Turkish cold smoked beef sausage ( Sudjuk, Sucuk )

[lltrevll]

Im looking for a cold smoke beef sausage recipe called sudjuk. Or Bosnian name Sudzuk same as Turkish style sausage. this is a amazing product and cant find recipe anywhere :( . Can anyone help me with this plz...

 

[smoking b]

Here ya go

10 lb lean beef
90 g salt
3  Tbsp granulated sugar
3  Tbsp sweet paprika
2  Tbsp chilli flakes (optional)
15 g savory
15 g ground black pepper
3  cups ice water

That's a traditional Bulgarian recipe - if you are going to smoke it I would add 2 tsp cure #1

Don't forget pics! 

 

 

[diggingdogfarm]

FWIW, Here's another recipe I found.

http://www.coolinarika.com/recept/domaci-sudzuk/

It's in Croation.
Just use one of the online translation resources.

To find other recipes, search for sudzuk recept.



~Martin

 

[lltrevll]

Ok thanks and will post pic... during process

 

[lltrevll]

Thanks again bossman. ..

 

[dls1]

Here's another recipe > http://www.wedlinydomowe.com/sausage-recipes/sucuk 
 

 

[Engine52]

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

 

[dernektambura]

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

I made it couple of time over last 25 years....sudzuk doesn like to be for to long in smoke house cuz meat is drier than for example, pork.... and sausages are also a bit thinner in diameter.... if you want authentic sudjuk, Don't stuff it in natural pork casing cuz, sudjuk is considered "halal" meat and it is autentic charcuterie originated from Islam... since smoke itself further dries, you dont want to keep it too long and especially you dont want heavy smoke.... all this being said, I kept sudzuk for 3 days in smoker @ 3 hrs smoking per day and temperature at no more than 14 - 16 deg C.... very light, see trough kind of smoke... Very important is to keep humidity low while smokind and at 65 - 80% when air drying/curing time.... Heavy smoke and higher temperature will dry sudzuk surface to fast and you will end up with visible "smoke ring".... just take it easy on smoke and temp...
also, smoke it using cherry wood instead of others.. cherry wood smoke will additionally darken sidjuk while maple or apple wood for example will give it lighter, golden brownish color....

Ingredients :
70% beef
25% goat
5% goat fat
salt, pepper and garlic...

 

[Engine52]

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 in the next couple weeks. after you stuff casings do you smoke right away ? and after smoking do you vac pac right away or do you dry it out a little in cold cellar. I have my cold cellar usually around 75% humidity

 

[dernektambura]

yes... it is generally called "suho meso" I am in ontario too and I suggest you to handle all meat outside confort of your warm kitchen... I handle and process all meat outside at freezong temperature.... once you stuff sudjuk let it seat (hang) in cold room for 24 hrs and then bring it to smoker...after smoking is done you will need to hang it in cold cellar to air dry and cure (sazrijevanje) for at leat a month or untill sudzuk is firm.....after that you can vacuum pack and keep it in fridge for up to 9 month... but if you make good quality sudzuk it wont last for more than a month... my family is like a pack of wolf's when it comes down to "suho meso"... lol..

very important:

use prague cure #2....
dont let humidity drop below 60%...less humidity and casing will dry out to fast preventing stuffing from curing at slow rate. .

 

[Engine52]

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.

 

[dernektambura]

Weigh your meat, convert that to grams. Your cure will be 2-2.5% of the meat weight in salt, .25% cure. . For my taste, 2% salt is perfect, 2.5% was too salty, just depends on how salty you like things.
Example, 10lb = 4536g.
2% salt is 90.72g,
cure is 11.34g..based on 155 ppm..
Now, I do it old fashion way when it comes to garlic and BP... mix, tumble and taste raw stuffing... but if you dont want to go old fashioned raw meat tasting then go with 3 grams BP and up to 15 grams garlic per kg...

 

[dernektambura]

Now, if you want to bring sudzuk and "suho meso" to another level then you should try making "stelja" which is, basically, eagle spread, dry cured young goat.... it is top specialty in the region of Balkans and very expensive final product... it is mostly used in pot dishes to enhance the flavour ...

 

[Engine52]

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 usually grind up ? does that really mater? chuck roast ? back leg ?

 

[dernektambura]

Beleive it or not, doesnt mater... it's ground meat so tenderness doesn't matter... what matters is how much fat is in beef so you accordingly adjust percentage of goat meat and goat fat...
everything I learned about traditional charcuterie (suho meso) was from my grandpa, who by the way, was from Slavonia, part of Croatia....
Sudzuk I learned from my wife's grandpa who lived in Bosnia and vasMuslim so I guarantee he new what he was doing wjen it comes to sudzuk making...

 

[Engine52]

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

 

[dernektambura]

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

Keep us posted... I like to hear how it goes. .

 

[Engine52]

I will Forsure thanks again !

 

[dernektambura]

I will Forsure thanks again !

you're welcome.. .