Beef Salami Sujuk packs a big meaty flavor into each slice and is a specialty to enjoy with family and friends.
Beef Salami Sujuk or sucuk is a dry, spicy, and fermented sausage that is consumed in several Balkan, Middle Eastern, and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef and horse meat are mainly used in Turkey, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.
Beef Salami Sujuk
Get ready to tempt your taste buds with mouthwatering Beef Salami Sujuk! Please try this delicious, savory delight that’s perfect for snacking, sandwiches, and even pizza toppings!
- Prep Time: 3 days
- Resting Time: 52 days
- Total Time: 1320 hours
- Yield: 15 servings depending on size 1x
- Used 1 probiotic capsule in place of starter culture.
- The total salt in making salami is 3%/kg. So, subtracting cure#2 (0.25%) will give you 2,75% salt. Cure contains salt.
- I use red wine and probiotic capsules instead of the starter culture.
- I add all my dry ingredients together except the cure.
- I mix the cure #2 powder and the contents of the probiotic capsule into the wine, that way it can be more evenly mixed into the meat.
- I mixed all the dry ingredients into my meat followed by the prepared red wine.
- The meat is kneaded until it becomes very sticky.
- I then filled my salami casing very tight making sure there were no air bubbles visible. I then tied it down and pricked the salami casing with a clean needle to let possible air escape.
- I then weighed the salami and noted it down on a tag with the date. Then I let it hang in clear surrounding at room temperature for 48 hours to mature.
- After 48 hours I hung it in my curing fridge (a fridge I exclusively use for curing food stuff) at a temperature of 10°C to cure. I have a wide bucket of water inside to create a humidity of around 80%. The salami then is left like that until it has lost 35% of its weight, and then it is ready to consume.
- For dry-cured sausages (like salami) cure#2 is used.
- For any sausage that would be cooked (like Poloni) cure#1 is used.
- Red wine is a very natural starter culture, but I add the contents of One (1) probiotic capsule contains for extra good cultures.
- I used store-bought beef mince, normally I would buy beef steak and grind it myself, but using ready mince makes it so much easier.
- The white speckles on the casing are a very good sign of healthy Mold. The white spots inside the salami are beef fat.
- This salmi had taken 52 days to dry. Pork-based salami would take 3 to 4 months easily to dry, depending on the size.
- This beef salami (Sujuk) tastes like dried sausage (droeë wors – Afrikaans) to me.
Edward wrote: I made myself some Beef salami called “Sujuk”. Normally, most people making salami would use a starter culture like B-LC-007, but it is expensive and not really necessary. The Italians had used the most basic methods for hundreds of years when such modern cultures were unavailable. Traditionally, most of them still do not make use of these cultures. I have made many salamis over the last 13 years and followed the basic Italian methods with great success. Sujuk is a dry, spicy fermented sausage that is consumed in several Balkan, middle eastern, and Central Asian cultures.
Prepared, tried, and tested by Edward from SA Tasty Recipes – Saffas Daily Recipes
- Serving Size: 4 slices
- Calories: 468
- Sugar: 0.4 g
- Sodium: 1515.5 mg
- Fat: 39.6 g
- Carbohydrates: 1.1 g
- Fiber: 0.1 g
- Protein: 19.9 g
- Cholesterol: 109 mg
Keywords: sujuk recipe; beef salami recipe; sujuk salami; sujuk beef
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