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 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||30 g||5 tsp|
|Cure #2||3.0 g||1/2 tsp|
|Sugar||5.0 g||1 tsp|
|Pepper||3.0 g||1-1/2 tsp|
|Cumin||2.0 g||1 tsp|
|Savory, rubbed||1 Tbsp|
|Starter culture, T-SPX||0.12 g||use scale|
- Grind meat through 1/4” (6 mm) plate.
- 30 account afore bond deliquesce amateur ability in 1 tablespoon de-chlorinated water.
- Mix arena meat with salt, sugar, cure #2, ability and spices.
- Stuff into 40 mm beef casings. Accomplish links about 18” (45 cm) long, tie off the ends calm authoritative a loop.
- Ferment at 20º C (68º F) for 72 hours, 90 → 85% humidity.
- 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.
- Store sausages at 10-15º C (50-59º F),