Sucuk-Semidry

Sucuk additionally accepted as Sujuk is a Turkish sausage. Afterward American trends, some Turkish sucuk manufacturers alpha to pre-cook sucuks afterwards a actual abbreviate fermentation. Primary affidavit are: beneath assembly time, abolishment of bacilli during affable (safer product) and lower costs of production.

MeatsMetricUS
Lean beef600 g1.32 lb
Lean lamb/mutton250 g0.55 lb
Beef blubber or sheep appendage fat150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #12.5 g1/2 tsp
Dextrose10 g2 tsp
Black pepper5.0 g2 tsp
Red pepper5.0 g2 tsp
Cumin10 g2-1/2 tsp
Garlic10 g3 cloves
Allspice2.0 g1.0 tsp
Cinnamon1.0 g1/2 tsp
Cloves0.5 g1/4 tsp
F-LC culture0.24 guse scale
Instructions
  1. Grind beef, lamb and lamb fat through 3/16” bowl (5 mm).
  2. 30 account afore bond deliquesce amateur ability in 1 tablespoon de-chlorinated water.
  3. Mix all capacity with meat.
  4. Stuff durably into 38 mm collagen or coarse casings.
  5. Ferment at 24º C (75º F) for 72 hours, 95-90% humidity.
  6. Dry for 3 canicule at 22º C (71.6º C), 80-85% humidity.
  7. Bake at 80º C (176º F) OR until sausage alcove 54º C (130º F) temperature inside.
  8. Store in refrigerator.

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