Celebrate Sausage S02E28 - Sujuk 4 Ways

[@MrGuyver31]

By far my favourite sausage ever , I'm from Scotland! Used to get from a Iranian delli in Edinburgh when I was just a kid, the guys in the shop had it hung up air drying it was effepasa brand and it was beautiful, heard the best way to have it is Turkish slice fry and break eggs around it in pan 👌

[@evilgirl34]

I am Lebanese and it's my favorite sausage, I eat it today for lunch.

[@PimpofChaos]

Night snack, lightly cooked or uncooked- if you trust the source.

[@FarmerJimbob]

Shoutout to the all time king of sausage making! Thank you Eric for all that you do. A consummate professional and master of your craft

[@kentishtowncomputer]

Sucuk basically means sausage in Turkish language and is the national Sausage/Salami of Turkey. It spread its fame during the Ottoman empire. All beef with a 30-40% ratio of fat. I would recommend you to use 1.5% good quality sweet paprika (not smoked), 1% chilli powder, 1% cumin, 1% fresh garlic, 0.5% all spice, 0.5% black pepper, 0.05% cinnamon powder, 0.05% ginger powder, 0.05% clove powder. optional 0.5% fenugreek powder, 0.05% coriander powder main spice profile needs to be garlic cumin paprika and chilli powder.

[@2guysandacooler]

Nice! I'll have to try your recipe out and see how it goes! thanks for the comment..

[@muratsenturk83]

sarımsak çok az değil mi bizim tariflerde 20 gramdan 100 grama kadar gidiyor

[@lkapigian]

As a Sujuk loving Armenian , great job!! Truth be told, when I make my fresh Sujuk in 38-42 mm casings, I take a few loops, ferment overnight at room temp then into the chamber, good to go in 2 weeks… fermented and fresh, same batch …you nailed the recipe

[@alexcue6509]

Awesome video. Great to see the juxtaposition of 4 skill levels, 4 recipes to get to the “same” end.

[@2guysandacooler]

Glad you enjoyed it!

[@MrGenaGer]

Sujuk is well known in south Russia. Was buying it in farmers market. Great tutorial video, thanks. Going to try to make it.

[@warmsteamingpile]

I like that you did it four ways. I do a lot of fresh and smoked sausages but don't have the equipment for fermented or dry cured sausage.

[@maximusaugustus6823]

I'm Turkish-American and I love sucuk, my favorite.

[@JaDu-z1v]

Abi me too. Sucuk and egg is soooooo good 😁

[@jimduffy9773]

What a great example of the techniques available!

[@toddstropicals]

One of my favorites!!!

[@almaknack9543]

Highly Educational. Thank you.

[@お嬢様の館]

こんなん見たら、貴方が作ったサラミ、たべたくなったにゃ、食べたいにゃ

[@xrpbenno1147]

hey mate i really appreciate this video... i was just talking to my aussie friend about sujuk, i have been buying ujuk from the butchers here for years and then one day they stopped making it nand would only sell the premade pre packaged ones. I was very very curious about making my own sujuk and salami and sausages, and im really glad that i found your video man i really appreciate how you did all this and now i dont have to, i would like to one day make the whole slow smoked proper salami one but i think for now the ground beef in a pan method is going to make a good experiment. looking forward to checking out whats on the rest of ur channel mate cheers, really appreciate it. I've had many many years of cooking thigns but only ever maybe 3 or 4 times ever really had that moment where i bite something and really need a minute to stop smiling and beginb to appreciate the complexity of whats just happened!

[@guirguisyoussef5422]

Oh yes really amazing video every thing so delicious greetings from Cairo Egypt

[@2guysandacooler]

Thank you 😋

[@gonzoducks8]

Hey Eric yesterday I saw someone request that you make a sausage with lamb and that had me thinking "What's a good lamb sausage that you and the community would like?" Then it came to my mind. MERGUEZ! I'm surprised it hasn't made your channel yet. It's a great sausage and it would be a new cuisine/area (Algerian/North African) of the world for you to explore with the flavors with harissa paste.

[@2guysandacooler]

LOL. It's coming up😉

[@gonzoducks8]

Excellent!

[@AntAciieed]

I've never seen a moulding agent used for Sucuk before , mind you I only make Turkish mild and Hot style Sucuk.

[@fugenturkoglu]

I think I've come to the right place 😊 Thank you so much for showing how to make sucuk (Sujuk) in detail with tips and tricks.

[@_J.F_]

Yummy! It all looks lovely and flavoursome. From the look alone I have already decided that it will be the salami and the smoked versions I will try out.

[@joshuarunnels3333]

That was an epic video. I first tried that sausage in Turkey, it is really tasty. You should try making some pide with it.

[@ensureyourfreedom9479]

I really appreciate and enjoy these videos, A+ PREMO!

[@HolloWolf35]

Indeed

[@fugenturkoglu]

Yumm! They look so yummy. Yes, with eggs for breakfast and anytime. Also, try Sucuklu Kaşarlı Pide . Boat shaped pizza with Sucuk and Turkish cheese Kaşar (it's like mozzarella stretchy but has strong flavour as well as salty- aged cheese) and eggs on top.

[@Polar3X]

Amazing video ! Keep up the good work ! Greetings from Hungary 🤜🏻🤛🏻🔥🇭🇺

[@IM-iw7wd]

Hey man, I just made the wet sujuk and it came out great. Thanks for the recipe.

[@evilgirl34]

I would like to add a tip in the easy version, if you add the spices before cooking and leave for few hours then cook them. The taste is incredible and eggs with them is heaven. Can you try the other type of middle eastren sasage called makanek.

[@2guysandacooler]

Thank you. I think i will have to try the makanek sausage!

[@evilgirl34]

@@2guysandacooler try eating them with garlic sauce aka Toum/tumm. It would change the tasting into higher levels.

[@scottchaput9372]

Love your videos, I'm slowly getting back into curing and smoking meats. I have prog powder #1 it's about 10 years old, how long does it stay good for? I'm told salt never goes bad, is this the same way or should I just uy new prog powder?

[@shibuigardenbungalows0420]

Just make sure not to touch the jujuk! Lol! My favorite is a sujuk wrap with Lahmajun . Great flavor on the go! Happy New Year! Edit the Sumak is probably where you are tasting that citrus tang

[@nerdsnerdic3653]

On point!!!

[@idahopotato5837]

What makes the casing in the 2nd example inedible? Just not desirable or health wise?

[@2guysandacooler]

The casing is very thick and wouldn't be very pleasant, but technically you could eat it if you want

[@Dr.calories]

My friend From Saudi Arabia 🇸🇦 they make spacial soguk They used camel meet and fat with Saudis spices I tried it ones was so yummy

[@johnfrancis5580]

hello, I want first to thank you for this video and I want to ask you how to preserve the smoked sujuk snack sticks?, and for how long could I keep them in my freezer? and does the cold smoking process actually cook the sujuk or it is only drying them?

[@srgarathnor]

what do you do with the test pieces? do you throw them away or do you like smash em down into a little sausage patty and fry it up?

[@trenkoen7368]

Been watching your videos Eric and the content has been brilliant. Thinking of getting into making sausages, however after watching when you talk about the mold you call mold 600, the white protective mold that forms on the outside - is this dangerous to a person with a penicillin allergy? Shall appreciate your input Kind regards Tren South Africa

[@ZenaHerbert]

My, but you keep your kitchen warm! Mine is typically 16°-18°C Can you please tell me from where I can get the cultures in UK? Do they have a generic name? Thank you fir your time.

[@none941]

Eric, I'm confused. I thought the point of bacterial/mould fermentation was to make the sausage safe without cooking? Can you help me out? Thx!

[@2guysandacooler]

Hey Steve. The point of fermentation/mold growth is to make the sausage safe while there's still a lot of water activity in it. This low pH keeps bad bacteria from taking over. In the case of salami the low ph keeps the product safe while it's drying. Once the sausage has lost the appropriate amount of moisture it can be eaten raw or in the case of the semi dried sausage it can be cooked. So, the low ph keeps the product safe during the processing time. Fermented sausages include salami (fully dried and eaten raw), semi dried sausages like sujuk, pepperoni or summer sausage (dried then cooked), or completely raw products like teewurst or lebanon bologna. The lower ph in all of those sausages keep them safe from bad bacteria...

[@none941]

@@2guysandacooler Thank you, Eric. I ate something called Ossewurst in The Netherlands years ago which is eaten raw. Perhaps you guess could do a segment on that. It was delicious!

[@421rants2]

Very cool..........= )

[@MegaSon1991]

Extra vidos! 👌👍

[@82ivaylo]

You are the best salami maker i ever seen. I am living in eastern Europe and we make sudjuk every year. It s traditional sausage in our country. Can i use the t-spx starter culture with 72 hours fermentation period? Because i can not find a Flavor of Italy in my country.

[@2guysandacooler]

Thank you. Yes. You can use TSPX and ferment for 72 hours...

[@82ivaylo]

@@2guysandacooler Thanks.

[@stevieg4201]

Hi Eric, I want to make this over the weekend, it says for 1000 gram batch to use 9 grams of dried rose peddles, can I use rose water instead, and if so, how much do I dare use, it’s very potent

[@2guysandacooler]

You can or you can omit it. If oyu use rose water use very little. For 1000g I would use only 1/4 tsp - 1/2 tsp. It's usually very strong

[@stevieg4201]

@@2guysandacooler It’s super potent, that’s why I asked the amount you would use, thanks, I’m going to make all 4 recipes this weekend

[@kennyofficial2607]

hey there. thanks for all your content! ive got a question: in cheesemaking groups ive been told not to use fresh garlic in my products because it could cause botulism. is that not an issue in salami making?

[@2guysandacooler]

If you use a curing agent in your recipe it's not an issue...

[@kennyofficial2607]

thank you for the swift reply! awesome will give that a shot

[@stevieg4201]

Hi Eric, so I’m having an issue with my Sujuk, I made 2-4 pounds Sujuk salami’s, I stuffed them in 76mm protein lined fibrous casings from the SM, I’m about a month in and I’m getting case separation on both, how can I save these?

[@2guysandacooler]

it depends on what's causing the issue. If the fat is what's causing the issue, there's nothing you can do. Let them finish drying and enjoy (they might be a nit greasy and crumbly though). Sounds like you have about 6 weeks to go before completion, I would just let it ride and see what happens.

[@stevieg4201]

@@2guysandacooler Yep, I watched your video on case separation, it’s just spotty right now, but I’m sure it will progress, if it’s a fail so be it, I’ll start over, but I hope I get lucky. Thanks for the answer

[@mikerichardson4918]

Do you have any experience in the Krakowska Krajana type sausage

[@2guysandacooler]

Like this one kzbin.info/www/bejne/g6bFfoqBocuAsNU

[@pprince01]

@2 guys & a cooler... Hoping to make the "snack stick" version of Sujuk this weekend, using what I already have on hand. Would you recommend.... 19mm collagen casings.... or 32-35 hog casings? ALSO going to start a salami version!

[@2guysandacooler]

i would go 19mm. NICE!!! The salami version had lots of flavor

[@pprince01]

@@2guysandacooler Smoked the snack sticks yesterday, and the salami went in the cave today. QUESTION... when making a salami, and it calls for a pH of 4.9-5.2, what happens if it goes lower? For example, this morning my sujuk salami was at 5.1, and I wanted it a little lower. Got distracted, and by the time i re-checked, it was 4.85. Other than tangier, what does that do.... and how low is TOO LOW before it's a problem?

[@2guysandacooler]

@@pprince01 too low is never a problem. It just gets tangier the lower you go. Some people might not like that flavor but. Otherwise it's safe to eat

[@pprince01]

@@2guysandacooler Curious. Newish meat cave, but I did just finish Saucisson Sec in there that had a wonderful mold covering. Seems like the mold stared to show up in a day or two. Put Sujuk salami in the cave Monday, with a fresh coating of mold-600... and still today (Thursday) not one speck of mold. What would cause the mold to NOT grow on the salami?

[@lordrictoffin5945]

Do you eat all of this or do you sell it too?

[@gannicus7785]

In your opinion, what's the best salami you ever made? The most tastefull.

[@2guysandacooler]

I made a 60day aged wagyu salami with duck and iberico pig. (kzbin.info/www/bejne/nHKYnXRjnb2FgNE) It was ridiculous. Hands down the best I've ever had.

[@CM-sj9pb]

better write in video in one image all the ingredients because some words are not clearly understood.

[@2guysandacooler]

thats whybtheres a recipe link

[@indovilletv8601]

Best is Bosnian sudjuk

[@taha.030]

It’s Turkish😂

[@Andrew_Erickson]

Sausage SCIENTIST.

[@GameOvrMan]

Why beef round is not edible?

[@2guysandacooler]

The wall of that casing is too thick and it's very chewy. Technically you can eat it but it's not a very pleasant experience

[@Lorax39392]

Sujuk is turk/armenian

[@pattayaguideorg]

Mate, you smell a salami like a woman smells a rose, yeah... it's good to be a man! lol

[@2guysandacooler]

😂😂

[@zafirboskovic7491]

Hello, I now that you will not even read my comment and you will delete it. This can be your version of any salami or sausage but NOT for SUJUK.My family have tradition of original RECEPIE to make smoked product, Smoke Beef,beef sujuk, lamb chicken ,over 100 years. You for your Sujuk have only two thing's right.1.Choice of Meats and beef casings,and rest of spices,meat temperature grounding preparing is definitely wrong. In original Sujuk recepies going sol,b.peper and garlic. Smoke and drying ONLY.I hope you are accepted these suggestion and advise. Tnx.

[@2guysandacooler]

Hi Zafir. I don't want to start a political war here but there are MANY versions of sujuk and although your method (which you claim to be a century old) is the way you prepare it I can assure you that in Egypt, Armenia, Lebanon, Iran, Turkey, etc... the preparation is very different. For example we had one very nice commenter from Turkey actually leave a recipe in his comment for how he makes this sausage. It's very different than yours. My point is this. This sausage is made by lots of people across many countries and rather than criticize the different methods you saw in this video you should appreciate the homage that I am paying to this sausage by featuring it on my show. I do have a wonderful idea though. You should take the energy and the passion that you have for your sausage and make a video on KZbin about how you make it. I'm sure you will appreciate the comments 😉. Once you make that video, send me the link. I'll be the first to watch it... Thanks for watching my video and thanks for commenting.

[@zafirboskovic7491]

@@2guysandacooler Super but I never my recept put an you tube , or any public media .You never found any original recept na social media because worth a lot many,if you interested ve can make a deal.

[@2guysandacooler]

LOL> Look at what was just recommended to me by You Tube: kzbin.info/www/bejne/a2O8gKagfK6BicU 🤣🤣🤣

[@charlesmills6621]

Zafir Your name ındicates a Balkan origin. There are as many recipes for sucuk in the Balkans as there are grandmothers; however, all of them originated from the Ottoman (Turk) occupation. Get over yourself and rejoin the rest of us sucuk lovers.