Sujuk is a sausage that comes from the Middle East. Typically beef is used when making this sausage but depending on where you are pork, lamb, or a combination might be used. There are many different variations of this sausage depending on the region and every one equally delicious.
This version of sujuk is a fermented semi-dried sausage that leans towards Turkish flavors. The fermentation adds delicious complex flavors while the drying intensifies the flavors of the seasonings used. Depending on the diameter of your sausage will determine how long you let it dry. In this recipe we only dried ours for several days and it was perfect but this is very subjective so you get to be the judge.
Normally sujuk doesn’t use a fermentation starter culture but in the recipe below I added a culture as an optional step. All this does is increase the bacterial activity to give you a more consistent and predictable product. The starter culture that I listed will give you awesome results in only 24 hours. This is totally optional as you can naturally ferment sujuk for 24-48 hours at room temperature
Drying this sausage needs to happen in a controlled environment. I like to keep my sujuk in an area 55F and 80% rH. This will keep the sausage from drying out too fast and allow for the flavors to develop evenly. A drying chamber works perfect for this. Check out my post on how to convert an old fridge into a drying chamber.
Follow fermented semi-dried sausage preparation practices when making this sausage.
- Clean and Sanitize all of your equipment.
- Keep your meat and grinder parts super cold (below 34F)
- Any liquid that is added to the mince needs to be ice cold
- Mix your very chilled meat till the mince becomes very tacky
- Stuff the mince into sausage casings and prick out any air pockets
- Apply the mold 600 culture
- Ferment this sausage at room temperature for 24 – 48 hours
- After fermentation, hang the sujuk in a controlled environment (55F & 80% rH) for 3-7 days. The larger diameter of your sausage the longer you’ll want to let it dry.
- After the drying period your sausage is finished. Refrigerate, cook, enjoy
Here are a few things you might find useful when making sausage
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- MK4 Thermapen (Accurate Thermometer)
- Chef Knife – KOTAI
- Boning Knife
- Sausage Pricker
- Iwatani Professional Chef Torch
- Flavor of Italy
- Mold 600
- Apera pH Meter with Bluetooth
- Insta Cure #1
- Sausage Stuffers
- Meat Grinder
- InkBird Controllers temp & Humidity
- Dehumidifier Eva Dry 1100
- Cool Mist Ultrasonic Humidifier
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.