How to cook sujuk at home - a good recipe for dry-cured sausage.

How to cook sujuk.

Buy 1 kilogram of meat without films and tendons. Cut it into large pieces, the weight of which should be 150 grams. Sprinkle the pieces with salt - take 25 grams.

Place the salted meat in a basin and place it in a fairly cold room (4 degrees) for initial ripening and drainage of meat juice.

After a day, blot the meat with a napkin and grind it in a meat grinder with a large grid.

Mix the resulting coarse minced meat with sugar (1 gram), saltpeter (1 gram), ground pepper (2.5 grams), cumin (2 grams).

Place the minced meat flavored with spices in the cool place again for another three-day ripening.

After 72 hours, mince the minced meat again, but now use a finer grill.

Stuff beef intestines with minced meat, which you first wash, dry and cut into forty centimeter pieces. Tie the resulting sausages on both sides with threads and give them the shape of a horseshoe.

Hang the horseshoe-shaped sudzhuk in a cold, windy place and dry the sausage for 30 days. During this time, periodically remove the horseshoes to give them a flat shape. To do this, place the sausages between two cutting boards and press them down a little with your hands.

After the drying process is completed, place the dry-cured sausages between the boards for a day, and put pressure on top.

Homemade sudzhuk has an oval shape when cut, and it must be cut very thinly. This delicious homemade dry-cured product is good served with fortified red wine, which will highlight the unusual taste of the meat preparation.

If you want to see how to make dry-cured sausage Sudzhuk, watch Oleg Kochetov’s video recipe.