Homemade Sujuk
Servings: 5 sausages
Calories: 822kcal
Recipe for homemade dry-cured sujuk.
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Ingredients
- 1000 g beef chuck
- 26 g kosher salt
- 2.5 g Cure #2
- 2 g freshly ground black pepper
- 1.5 g freshly ground coriander
- 1.5 g garlic powder
- 3 g onion powder
- 0.2 g T-SPX starter culture ( activated in 60 ml distilled water)
- 3 g sugar or a 50/50 combination of dextrose and sugar
Instructions
- Partially freeze the beef before processing to make sure it stays cold.
- Cut the meat into 100-150 g pieces, remove sinew. Grind through a medium size plate (3/16" or 4.5 mm).
- Mix the ground meat, spices, sugar, and the starter culture. Stuff into 28-32mm hog casings, making 18" (45 cm) links, and tie with twine.
- Ferment at 71-77F (22-25C), 85-100% RH for about 48 hours in an area with good ventilation, until the meat firms up and turns dark red.
- Dry cure at 55-57F and 70-75% RH for about 30-45 days until a target weight loss of about 55% is achieved.
- Starting on day two of the drying stage, flatten the sujuk by gently rolling it with a roller. Do not press too hard otherwise the casings may burst. Continue doing this once a day for about 4-5 days.
- Optionally, you may smoke sujuk for 12-24 hours during fermentation or drying, ensuring temperature and humidity conditions above are met, to obtain smoky flavor.
Nutrition
Serving: 0g | Calories: 822kcal | Carbohydrates: 1g | Protein: 87g | Fat: 52g | Saturated Fat: 22g | Cholesterol: 313mg | Sodium: 4322mg | Potassium: 1524mg | Fiber: 0g | Sugar: 0g | Vitamin A: 60IU | Vitamin C: 0.2mg | Calcium: 83mg | Iron: 9.5mg