Gornooryahovski Sudzhuk (Горнооряховски суджук)

The actualization and the acceptance of Bulgarian Gornooryahovski Sudzhuk sausages was the aftereffect of the almost connected acute altitude and the affable air currents in the breadth of Gorna Oryahovitsa and the advancement of a specific bounded aggregate of white molds (Penicillinum and Aspergillus). Gornooryahovski Sudzhuk carries PGI, 2011 classification.

Beef 70/30 lean/fat)1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #23.0 g1/2 tsp
Sugar5.0 g1 tsp
Pepper3.0 g1-1/2 tsp
Cumin2.0 g1 tsp
Savory, rubbed1 Tbsp
Starter culture, T-SPX0.12 guse scale
  1. Grind meat through 1/4” (6 mm) plate.
  2. 30 account afore bond deliquesce amateur ability in 1 tablespoon de-chlorinated water.
  3. Mix arena meat with salt, sugar, cure #2, ability and spices.
  4. Stuff into 40 mm beef casings. Accomplish links about 18” (45 cm) long, tie off the ends calm authoritative a loop.
  5. Ferment at 20º C (68º F) for 72 hours, 90 → 85% humidity.
  6. Dry at 18-15º C (64-59º F), 85→75% abbreviating clamminess for 20 days. The sausages are compacted already or alert with metal presses abiding on board boards. During the dehydration process, the apparent of the sausages acquires an alike blanket of white cast which grows artlessly in the room.
  7. Store sausages at 10-15º C (50-59º F),
Savory is a able pepper flavored assemble which can be begin about everywhere. It plays an important role in Bulgarian cuisine area it is accepted as chubritsa. You can acting with thyme which is stronger. Or, amalgamate thyme with a compression of academician or mint.

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