Homemade Sujuk

Author Victor


  • 5 lbs / 2270 g beef chuck
  • 51 g kosher salt
  • 5.7 g Cure #2
  • 5 g freshly ground black pepper
  • 3 g freshly ground coriander
  • 3 g garlic powder
  • 5 g onion powder
  • 1.5 g FLC starter culture activated in 60 ml distilled water


  • Partially freeze the beef before processing to make sure it stays cold
  • Cut beef into 100-150 g pieces, remove sinew. Grind through a medium size plate (3/16" or 4.5 mm)
  • Mix the ground meat, spices and starter culture. 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 with good ventilation, until target weight loss of about 55% is achieved
  • Starting on day two of the drying stage, flatten sujuk by gently rolling it with a roller. Do not press too hard otherwise the casings may burst. Continue doing this once a day for about 5-6 days
  • Optionally, smoke sujuk for 12-24 hours during fermentation or drying, ensuring temperature and humidity conditions are met