Turkish Sucuk (Soudjouk) is the most popular dry fermented sausage in Turkey

Materials	lean beef, 70% lean lamb/mutton, 30%	3.5 kg (7.7 lb) 1.5 kg (3.3 lb)
Ingredients	salt, 2.5% (cure #2 accounted for) cure #2 dextrose (glucose), 0.3% black pepper, 0.5% red pepper 0.5% cumin, 1% garlic, 1% allspice, 0.2% olive oil, 0.25% T-SPX culture,	115 g 12 g 15 g 25 g 25 g 50 g 50 g 10 g 12 g (2 Tbsp) 0.6 g (1/4 tsp)
Instructions	1. Grind meat through 3/16" plate (5 mm). 2. Mix all ingredients with meat. 3. Stuff firmly into 38 mm collagen or fibrous casings. 4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity. 5. Dry at 16-12º C (60-54º F), 85-80% humidity for 1 month. 6. Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes	cinnamon and cloves are often added original sucuks are made with sheep tail fat (40% beef, 40% lamb, 20% sheep tail fat) sucuck is a very lean sausage olive oil (up to 5%) is added as a replacement for beef fat, which has poor sensory qualities. If sausage is made without starter culture (not recommended) read about curing in traditionally fermented sausages

Materials	lean beef, 70% lean lamb/mutton, 30%	3.5 kg (7.7 lb) 1.5 kg (3.3 lb)
Ingredients	salt, 2.0 % (cure #1 accounted for) cure # 1 dextrose (glucose), 0.5% black pepper, 0.5% red pepper 1.0% cumin, 1% garlic, 1% allspice, 0.5% cinnamon, 0.1% cloves 0.1% F-LC culture,	90 g 12 g 25 g 25 g 50 g 50 g 50 g 25 g 5 g 5 g 1.25 g (1/2 tsp)
Instructions	1. Grind meat through 3/16" plate (5 mm). 2. Mix all ingredients with meat. 3. Stuff firmly into 38 mm collagen or fibrous casings. 4. Ferment at 24º C (75º F) for 48 hours, 90-85% humidity. 5. Cook to 63º C (145º F) internal meat temperature. 6. Shower with cold water to below 10º C (50º F) 7. Store in a refrigerator.
Notes	If sausage is made without starter culture (not recommended) read about curing in traditionally fermented sausages