Here are a few things you might find useful when making this sausage
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Sausage Pricker
- Accurate Scale for spices
- Accurate scale for meat (up to 33 pounds)
- Flavor of Italy Starter Culture
- Apera pH Meter with Bluetooth
- Dextrose
- Insta Cure #2
- Non Fat Dry Milk Powder
- Meat Grinders
- Sausage Stuffer
- Stuffing horn cleaner
- InkBird Controllers temp & Humidity
- Dehumidifier Eva Dry 1100
- Cool Mist Ultrasonic Humidifier
- Heavy Duty Kitchen Vacuum Sealer
- Smokers
- Bella’s Cold Smoke Generator
- Custom Cutting Board (Use discount code 2GUYS15 at checkout for a sweet discount)
Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
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Here you will find 4 variations of the same recipe. Ground beef sujuk, smoked snack stick sujuk, semi dried sujuk, and a sujuk salami.
Sujuk Ground Beef
A very simple way to enjoy sujuk
How much do you want to make? 1000 grams
Ingredients
- 1000 g ground beef 80/20
- 12 g kosher salt
- 4 g freshly ground black pepper
- 60 g minced garlic
- 10 g Aleppo pepper powder
- 5 g cayenne pepper or to taste
- 2.5 g ground sumac
- 5 g ground cumin
- 4 g coriander powder
- 2.5 g ground allspice
- 2.5 g paprika
- 1 g clove powder optional
- 1 g ground fenugreek optional
Instructions
- Brown the ground beef in a skillet (with a little oil) on a medium heat.
- Add all of the spices and garlic. Cook for a few minutes more. Enjoy
Optional methods for serving
- 1. Crack a few eggs over the top of the ground beef and cook till the egg whites are set and the yolks are runny.
- 2. Sautee an onion and bell peppers first. Then add the beef, garlic, and spices. Once browned add a cup of chicken stock and 2 cups of tomato sauce. Simmer till the sauce thickens.
Smoked Sujuk Snack Sticks
Smoky, exotic, and very flavorful
How much do you want to make? 1000 grams
Ingredients
- 700 g lean beef
- 300 g beef fat
- 14 g kosher salt
- 2.5 g insta cure #1
- 4 g freshly ground black pepper
- 60 g minced garlic
- 10 g Aleppo pepper powder
- 5 g cayenne pepper
- 2.5 g ground sumac
- 5 g ground cumin
- 4 g coriander powder
- 2.5 g ground allspice
- 2.5 g paprika
- 1 g clove powder optional
- 1 g ground fenugreek optional
- 20 g non fat dry milk powder
- 1 g sodium erythorbate if you choose to not use this ingredient you need to let the snack sticks rest in the refrigerator overnight before cooking
- 80 ml ice cold water
- sheep casings 20-24mm
Instructions
- Clean your meat/fat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
- Prepare your seasonings and rehydrate your casings.
- Grind your chilled meat/fat on a 4.5mm plate.
- Add your seasonings and ice cold water to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- stuff into sheep casings casings.
- Place into a smoker and cook nice and easy. Here's my cooking schedule:100f (37c) for 1 hour to dry the sausages outIncrease temp to 125F (52c) Begin to apply smoke and cook for 1 1/2 hoursIncrease temp to 155F (68c) for 1 hour Increase to 180f (82c) till the internal temp reaches 145F (62.7c). Smoke is being applied lightly through the entire cooking process
- Once cooked remove from the smoker and place in an ice bath to cool down.
- Bloom the sausages for 4-8 hours at room temperature
Semi Dried Sujuk Sausage
Exotic and incredibly tasty
How much do you want to make? 1000 grams
Ingredients
- 700 g lean beef
- 300 g beef fat
- 25 g kosher salt
- 2.5 g insta cure #1
- 2 g dextrose
- 4 g freshly ground black pepper
- 60 g minced garlic
- 10 g Aleppo pepper powder
- 5 g cayenne pepper or to taste
- 2.5 g ground sumac
- 5 g ground cumin
- 4 g coriander powder
- 2.5 g ground allspice
- 2.5 g paprika
- 1 g clove powder optional
- 1 g ground fenugreek optional
- 20 g non fat dry milk powder optional
- 9 g dried rose petals optional
- hog casings 32-34mm
- Flavor of Italy Starter Culture 1/4 tsp diluted in 1/8 cup of water for every kilo of meat – rehydrate for 30 minutes prior to adding
- Mold 600 culture 1/2 tsp diluted in 1/2 cup of water – rehydrated for 4-6 hours before using
Instructions
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
- Prepare your seasonings and rehydrate your casings. (If you are using a starter culture you'll want to rehydrate your culture at this point as well)
- Grind your chilled meat on a coarse plate,
- Add your seasonings and starter culture to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- stuff into natural casings and tie the ends, prick the sausage, apply the mold culture, then weigh the sausage. I like to write down a target weight to know when it's ready. 10% – 15% weight loss is a good target.
- Ferment your salami by placing them in an environment that between 75F (24c) and 85F (29c) with high humidity for 18-24 hours. You can achieve high humidity by wrapping you salami in cling film. This locks in the moisture. A good place to ferment is in your oven with the light on but the oven off. (EVERY STARTER CULTURE IS DIFFERENT. THESE INSTRUCTIONS ARE FOR THE FLAVOR OF ITALY STARTER CULTURE). The goal of fermentation is to reach a pH between 5.2 and 4.9.
- (OPTIONAL) Press under a heavy cutting board during fermentation
- Once finished fermenting hang in an area of 55F with 80% humidity for 3-7 days (or until target weight loss has been achieved). The longer you hang it the drier it will become (personal preference)
- After your sujuk has finished drying it is ready to cook and enjoy. I cooked mine in my smoker but it is most common to simply slice the semi dried sujuk and pan fry. Eating this with eggs is a very traditional way of having sujuk
Sujuk Salami
Fully cured and dried salami
How much do you want to make? 1000 grams
Ingredients
- 700 g lean beef
- 300 g beef fat
- 25 g kosher salt
- 2.5 g insta cure #2
- 2 g dextrose
- 4 g freshly ground black pepper
- 60 g minced garlic
- 10 g Aleppo pepper powder
- 5 g cayenne pepper or to taste
- 2.5 g ground sumac
- 5 g ground cumin
- 4 g coriander powder
- 2.5 g ground allspice
- 2.5 g paprika
- 1 g clove powder optional
- 1 g ground fenugreek optional
- 9 g dried rose petals optional
- protein lined casings 61mm
- Flavor of Italy Starter Culture 1/4 tsp diluted in 1/8 cup of water for every kilo of meat – rehydrate for 30 minutes prior to adding
- Mold 600 culture 1/2 tsp diluted in 1/2 cup of water – rehydrated for 4-6 hours before using
Instructions
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
- Prepare your seasonings and rehydrate your casings. (If you are using a starter culture you'll want to rehydrate your culture at this point as well)
- Grind your chilled meat on a coarse plate,
- Add your seasonings and starter culture to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
- stuff into the protein lined casings and tie the ends, prick the sausage, apply the mold culture, then weigh the sausage. I like to write down a target weight to know when it's ready. 35% weight loss is a good target. If you like a dryer salami you can let it go to 40% weight loss.
- Ferment your salami by placing them in an environment that between 75F (24c) and 85F (29c) with high humidity for 18-24 hours. You can achieve high humidity by wrapping you salami in cling film. This locks in the moisture. A good place to ferment is in your oven with the light on but the oven off. (EVERY STARTER CULTURE IS DIFFERENT. THESE INSTRUCTIONS ARE FOR THE FLAVOR OF ITALY STARTER CULTURE). The goal of fermentation is to reach a pH between 5.2 and 4.9.
- Once finished fermenting, hang in an area of 55F with 80% humidity until target weight loss has been achieved.
- Slice thinly and enjoy.
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At what point does one add the 600 culture?
You can add it just before you start drying it.. Just brush or spray it on
How high is “high humidity” for the semi dried?
80%
Hi. This is Tom. Just finished watching your Sujuk recipe with the filet mignon. Went to you site can’t find it. Would love to get it!! My wife’s Armenian and loves the stuff. I see all are in grams I can convert no problem. Great site, will be trying other recipes that you show.
Cheers, Tom
Was it sujuk or basturma?
Eric, in Smoked Sujuk Snack Sticks you list Erythorbate at 10g/kg, is that an error?
Thanks for catching that. It’s supposed to be 1g (I just updated the recipe)
what happens if you were to actually use 10 instead of 1? i did some reading and erythorbate appears to be very similar to ascorbic acid and there doesnt seem to be any data suggesting it would be harmful in those amounts, is that correct?
It’s ok. Might begin to affect the texture of the meat but you can still eat it
hi there i was going to try to make the sujuk salami. Do you have to use protein casings or can i use hog? Thanks
any casings are acceptable.