Search results for query: *

Good morning, I have one last question, all my meat is curing and almost ready to smoke. How many days do you usually smoke both sudzuk and Suho Meso? I know some smoke for a long time to get that nice matron color from the cherry wood

I will Forsure thanks again !

I’m going to give this a try. Thank you very much for the help! I’m looking forward to the finish product

is that right, So thats why you mentioned the 70% beef 25% goat 5% goat fat salt, pepper and garlic... i will try the old fashioned way. I love doing this stuff, grew up on it. I was in Croatia and Bosnia two years ago.. amazing how the taste of there suho meso ! Also what cut of beef do you...

thank you very much, Yea I remember those days, It does go fast lol one last question, whay percentage do you use for the salt? cure #2 garlic and BP. I was told 2-3% Salt and .25% cure 2, black pepper and garlic I'm unsure about.

ok perfect thank you for the help. My father used to make sudzuk and suho meso all the time but he's past so I'm trying to pick up were he left off. I remember the cherry wood, its all the small little things I don 't remember. I'll be making it soon as weather in Ontario will warm up a little...

did anyone end up making this sudjuk ? I need some advice about how long to smoke for