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The Hirshon Bulgarian Sudzhuk Sausages - Горнооряховски Cуджук

The Hirshon Bulgarian Sudzhuk Sausages – Горнооряховски Cуджук

  • Total Time: 0 hours


Units Scale
  • 10 kg top-quality beef chuck
  • 250 g kosher salt
  • 25.1 g cure #2
  • 6.6 g LC-007 starter culture (activated in 264 ml distilled water)
  • 30 g dextrose
  • 25 g freshly-ground black pepper
  • 25 g freshly-ground cumin
  • 10 g ground dried Summer savory


  1. Partially freeze the beef before processing to make sure it stays cold.
  2. Cut the meat into 100-150 g pieces, remove sinew. Grind through a medium size plate (3/16″ or 4.5 mm).
  3. Mix the ground meat, spices, dextrose, and the starter culture and allow to stand overnight or up to 24 hours, stirring every 6 hours.
  4. Stuff into 28-32mm hog casings, making 18″ (45 cm) links, and tie with twine.
  5. 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.
  6. Dry at 59-64F (15-18C), 75-85% RH for 10-20 days (or up to 30, if needed to reach target weight loss) with good ventilation, until target weight loss of about 55% is achieved. Ideally, dry in a horseshoe shape to match the traditional method of presentation.
  7. Starting on day two of the drying stage, flatten sudzhuk by gently rolling it with a rolling pin. Do not press too hard otherwise the casings may burst. Continue doing this once a day for about 5-6 days.
  8. Once the proper weight loss has been achieved, enjoy with a fruity red wine and full satisfaction of a job well-done!
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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