Sujuk 4 Ways

• 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.

• 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 out

  Increase temp to 125F (52c) Begin to apply smoke and cook for 1 1/2 hours

  Increase 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

• 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

• 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.