Celebrate Sausage S02E28 - Sujuk 4 Ways

hey everybody welcome to the channel and welcome to celebrate sausage i hope you're having a great day my name is eric and i'm glad you could join us because today we're going to do something a little crazy we're going to be making sujook four different ways now last year on celebrate sausage we featured one version of sujook and we got a lot of emails and a lot of comments talking about the different ways that this particular sausage is prepared and i was intrigued i felt like i needed to try a bunch of different versions of sujook suzuk is a sausage that is incredibly popular in the middle east and central asia and most of the countries in that area have their own version of sujook and what makes suzuk unique to the different areas that it could be found comes down to the protein selection the spice profile and then of course the method of preparation so there is literally thousands if not millions of variations to this particular sausage so in today's video i'm going to show you how we made sujook four different ways using the very basic sutra recipe making only a couple modifications here and there i think we've got pretty much every skill set covered in this video on how to make sujook as we're going to start with the most advanced pro level way of making sure and we're going to end with the most basic way so it doesn't matter where you're at in your sausage making journey you should be able to make a version of sujook and enjoy it for yourself and before we begin i just want to take a moment and thank the sponsor of not only today's video but this entire series we want to thank the sausage maker for sponsoring today's video the sausage maker is literally a one stop shop for all your sausage making needs whether you need casings grinders stuffers whether you need spices cures or starter cultures they've got everything i'm going to leave a link in the description box below that will take you to their website and at the beginning of this series the sausage maker issued a very generous discount code which expires october 31st now that's only a couple of days away from now so if there's something that you need that the sausage maker has now would be a good time to take advantage of their pretty sweet discount we want to thank the sausage maker for sponsoring this video let's make sure all right i hope you're ready because today's episode is going to be epic we're going to start off by making a suzuk salami so the first thing we need to do is get a mold culture going and this particular mold is called penicillium nalgia vinci it's a protective mold and it keeps other molds from contaminating our salami so we're just going to rehydrate that for a couple of hours and now it's time to get our meat ready so the meat selection for all four of these methods is going to be exactly the same it's 100 beef we're going to be using a combination of ribeye skirt steak and then i think we're even using some brisket in addition to the meat we're going to be adding back in some fat for each one of these methods and i've got some brisket fat that i've saved up over time and we're just going to be cutting that up and then adding it back into the sausage i'm typically going for about a 30 fat you know depending on the cut that you have and and how well marbled it is you might not have to add fat to your sausage i'm going to go ahead and weigh this out we're making a kilo of each version and so that's what our salami mix is going to look like and we're going to place that into the freezer as we get our spices together so the spices for this salami are pretty incredible we've got salt insta cure number two a little dextrose we're gonna be adding black pepper aleppo pepper and sumac we've also got cumin cayenne pepper coriander allspice paprika a little clove and some fenugreek for the last ingredient we're going to be adding some minced garlic and that's what the spice profile looks like in addition to these spices we're going to be fermenting this with a bacterial starter culture and the starter culture we're using is called flavor of italy and this is nothing more than just a collection of beneficial bacteria which is going to help lower the ph of our meat making it safe to dry so we're going to rehydrate that for 30 minutes and set it to the side the last thing we need to do before we grind our meat is get our casing ready we're using a 61 millimeter protein lined casing from the sausage maker i'm just going to rehydrate that in a little lukewarm water for about 20 to 25 minutes our meat has just come out of the freezer it's under 34 degrees very important if you're going to be grinding and mixing your meat and you just want to make sure you keep it very cold and so we're just going to go ahead and grind that on a number six plate using the sausage baker's number 12 grinder [Music] it's now time to mix our meat and you want the temperature of the meat to be below 34 degrees fahrenheit if it's not just re-chill it until it gets cold enough our meat was about 33 fahrenheit so we're going to go ahead and add in our spices as we mix it and then we're going to come back with our starter culture and really that's it at this point we're just going to mix until our mincemeat starts to get relatively sticky you know a little tacky so that when you grab a small handful of it it'll stick to your hand when you hold it upside down and that's when you know it's ready so this is what it should look like stuck to the hand very good it's now time to stuff this into a casing and we're just going to stuff this into our rehydrated 61 millimeter casings i've got a little bit of mincemeat in my hopper we're going to wrap that in some cellophane because that's what we're going to use to test the ph remember that mold that we prepared at the beginning of this video i'm going to brush that onto this salami i'm also going to prick the salami looking for any air pockets and then we're going to weigh it we're going to start by writing our actual weight and then we're going to write our target weight and in our situation we're targeting a 35 weight loss finally it's time to ferment our salami and check out how easy this is all i'm going to do is take that salami and wrap it in cling film the reason i'm wrapping it in cling film is because that cling film is going to help maintain high humidity around that salami which is essential for good fermentation the other requirement is temperature and fortunately my kitchen is around 75 degrees fahrenheit so i'm just going to leave that salami on my kitchen counter if you don't have a warm kitchen you can always place this inside of your oven with only the light on and that should satisfy the temperature requirement we're going to ferment for 18 to 24 hours and our target ph is anywhere between 4.9 and 5.2 that's what we're going to be shooting for so it's now 20 hours later and it's now time to test the ph and this little sample that i'm holding has definitely firmed up quite a bit over the night it's also taken on a much brighter color and the smell of it has a very slight acidic slightly fermented smell so all of those are indicators of good fermentation another thing you'll notice is that the meat will be more bound together it'll have somewhat of a waxy look or a slight rubbery texture to it and let's just go ahead and take our appara instruments ph meter to test the ph and let's see what we got we're looking for anything between 4.9 and 5.2 and it looks like we are at 4.91 absolutely perfect it's now time to take this salami and place it in the drying chamber the drying chamber that we're using is nothing more than a modified refrigerator where we can control the temperature and the humidity if you'd like to know how we built our drying chamber and trust me it is incredibly easy i'll leave that video suggestion at the end of this video so be sure to stick around to the end here's our drying chamber we've got a lot of different projects in there that huge salami on the right that's the world's largest genoa salami really cool project all right so that's going to hang out in there until it hits the appropriate weight the temperature inside of our chamber is going to be 55 degrees fahrenheit with a 80 humidity if you have a basement or a seller that's around 55 fahrenheit or 13 celsius with a high humidity you could just hang that in there and it'll dry beautifully we're going to be targeting a 35 weight loss so once we lose that 35 percent our salami will be ready to eat if you like a more firm salami you can let it go up to 40 and that would be fine too so while our salami dries let's go ahead and make the next version which is the semi-dried sujook so we're going to start off once again using a mold culture we're using penicillium and algia vince we're going to rehydrate this for a couple of hours before we need it and this is going to be that protective white mold that you generally see on some sausages so we're going to set that to the side and then we're going to get our spices together and the only real big change is we're going to be using insecure number one instead of insecure number two and next we're going to get our bacterial starter culture ready because this is also a fermented sausage so we're just going to rehydrate that for half an hour set it to the side and let's look at the casings we're going to use for this sausage we're going to be using beef rounds 40 43 millimeter from the sausage maker these have been soaking for four or five hours and we're going to take our semi-frozen meat it's been chilled to under 34 degrees and we're going to grind the meat and fat together on a coarse plate [Music] and now it's time to mix so first and foremost make sure the temperature of your meat is under 34 degrees fahrenheit add your spices drizzle in your starter culture and go ahead and mix until the texture the consistency of your meat becomes very tacky you should be able to grab a handful of it and it should very easily stick to your hand and so let's see how we did there we go looks great and now we're going to stuff this into its casing and nothing special here we're just going to make one large link with this sujook so this is roughly a kilo of meat and we're going to connect the ends here in a minute the meat that's left over in the hopper wrap that in some cellophane just like we did with the salami version because we're going to be testing the ph of that mincemeat we're going to prick this sausage looking for any air pockets and then we're going to brush the entire thing down with that mold culture that we prepared earlier and then finally we're going to weigh it now you don't technically have to weigh it but i like to weigh it and for this particular sausage we're going to be targeting a 15 weight loss all right this is semi-dried so we don't want to dry this too much we just want to dry it a little bit and now it's time to firm it so all i'm going to do is wrap it in some cellophane just like we did with the salami and leave it on my kitchen counter sometimes you'll find this sausage pressed so if you want to press your sujook just place a sheet pan or a cutting board on top of your sausage with a heavy weight on top of it this is going to ferment for 18 to 24 hours and the temperature your sausage needs to be in is between 75 and 85 fahrenheit or 24 and 29 celsius with that high humidity our target ph is anywhere between 4.9 and 5.2 and it's now been about 18 hours so it's time to test the ph and i've actually got somewhere to be uh here in a minute so i'm hoping that the ph is within that range because i'm gonna be gone for uh the better part of the day so let's test the ph and if it's within the range we're gonna be good to go we've got the apera instruments ph meter we stick it on in there and 5.2 so well within the range i can safely now begin the drying process and that meat sample well we're just gonna patina it we're gonna coat that in some medium ground cornmeal and once it's completely coated we're going to place that into our drying chamber with our sujook sausage that's going to dry and then in a month or so we'll be able to eat that and we don't have to throw it out so that goes into the drying chamber just like before this is a modified refrigerator we control the temperature and the humidity if you've got a awesome basement or cellar where everything is nice and cool with high humidity you can just place that in there and it'll dry nice and even so remember the temperature is 55 fahrenheit or 13 celsius with an average humidity of 80 percent and for this semi-dried sugar we're going to be targeting a 15 weight loss so it may take anywhere between 7 to 10 days you know it just depends on your chamber but this is what it should look like once it's finished that mold covering has grown extraordinarily well the entire thing is coated it smells incredible and at this point our semi-dried sugar is completely finished i mean all we have to do is cook it and so what i'm going to do is i'm just going to place that into our smoker now we're not going to be smoking this we're just going to be cooking this low and slow i like using my smoker for this because i can control the temperatures really well you could technically cook this on a grill in a sous-vide in an oven it's up to you but we're basically going to start at about 125 fahrenheit and slowly work our way up to about 185 we want the internal temperature of our sausage to be around 140 degrees fahrenheit so this is what it's going to look like now that it's finished and all we're going to do is take that sausage and place it into a water bath and at this point our sausage is completely cooked we can refrigerate it we can freeze it for later and what i think i'm gonna do is i'm gonna go ahead and peel off this casing this is not an edible casing and then just give it a little slice and see what this sausage looks like on the inside on the outside it looks absolutely incredible it smells amazing all right so let's cut this open and see what it looks like and we're going to cook all of these sausages up at the end of this video and taste them all let you know what i think and that looks incredible so let's set that to the side and make our third version of sujook this is going to be a smoked snack stick sujook and we've already got our ground beef so let's add our spices and the two main differences with this recipe is our salt content is going to be lower and we don't need a bacterial starter culture so we're just going to be adding a little bit of water to help loosen up our batter and we're going to mix this on low now the temperature of our meat has been under 34 degrees both during the grinding and mixing stage and as soon as we can grab a little handful and it sticks to our hand we are done we don't want to over mix this sausage and it looks like we're there so let's go ahead and place that into a sheep casing 22 24 millimeter sheep casing from the sausage maker and we're going to twist these into roughly 10 inch links and all i'm doing is i'm finding a little notch on my bake pan and that way all my links are the same size and once we're done with that we're just going to give them a little prick looking for any air pockets and at this point let's go ahead and place them into the smoker these sausages are going to get smoked low and slow and the first thing we want to do is dry that casing out a little bit so i'm going to leave the door ajar and let them hang out in there for about an hour once the casings are dry we're going to increase the heat begin to add smoke and then slowly cook these sausages until the internal temperature of our sujook reaches 145 degrees fahrenheit i'm using a cold smoke generator from smoking it to apply smoke because i typically like to start applying smoke at around 125 give or take and this cold smoke generator is incredibly easy to control so i tend to prefer it over than just putting wood in the actual box but you could do that as well so it's really up to you this is going to cook for several hours nice and easy and if you want the exact cooking schedule check the description box below for the recipe link it'll have everything in there our snack sticks are now done they've been cooking for several hours and we just hit our internal temperature so all we're going to do is take them out of the smoker and place them into a water bath to stop the cooking process once our smoked snack sticks have cooled down we're going to take them out of the water bath and just place them on a drying rack so that they can bloom for three or four hours at room temperature and it's now time to prepare our fourth version of sajuk this is ground meat and this is hands down the easiest version of sujoo it requires no special equipment no cures all we're going to do is mix our spice blend together with some ground beef that we bought at the supermarket it does not get any easier than this we're going to start by browning our beef in a skillet and during the browning process we're just going to chop it up real good so that the meat doesn't form little meatballs once the entire thing is nice and broken up and browned we're going to add our sujook spice mix we're going to mix that to combine let it cook for a few minutes more and voila our sujook ground beef is completely finished let's finish up the semi-dried sujook so in a skillet on a medium heat with a touch of oil we're going to add our semi-dried sujuk sausages and we're going to fry those for a few minutes until they start to render a little bit of fat and then we're going to go ahead and take them out of that skillet that same fat we're going to use to cook some eggs because sujook goes incredibly well with eggs so no matter what version you end up trying even if it's the ground beef sajuk crack a couple eggs over that ground beef right at the end of the cooking process and it'll be amazing so i'm gonna cook up some jammy yolk eggs for our taste test if you don't like jammie yolk eggs you could do scrambled eggs it's really up to you and i think it's time to check on our sujook salami because it has got to be ready by now and i am getting hungry so into the chamber we go there is our sujic salami nice beautiful mold coverage great smell and it's nice and firm you know when you give it a little squeeze so let's just go ahead and cut off the tips and take a little peek at what's inside and i gotta be honest it is always an exciting day when we get to cut open a salami so let's get this cut open and sliced and i'm gonna give all four of these varieties a taste test and let you know what i think [Music] it's now time to taste our sujook and this is incredible it's like i've got a buffet of sausages right here in front of me each one of them looks amazing we're going to start off with just the very simple ground beef sugar spices and the jammy yolk right on top so let's just give that a smell wow that just smells so good it's garlicky it smells a little spicy cumin and coriander okay let's see how it tastes you know what that's delicious there is a lot going on with this ground meat i mean it's working with the jammy yolks it's spicy it is incredibly exotic so let me just move on to the next one which is our basically our snack stick this is our smoked sugar so let's just give this a bite huh very very interesting you know totally different eating experience very smoky the flavors actually don't seem as intense as they did with the ground meat the texture is a lot finer so the chew is a little bit easier and that nice sheep casing gives it a really nice snappy bite so far i'm kind of digging the smoked sujook let's try the semi-dried version of this sujook and let's get a little egg yolk on that okay so here's the semi-dried version smells great it smells different actually than the other two it smells like it has a more enhanced uh aroma to it all right so let's just see what it tastes like whoo this is incredible each one of these sausages are completely unique i mean the semi-dried version actually has a more magnified flavor everything about it seems magnified the the beef taste slightly aged the spices seem a lot more present it actually tastes like it's spicier it's still nice and juicy it's got a great texture but it is totally different than the other ones and so that is that's very interesting all right so let's go ahead and try the last one this is the sujook salami and this looks absolutely gorgeous i mean as far as salami goes this is beautiful it's got great marbling beautiful color the texture is well bound together that's awesome and it's got a lovely lovely smell almost almost citrusy a little bit oh wow that's nice okay sujic salami let's see what this one tastes like wow that's remarkable i'm trying to process all the different elements to this salami at the exact same time and it is complex i mean i am picking up a lot of the aged beef element to it so we definitely have a very enhanced beefy flavor not so much spicy not like the semi-dried version so this is actually a little more smoky and a little more nutty you know i'm thinking that maybe coming from like the cumin uh i'm getting a very low level citrus thing going on and i really do think that that's from the aleppo pepper uh overall this is a very tasty version of sujuk if i had to pick which one of these i like the best i would have to say hands down the salami is a clear winner i mean they all have the basic sujook essence but for whatever reason and i think it's the drying time the maturation the development of the flavors the sujook salami is absolutely more flavorful more refined more complex than any of the other ones and for me that just really ticks a lot of boxes coming in a close second though i would have to say that these smoked sujuk snack sticks are incredibly delicious and by itself or you know tossed with a breakfast i think would be absolutely delicious i hope you get to try one or maybe even all four of these ways and if you do leave me a comment in the comment section below as to which one you like the best thanks for watching this video if you have any questions about sujook leave them in the comment section below and if you like this video or got anything out of it a great big thumbs up would be helpful if this is the first video that you've seen from our channel we'd like to say welcome take a moment click that subscribe button and that notification bell we've only got a few more uploads in the month of october for celebrate sausage i don't want you to miss a single one thanks a lot for being here see you tomorrow bye [Music] do [Music] you

Channel: 2 Guys & A Cooler

Views: 27,416

Keywords: sujuk, celebrate sausage, all beef sausage, halal, easy sausage recipes, how to make sausage', salami, meat preservation, snack sticks

Id: lXBG7lKqU_w

Length: 24min 1sec (1441 seconds)

Published: Thu Oct 28 2021