- 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
- Partially freeze the beef before processing to make sure it stays cold.
- Cut the meat into 100-150 g pieces, remove sinew. Grind through a medium size plate (3/16″ or 4.5 mm).
- Mix the ground meat, spices, dextrose, and the starter culture and allow to stand overnight or up to 24 hours, stirring every 6 hours.
- Stuff into 28-32mm hog casings, making 18″ (45 cm) links, and tie with twine.
- 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.
- 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.
- 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.
- Once the proper weight loss has been achieved, enjoy with a fruity red wine and full satisfaction of a job well-done!
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