Homemade Sujuk

• Meat

  • 5 lbs Beef chuck

• Produce

  • 3 g Coriander, freshly ground
  • 3 g Garlic powder
  • 5 g Onion powder

• Baking & Spices

  • 5 g Black pepper, freshly ground
  • 51 g Kosher salt

• Prepared

  • 1 1/2 g Flc starter culture

• Other

  • 5.7 g Cure #2

Found on ifoodblogger.com

Ingredients

• 5 lbs / 2270 g beef chuck
• 51 g kosher salt
• 5.7 g Cure #2
• 5 g freshly ground black pepper
• 3 g freshly ground coriander
• 3 g garlic powder
• 5 g onion powder
• 1.5 g FLC starter culture (activated in 60 ml distilled water)

Directions

• Partially freeze the beef before processing to make sure it stays cold
• Cut beef into 100-150 g pieces, remove sinew. Grind through a medium size plate (3/16 or 4.5 mm)
• Mix the ground meat, spices and 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 at 59-64F (15-18C), 75-85% RH for 10-20 days with good ventilation, until target weight loss of about 55% is achieved
• Starting on day two of the drying stage, flatten 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 5-6 days
• Optionally, smoke sujuk for 12-24 hours during fermentation or drying, ensuring temperature and humidity conditions are met