Gornooryahovski Sudzhuk

: food, December 01 2024 ▶

A friend of mine gave me the recipe to be put in the "hall of fame" - soon to be tested on premise. What you need:
- Tender beef (rib lifter)
- salt (22g/kilo)
- sugar (1g/kilo)
- potassium nitrate a.k.a. saltpeter(1g/kilo)
- ground black pepper (2.5g/kilo)
- ground cumin (2g/kilo)
- sausage casing of your choice
Preparation:
- Cut the meat in large pieces, put it in a deep bowl and add the salt
- Mix well and leave it to rest for 24h in the fridge
- Remove the liquid and transfer the meat to anoter bowl
- Add the sugar, saltpeter, pepper and cumin, mix
- Use the large-hole gitter of the meat grinder to grind the meat
- Mix well and put it in the fridge for another 24h
- Use smaller gitter to grind the meat one more time, mix again
- Fill the casings at 45cm lenght, use string to tie the ends
- Use a needle to make several holes in each casing
- Slightly press the sausages to remove excess air
- Hang them in a cool, dry place
- On the third day (and every 5 days after) use a rolling pin to flatten the sausages
- Edible after 25 days