Sujuck? With venison?

[Brokennock]

Does anyone here make their own sujuck? I'm thinking it would be good made with a venison mix. The one I usually buy, from Smith's Smokehouse, is a lamb and beef mix, so I'm thinking if one had a gamey bit of venison for some reason it would be a good substitute for the lamb. Has anyone tried this?

 

[pwbsmokey]

Never heard of it. What is it?

 

[Rató:rats]

Ya i had to look it up too.
According to the infallible wizards of wiki:

Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but horse meat is also often used in Bulgaria, Kazakhstan and Kyrgyzstan.

if someone here makes their own kudos to you. Takes a brave soul to ferment meat

 

[Rod Man]

^^ Me neither, educate us please.

 

[tenngun]

I’ve never done it. But pepperoni and Salami are both fermented also. I don’t think I’ve ever eaten sujuc
Zimmerman, who did the unusual food show on discovery channel some years ago did a fermented sausage from North Africa. It was the only time I ever saw him spit out a food

 

[Brokennock]

To me it is the lamb and the cumin that make it so good, and the dry texture

 

[Jim Wag]

The
Ingredients include
Cultures to
Ferment the
Sausage
No cultures in
Jimmy Dean

Jim in La Luz

 

[Brokennock]

The
Ingredients include
Cultures to
Ferment the
Sausage
No cultures in
Jimmy Dean

Jim in La Luz

Literally, no culture to Jimmy Dean.

 

[Jim Wag]

Broke said:
Literally, no culture to Jimmy Dean.

But
Jimmy did have my
Parents
Favorite
TV show

Jim in La Luz

 

[Loyalist Dave]

Does anyone here make their own sujuck? I'm thinking it would be good made with a venison mix. The one I usually buy, from Smith's Smokehouse, is a lamb and beef mix, so I'm thinking if one had a gamey bit of venison for some reason it would be a good substitute for the lamb. Has anyone tried this?

Well there is "gamey" when there is some blood with the meat, and there is "gamey" when the buck was old and the scent glands were not properly handled during butchering.... then some folks say there is "gamey" taste when actually the meat has started to turn..., and there is "gamey" when the deer have been into mostly pine forest...,

I'd say the first two types YES some Sujuk or garlic salami would handle the flavor. The other two, you will need a large amount of ginger to deal with the taste.

LD

 

[Brokennock]

Well there is "gamey" when there is some blood with the meat, and there is "gamey" when the buck was old and the scent glands were not properly handled during butchering.... then some folks say there is "gamey" taste when actually the meat has started to turn..., and there is "gamey" when the deer have been into mostly pine forest...,

I'd say the first two types YES some Sujuk or garlic salami would handle the flavor. The other two, you will need a large amount of ginger to deal with the taste.

LD

I agree. Luckily, we don't let our meat get to the 1st example of the last two, and pine fed deer are pretty rare where I hunt. Usually don't have that scent gland problem with bucks either, but find that certain cuts are just stronger than others especially at peak rate. Had some does be a bit strong too.

Going to suggest trying this to my friend who does a ton of game processing and cooking. He has a lot of guys bring him deer and just want a couple choice cuts and the rack if there is one. He makes all sorts of great stuff and does a better, cleaner, and more efficient job than any commercial processing place I've ever seen.