I found in my research were cooked. I'm kind of obsessed with dry curing meat so this recipe interested me. It was delicious.