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