Sucuk Harcı (Sucuk Seasoning)

Description

MAKE YOUR OWN SUCUK AT HOME!

"Making authentic sucuk at home is no longer a dream—and it’s easier than ever. "You're the chef! Homemade sucuk is now that easy."

SUCUK RECİPES - USAGE INSTRUCTIONS

Ingredients & Equipment Needed:

5 kg Minced Meat (Beef, ideally 30% fat content)

350 g Selay Sucuk Seasoning Mix

10–15 meters Natural Casings (or Stretch Film/Cling Wrap)

Preparation with Natural Casings:

Place all ingredients into a large bowl, mix thoroughly, and knead well.

Let the mixture rest in a cool, clean place for at least 1 hour.

Clean the 10–15 meters of natural casing by soaking it in water mixed with vinegar.

Tightly fill the prepared sucuk meat into the casings, ensuring no air bubbles are trapped, and tie them securely using cotton twine.

Hang the sausages to dry in a well-ventilated area free from direct drafts.

For best results, dip the hanging sausages into water 3–4 times a day during the first 3 days of drying. Once fully dried, they are ready to cook and enjoy.

Alternative Method (Using Stretch Film / Cling Wrap):

Divide the rested meat into equal portions, place each portion on stretch film, roll them tightly into sausage shapes, and twist the edges securely to ensure they are airtight.

Place the prepared rolls in the deep freezer for at least 12 hours before use. You can remove these rolls from the freezer whenever you like, slice, cook, and enjoy.                                                           350 GRAM

Note: You can add extra garlic or hot chili pepper to suit your personal taste.