So, a co-worker of mine is Albanian and knows I make my own stuff. He's tried most of it and loves it, so he's tasked me with attempting to make a sausage similar to one from where he's from. He buys a product from a local grocery that he really likes that named the above, and he brought it in for me to try. It's a little different from what I've read about the Sudzuka from the WD forums, but I think it'll be a little safer and simpler for me to produce. It's got a nice garlic flavor with hickory smoke. It's really good. I'll be using the below recipe, but fermenting it with F-LC and drying it until proper weight loss. However I don't want to use pre ground meat given that this is going to be a fermented product and cleanliness is big....and I know the back of the house at a supermarket isn't big on that. So I need to know what cut of beef to buy to end up with a 80-20 (or so) ratio. Is it a chuck roast?
Here's the recipe (it's not mine):
3 lbs. of beef
2% salt
3 T garlic powder
3 T paprika
2 T ground black pepper
2 T cumin
1 T cinnamon
2 T dried onion
F-LC
Cure #2
I think we are going to buying the beef and getting going on this this week, so I'll update the thread as a I go with pictures of the set up and stuffing and what not.
Here's the recipe (it's not mine):
3 lbs. of beef
2% salt
3 T garlic powder
3 T paprika
2 T ground black pepper
2 T cumin
1 T cinnamon
2 T dried onion
F-LC
Cure #2
I think we are going to buying the beef and getting going on this this week, so I'll update the thread as a I go with pictures of the set up and stuffing and what not.
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