Horse and Veal Sujuk
A dry-cured sujuk made from horse meat, veal and pork bacon, then smoked. Two spicing variants are given (differing mainly in the amount of cumin). Source: recepti.gotvach.bg.
Ingredients
| 2 kg | Horse meat |
| 1 kg | Veal |
| 1 kg | Pork bacon |
| 175 g | Salt |
| 15 g | Sugar |
| 10-15 g | Ground black pepper (to taste) |
| 10 g | Paprika (red pepper) |
| 5-60 g | Cumin (optional) |
| 2 g | Saltpeter (curing nitrate) |
| — | Cleaned thin casings |
Instructions
- Clean the horse meat of sinews, submerge it in a large container of water and vinegar and leave it to soak for 24 hours.
- Once soaked, take it out, let it drain and cut it into long thin strips.
- Finely chop the meat together with the fat using a cleaver, or grind it once — as preferred.
- Place it in a large tray or straight on the counter and sprinkle with the spices. Knead well by hand.
- Leave the meat at a slight incline in a cool place away from sunlight for 48 hours. Saltpeter is added so the meat does not darken.
- After that, fill well-cleaned thin casings and twist them every 20 cm. Tie off the ends of the individual sujuks — first tie one end with string, then tie the other end with the same string and fold into a horseshoe shape.
- Hang the sujuks to dry. After 1 day, prick them with a needle. Then arrange them between 2 heavy flat surfaces (or press with a weight) and leave them like that for 2 days.
- After that hang them to dry again for 6 days, and then smoke the horse sujuks at a temperature of 20 degrees for 5 days.
Source: https://recepti.gotvach.bg/r-11934-Суджук_от_конско_месо