Sucuk Turkish Classic
Boldly spiced, dry Turkish raw sausage with garlic and cumin, intensely flavored through fermentation and drying.
Ingredients(for 1 kg)
Instructions
Preparation
30 MinutenGrind beef and beef fat separately through the 3mm plate; press garlic and add together with all spices and curing salt to the meat mixture.
Mixing and Curing
24 StundenKnead all ingredients vigorously for 10-15 minutes until the mixture is homogeneous and slightly sticky; cover and let rest in the refrigerator at 4°C for 24 hours.
Stuffing
30 MinutenStuff the mixture firmly into beef casings (caliber 28-32 mm), prick any air bubbles and twist or tie the sausages into 25-30 cm long pairs.
Fermentation
48 StundenFerment the sausages at 22-25°C and 88-92% relative humidity for 48 hours; after 24 hours, turn once and lightly press with a wooden board.
Drying and Aging
3-4 WochenDry the sausages at 15-18°C and 70-75% relative humidity for 3-4 weeks, turning and pressing daily until a weight loss of 30-35% is achieved and the Sucuk is firm and sliceable.
Pro Tip
Traditionally, Sucuk is lightly pressed daily or weighted with wooden boards to achieve the characteristic flattened shape and promote even drying.
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