I tried this sujuk while stationed in Turkey...I loved it, my wife would not let me Cook it inside house. Put off a strong odor....but man it was so good with eggs.
Greetings from Turkey, i am happy to see sujuk there, there are lots of types of sujuk in Turkey. We even eat only ground meat that mixed with sujuk spicies, without any casings.
In my research I was blown away as to how many different styles of preparation there was and they all looked equally delicious!! Thank you for watching.
@@2guysandacooler well yea the preparation is not only changing based on the geographical location also changes based on how you would like to eat. You probably don't need to much fat for the one for pan fry egg type but if you are going for BBQ cooking you need somewhere around 30% fat. I don't know the full science behind it so I just stuffed it and let it dry in house with fan in front of it and then let it dry in the fridge. That was 100% moose meat and it shrunk so much and almost became like jerky. I think I learned so much from this video and didn't know the mold at all!
I've found your channel today, It's a blessing for me since I'm starting charcuterie in my own, just for pleasure. Many thanks!!! Ah! btw, I'm from Argentina.
absolutely fantastic. found your videos less thsn 2 weeks ago and have fallen in love with the idea of making my own dried/cured meats. i love italian charcuterie and have really been impressed and surprised with what you've shown in your videos that i found while watching a youtuber going by cuoredicioccolato. he uses the old world method, but i prefer the more scientific aspect in your videos. it's been a fun journey into what i hope will be a fantastic hobby and exploration into my own potential creations as i learn.
Sucuk is Turkish (Anatolia) it spread during the Ottoman tImes to the Balkans and Middle East. Majority of the sucuk thats made in the Balkans have nothing in common with the genuine Sucuk. Because of the lack of use of spices and food culture in the Balkans they call any beef sausage Sucuk. Sucuk is spicy and very heavy on paprika powder, cumin, chili powder and FRESH garlic. additional to that smaller amounts of all spice, fenugreek powder, black pepper, cloves and cinnamon can be used. fat to meat ratio is 30%. Also Sucuk is mainly beef or a mixture of beef and lamb but never pork.
Take the #celebratesausagechallenge. Which sausages do you plan on making from this series? You can find a printable recipe for Sujuk here: twoguysandacooler.com/sujuk/ What sausages would you like to see in our next series?
hey erik, enjoying your series so far, thanx very much. i have a general question, why do you ad sometimes powderd milk, does it help with the fermentation?
Non Fat milk powder does a couple things. In fresh sausage it acts as a binder and has water retention properties. So if you add 2% - 4% of Non Fat Dry Milk Powder to a fresh sausage recipe you will get a better bind and a juicer sausage. When it comes to salami it acts in a similar way as it will help bind your salami mince but because it binds water it makes the amount of water less available to the bacteria which cause them to not ferment as fast. This in turn yields a more complex flavor. It's a completely optional ingredient but I personally like using it...
I like that you consider the food your preparing art. This sausage series allows me to #CelebrateSausage from around the world. Thank you for your explanation talent. Good job
The original Sujuk was actually made with Camel meat but then became more beef after camel wasn’t as popular. Or at least that’s the case in Cyprus. But in Cyprus it is called Pastourma on the Greek side and Sujuk on the Turkish side
@@oroboros4858 I think it came from Pastrami which is the Israelis but I could be wrong. Maybe Pastrami came from the Turkish word also but again, I can’t remember on this
I don't have a drying chamber. What do you think about using the starter & mold culture as you spec in your detailed recipe, hanging for 48 hrs at room temp and then going directly to refrigerator/freezer until cooking? I'd use a 32 mm casing. Seems like it would be safe, but perhaps just not as flavorful as a chamber-dried product.
@@2guysandacooler Many thanks for your fast response. I don't know how you do it. Whenever I pose a question, you always get back within a day or so. Hey Bro, take a day off! Cheers!! PS to anyone . . .The Sausage Maker is an excellent and reliable source for tools and ingredients.
Hi Erik. Love your videos and your energy. Great stuff!! Regarding this sausage, it is something I would like to try since I have a drying chamber, but not sure about the shelf life. Once it has gone through its period in the chamber, can you vaccum pack and freeze, or does it have to be consumed in a short period of time? Also, if you extend the drying period (say 30-45 days), would you recommend the use of starter culture?
So after the semi dried stage you can eat it, vac seal it and freeze it, or refrigerate it. The shelf like is not very long. 1 week give or take (unless you freeze it). If you extend the drying period I would recommend a starter culture. This will make it more shelf stable.
My auntie made all beef sujuk. She would mix the meat and spices and fill them into the casings, and hang them in her kitchen for about a week. Was this safe? We never got sick eating it.
Another question! I don’t have a drying chamber. I’m going to make my sujuk, shape it and wrap it in cheese cloth then put it in a plastic container, on a rack, with some good safe selica gel packets to aid in drying. Any thoughts or red flags?
Sounds like a great hack. Just make sure your temp is around 13c give or take and the humidity is high. You might want to add a wet towel in the container as well to keep the humidity high.
@@aychkay3534 so the reason you want a high enough humidity is that if your humidity is too low, the outside will dry too quickly and seal the center leaving it to rot out.
Got a question about the mixing. Some sausages are mixed just until the ingredients are combined and you mixed this until it was sticky. Why the difference?
It all comes down to personal preference and preferred texture. The more you mix it the more "bind" you will have. This method give you a more sausage like texture. If you just barely mix it you will have a very loose texture (like a burger). Neither way is right or wrong but the more common method is to mix till it gets sticky, but it all comes down to personal preference..
I made just made this recipe, but I didn't put any curing salt. Afterward, I read about the importance of it... Since this sausage is meant to be cooked, would that be okay to eat? Or should I just toss it?
How long can you leave it hanging in your drying chamber and still be able to cook it? And since we're not checking pH here, I'm guessing this can't be eaten without cooking then?
@@2guysandacooler You mean a week after the 3-5 day drying period? Can we store it longer by refrigerating it? Also, if we don't use curing salt, is the drying period the same length? Thanks!
Hi Eric, I enjoy your work so much! I don't know if the problem is from my side, but I can't access the link with the printable recipe. Tried from different devices
Sujuk or sucuk is made in different countries also in non islamic countries in the balkan and can be made from any kind of meat, included veal and pork.
@@oroboros4858 of course it won't be pork in Turkey but in non islamic countries they have the word sucuk also for this style of sausage but then often made from pork.
Hay Mark. Sure. Sometimes pork is used in non-Muslim countries, even horse meat... It has millions of variations but the beauty of making your own sausage is that you get to put what ever you want in it
@@2guysandacooler I'd forgot you told me that. Summer can breach 100 degree and I've seen single digit winters. I might can make room in my utility closet on the carport. I think that's my best option.
Hello Gregory. Don't worry I have the complete instructions on how to make this sausage along with a printable recipe here: twoguysandacooler.com/sujuk/ We didn't want the episodes to be too long as this is just a way to present sausage making from a high level. After this series is over I'll make an extended video for my subscribers that goes into extreme detail covering the ingredients, the science, and the process. I appreciate you being here, watching, and commenting.
Hey Bob, this is the "Get r Done" version. You can find more information and a detailed description of the process and the recipe here: twoguysandacooler.com/sujuk/ Once you read the recipe if you have any questions I'll be happy to answer them. As Meredith stated Sujuk varies from region to region and country to country. To isolate a "standard" is impossible. This recipe is an interpretation of flavors usually found in the Turkish variety... After this series is over I'll make an extended video for my subscribers that goes into extreme detail covering the ingredients, the science, and the process.
Of all the countries you named in your video it's amazing where the only country that uses nitrates and nitrit's great tonight try it wow why don't you get on the bandwagon and make something worthwhile
I tried this sujuk while stationed in Turkey...I loved it, my wife would not let me Cook it inside house. Put off a strong odor....but man it was so good with eggs.
Greetings from Turkey, i am happy to see sujuk there, there are lots of types of sujuk in Turkey. We even eat only ground meat that mixed with sujuk spicies, without any casings.
In my research I was blown away as to how many different styles of preparation there was and they all looked equally delicious!! Thank you for watching.
@@2guysandacooler well yea the preparation is not only changing based on the geographical location also changes based on how you would like to eat. You probably don't need to much fat for the one for pan fry egg type but if you are going for BBQ cooking you need somewhere around 30% fat. I don't know the full science behind it so I just stuffed it and let it dry in house with fan in front of it and then let it dry in the fridge. That was 100% moose meat and it shrunk so much and almost became like jerky. I think I learned so much from this video and didn't know the mold at all!
I've found your channel today, It's a blessing for me since I'm starting charcuterie in my own, just for pleasure. Many thanks!!! Ah! btw, I'm from Argentina.
OMG, That breakfast looked soo good, i can't even wait to make that sausage, Im making that with smoked sausage tomorrow morning.
absolutely fantastic. found your videos less thsn 2 weeks ago and have fallen in love with the idea of making my own dried/cured meats. i love italian charcuterie and have really been impressed and surprised with what you've shown in your videos that i found while watching a youtuber going by cuoredicioccolato. he uses the old world method, but i prefer the more scientific aspect in your videos. it's been a fun journey into what i hope will be a fantastic hobby and exploration into my own potential creations as i learn.
Sucuk is Turkish (Anatolia) it spread during the Ottoman tImes to the Balkans and Middle East. Majority of the sucuk thats made in the Balkans have nothing in common with the genuine Sucuk. Because of the lack of use of spices and food culture in the Balkans they call any beef sausage Sucuk.
Sucuk is spicy and very heavy on paprika powder, cumin, chili powder and FRESH garlic. additional to that smaller amounts of all spice, fenugreek powder, black pepper, cloves and cinnamon can be used. fat to meat ratio is 30%. Also Sucuk is mainly beef or a mixture of beef and lamb but never pork.
Take the #celebratesausagechallenge. Which sausages do you plan on making from this series? You can find a printable recipe for Sujuk here: twoguysandacooler.com/sujuk/
What sausages would you like to see in our next series?
great video! I love Sujuk for breakfast.
I am a sucuk and pastirma lover
hey erik, enjoying your series so far, thanx very much. i have a general question, why do you ad sometimes powderd milk, does it help with the fermentation?
Non Fat milk powder does a couple things. In fresh sausage it acts as a binder and has water retention properties. So if you add 2% - 4% of Non Fat Dry Milk Powder to a fresh sausage recipe you will get a better bind and a juicer sausage. When it comes to salami it acts in a similar way as it will help bind your salami mince but because it binds water it makes the amount of water less available to the bacteria which cause them to not ferment as fast. This in turn yields a more complex flavor. It's a completely optional ingredient but I personally like using it...
@@2guysandacooler yeah, what an answer! thanx very much. i once tried to make sujuk, i used way to much fenugreek. inedible.
2 Guys & A Cooler great explanation
I like that you consider the food your preparing art. This sausage series allows me to #CelebrateSausage from around the world. Thank you for your explanation talent. Good job
The original Sujuk was actually made with Camel meat but then became more beef after camel wasn’t as popular. Or at least that’s the case in Cyprus. But in Cyprus it is called Pastourma on the Greek side and Sujuk on the Turkish side
Pastourma comes from the turkish word pastirma which means to press, it’s not a sausage, pastirma is a cured piece of meat
@@oroboros4858 I think it came from Pastrami which is the Israelis but I could be wrong. Maybe Pastrami came from the Turkish word also but again, I can’t remember on this
I don't have a drying chamber. What do you think about using the starter & mold culture as you spec in your detailed recipe, hanging for 48 hrs at room temp and then going directly to refrigerator/freezer until cooking? I'd use a 32 mm casing. Seems like it would be safe, but perhaps just not as flavorful as a chamber-dried product.
That sounds ok. What you are talking about is most likely how it's done in the Middle East
@@2guysandacooler Many thanks for your fast response. I don't know how you do it. Whenever I pose a question, you always get back within a day or so. Hey Bro, take a day off! Cheers!! PS to anyone . . .The Sausage Maker is an excellent and reliable source for tools and ingredients.
Hi Erik. Love your videos and your energy. Great stuff!! Regarding this sausage, it is something I would like to try since I have a drying chamber, but not sure about the shelf life. Once it has gone through its period in the chamber, can you vaccum pack and freeze, or does it have to be consumed in a short period of time? Also, if you extend the drying period (say 30-45 days), would you recommend the use of starter culture?
So after the semi dried stage you can eat it, vac seal it and freeze it, or refrigerate it. The shelf like is not very long. 1 week give or take (unless you freeze it). If you extend the drying period I would recommend a starter culture. This will make it more shelf stable.
My auntie made all beef sujuk. She would mix the meat and spices and fill them into the casings, and hang them in her kitchen for about a week. Was this safe? We never got sick eating it.
There are safer ways to do it but if the beef is fresh and the area is clean I'm sure it was fine
Another question! I don’t have a drying chamber. I’m going to make my sujuk, shape it and wrap it in cheese cloth then put it in a plastic container, on a rack, with some good safe selica gel packets to aid in drying. Any thoughts or red flags?
Sounds like a great hack. Just make sure your temp is around 13c give or take and the humidity is high. You might want to add a wet towel in the container as well to keep the humidity high.
@@2guysandacooler thank you. It seems like a paradox to want to dry out something yet have humidity present. But ok! You’re the boss 😅
@@aychkay3534 so the reason you want a high enough humidity is that if your humidity is too low, the outside will dry too quickly and seal the center leaving it to rot out.
Got a question about the mixing. Some sausages are mixed just until the ingredients are combined and you mixed this until it was sticky. Why the difference?
It all comes down to personal preference and preferred texture. The more you mix it the more "bind" you will have. This method give you a more sausage like texture. If you just barely mix it you will have a very loose texture (like a burger). Neither way is right or wrong but the more common method is to mix till it gets sticky, but it all comes down to personal preference..
Complex and brilliantly produced video. Super informative and inviting. Another home run from 2 Guys university of sausage! Thanks!
Thanks Chad! This is such a great sausage.
Nailed It! I am full blooded Armenian and grew up on Sujuk and Eggs, great effort!! if you like those spices give Basturma a go....
LOL. I've got a basterma in the chamber as we speak!!
Great Recipe I add Zatar which has Sumac in it
I made just made this recipe, but I didn't put any curing salt. Afterward, I read about the importance of it... Since this sausage is meant to be cooked, would that be okay to eat? Or should I just toss it?
did you let it air dry yet? If you did then I would toss it and start over..
@@2guysandacooler Well, currently it's about 50 hours in my fermentation area. I haven't dried it yet.
@@spindext I would toss it and start over. (but that's just me). Too much time in the danger zone
How long can you leave it hanging in your drying chamber and still be able to cook it? And since we're not checking pH here, I'm guessing this can't be eaten without cooking then?
Because it's such a small diameter (compared to regular salami) this sausage can be left up to a week. Anything past that it will be too dry.
@@2guysandacooler You mean a week after the 3-5 day drying period? Can we store it longer by refrigerating it? Also, if we don't use curing salt, is the drying period the same length? Thanks!
I'd love to see you make merguez, it's my favourite to make.
I’ll have to try that
What if you don’t have that special chamber to dry?
You can hang it in a cool damp area for a couple days.
Hi Eric, I enjoy your work so much!
I don't know if the problem is from my side, but I can't access the link with the printable recipe. Tried from different devices
recipe is available now 😁
Sujuk is Turkish
Sujuk doesent contain pork!
Sujuk or sucuk is made in different countries also in non islamic countries in the balkan and can be made from any kind of meat, included veal and pork.
@@lienbijs1205 the true original turkish sucuk is never made with pork, the ones made with pork aren’t sucuk
@@oroboros4858 of course it won't be pork in Turkey but in non islamic countries they have the word sucuk also for this style of sausage but then often made from pork.
..im really wishing I had a bigger chamber
Pork in islamic countries? Are you sure sir? I know lamb and beef and all beef sujuk but with pork?
Hay Mark. Sure. Sometimes pork is used in non-Muslim countries, even horse meat... It has millions of variations but the beauty of making your own sausage is that you get to put what ever you want in it
Non Muslims consume pork in places like Iran. Horse meat is also popular for Sujuc.
I've got to find room in my house for a drying chamber. :)
LOL. I've got mine outside...
@@2guysandacooler I was concerned with heat in the summer. I guess if that works in Panama, South Carolina won't be a problem.HAHAA
Here the highest it gets all year is 75F and the lowest is 65F (at night). Whats it like in S. Carolina?
@@2guysandacooler I'd forgot you told me that. Summer can breach 100 degree and I've seen single digit winters. I might can make room in my utility closet on the carport. I think that's my best option.
Way to fast. I didn't learn much except how to join her class. I would have love to try this sausage. I'll look up the recipes.
Hello Gregory. Don't worry I have the complete instructions on how to make this sausage along with a printable recipe here: twoguysandacooler.com/sujuk/ We didn't want the episodes to be too long as this is just a way to present sausage making from a high level. After this series is over I'll make an extended video for my subscribers that goes into extreme detail covering the ingredients, the science, and the process. I appreciate you being here, watching, and commenting.
The original is Turkish sucuk mmm
So where is the recipe?
twoguysandacooler.com/sujuk/
Thanks, I looked at the description twice, but somehow completely missed the link...
It's unfortunate that a 1 minute on spice details/quantities used was not taken...the entire video seemed like an extended commercial 🤔
you can find it in the given link above
Hey Bob, this is the "Get r Done" version. You can find more information and a detailed description of the process and the recipe here: twoguysandacooler.com/sujuk/ Once you read the recipe if you have any questions I'll be happy to answer them. As Meredith stated Sujuk varies from region to region and country to country. To isolate a "standard" is impossible. This recipe is an interpretation of flavors usually found in the Turkish variety... After this series is over I'll make an extended video for my subscribers that goes into extreme detail covering the ingredients, the science, and the process.
Of all the countries you named in your video it's amazing where the only country that uses nitrates and nitrit's great tonight try it wow why don't you get on the bandwagon and make something worthwhile
don't be rude
not middle east . from anatolian 😉
Same shit
My dear friend Turkiyes name is Türkiye....please dont call turkey..🖐