ARMENIAN DRIED AND FERMENTED MEAT_ YERSHIG_ SUJUKH
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- เผยแพร่เมื่อ 9 ก.พ. 2021
- I highly encourage you to make and try this Armenian dried and fermented meat, Yershig, or with the other more popular name, sujukh. It is very easy to make and it has an incredible and superior taste that you will love...
Recipe notes:
- Dry the meat in a cool and dry place, like a cold basement or in the garage, like I did, hanged and not laid flat.
- It is typical that sujukh is made at winter time, so the meat doesn't get rotten and dries beautifully.
- If you have a balcony and you want to hang the meat there, just consider that the meat will dry quicker because of the wind factor.
- Sujukh is always stored in the freezer. I usually portion up what I need and freeze it accordingly.
- if you choose to vacuum seal your sujukh, then it will last for a year in the freezer.
Ingredients:
2 kg ground beef (20% fat)
25 g sea salt
30 g Aleppo seven spice mix
50 g paprika
1/2 tsp cumin
70 g crushed garlic
ALEPPO SEVEN SPICE MIX:
500 g all spice
200 g black pepper
100 g cloves
50 g cardamom
50 g cinnamon
50 g ginger
50 g nutmeg
- Mix them all together and use it to marinate chicken or beef. It is very aromatic and versatile spice blend.
٢ كيلو لحم مفروم مدهن
٢٥ غ ملح بحري أو صخري
٣٠ غ سبع بهارات حلبي
٥٠ غ بابريكا أو فليفلة حمرا يابسة
نصف ملعقة صغيرة كمون
٧٠ غ ثوم مطحون
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I lived in Glendale, CA for ages, BIG Armenian population there for whatever reason, and kinda got addicted to this stuff and never bothered to learn the technique. Thank you.
AND thanks, again, for the refreshing choice of background music...
Thank you very much for your lovely comment😊. Indeed, wherever a lot of Armenians live, you certainly find sujukh there.. It's extremely delicious..I don't know anybody that doesn't like it😋I am sure you will love this homemade version too. Take care🙂
Amazing video , fully detailed , can’t wait to make this and have it this weekend , keep up the great work Betty! Thank you for the recipe
Thank you for your continuous support and lovely comment😊 Hope you like it🥰
It looks delicious. Thanks for sharing.
You're welcome🥰😊
Amazing !!!👍
Thank you very much😊
Looks delicious 😋
Thank you😊
Bravo 👏👏
Thank you very much😊
Look fantastic thanks a lot
My pleasure 😊
Thanks a lot you are amazing, its look like the original Aleppo Sujuk, but i see like the Ingredients in the video more than what you mentioned
Thank you very much for your lovely comment! Once you try it, I am sure you will like the flavor of it a lot. This is a traditional recipe of my family and I really love it🥰
😍thank you so much!
You're welcome 😊💕
يسلم ايديكي شكلا بشهي 😘😘
,شكرا كتير 🥰💝💓💓
Arris Betty Good job 👏
Merci shad🙏🙏💞. Glad you liked it🥰😊
Εξαιρετικό αναλυτικό υπέροχο
Thank you very much🥰🤩
Παρακαλώ
Your recipe is awsome I just have one question for the ALLEPO is the 500 gr allspice a typing error
Thank you very much❤️. To make a big batch of Aleppo 7 spice, you can mix the ingredients listed and you can store it in the freezer for your convenience. You will use from this spice mixture to mix in the meat.
thank you Betty great job, the problem is that MY WIFE REFUSES TO GIVE ME HER STOCKINGS.
Lol...😂. Thank you very much! Glad you liked the recipe.
Oh my god i love those in iraq we have em we call em bastorma, and its Armenian 👍
I love these flavors too, and I like to make them every winter💞
This is how ya do it! My uncles family makes it in Armenia and they send it here its so good I gotto make some just gotto figure out the ratio
Thank you! It is indeed a special delicacy🥰
@Betty's Fun Cooking the way they do it tho they hang it up for like 6 months I think or 7. And they use 25 lbs of beef at a time so idk how much spices I'll have to ask for the recipe again
Can I dried the sausages in the fridge and for how long will dry?
Thank you!
To be honest, I never dried it in the fridge. The sausages need to air dry and will not properly dry when laid flat. If you have a balcony hang them there. It is easier and now it's the perfect timing since the weather is cold.
Also can you hang it to dry 10 days in refrigerator? I live in netherlands.. we have a lot of rain so we don’t have “dry air” …
Yes, you can.
Is the all spice like the jamaican pepper??
pimenta
After it is dry can you eat like that? Or is it a must to fry it?
I like to fry it.
Good video but did you add fermenting againt, is this only meat and spices?
No, I didn't add fermenting agent. It's only the ingredients listed in the video.
@@BettysFunCooking thank you
@@m27238 You're welcome!
How can i dry my meat if i live in a damp area like the south east of USA?
Unfortunately you need cold weather to dry the meat, otherwise it will start to rotten. Alternatively, after making the meat marinate for 24 hours in the fridge, roll them in portions like sausages and freeze them. It will be tasty too.
I dry mine hanging in the refrigeration, works a treat
@@BettysFunCooking I circumvent the cold requirement by pouring and rubbing lots of salt around the sujuk after it has been wrapped in the sock. Thus, it cures in around 3-4 days in room temperature of around 20-26 C, and tastes just as good!
one day i busy and want to ckko meat but somebody call me end i quickly rap the meat in alumen foil and throw inside the fridge the i completely forget and after 2 month i go to clean the fridge and open the rap foil. o my gosh i find very nice fregnrent smelling meat and it look so yummy to eat. i quickly fry it & enyoy it with the visiter. which mea you dont to have the sun it can dry in the cold space
Hi Betty just want to make sure 25 g salt to 2kg meat is correct. I saw another recipe that recommend 50g for same amount of meat. I am making your recipe but the salt amount seemed low when I was mixing it. Would you please verify. Thank you.
Yes, 25 grams. The salt will be perfect after drying. Hope you like and enjoy it.
@@BettysFunCooking thank you for the quick response!
@@FaithLoveHarmony you're very welcome!
@@BettysFunCooking Waiting now for the 10 days or so. I am so excited. Thank you for this great video. One more questions, I see some people and recipes using a fermenting/culture ingredient - do you know how that makes it different in taste or look?
@@FaithLoveHarmony To be honest, I never used fermenting ingredients, as I see there is no need for it if you have everything made right. My parents and grandparents always made it this way and I assure you it tastes great. Waiting to hear how it turned out for you😊🥰🥰
👍🌱👍🌱👍🌱
Thank you Siranoush💞
شكرا جزيلا لك على هذه الوصفة الرائعة. لو سمحتي ممكن تعملي ترجمة للمكونات الى اللغة العربية وشكرا لك مقدما
أكيد. شكر ا كتير🌹😊. المقادير بالعربي رح اكتبن تحت الفيديو.
@@BettysFunCooking اشكرك من أعماق قلبي. جربتها كذا مرة ولم تنجح معي بحب السجق كتير. ولكن طريقتك لفتت نظري واجزم بأنها طريقة رائعة والسجق طعمه رائع من منظر السجق واضح. ارجو الا تتأخري علينا بالترجمة وسلمت يداك سلفا
@@user-it3eu4fl4c 🙏💞💞
it must not exceed 3 degrees or 13 celsius?
Yes, fridge temperature.
@@BettysFunCooking this recipe is very old and people did not had fridges, the original recipe is in a cool dry ventilated place in mountains.
ARMENIAN :)
Can you use a food dyer ?
I don't think you need to use a food dye in the recipe. Paprika will give it a nice color.
@@BettysFunCooking They meant food drier.
@@sevanourfalian1388 honestly i never dried it that way. It should be tested first with a small amount.
7 spices consist of?
It is written in the description box below the video.
How is it fermented? Don’t you mean cured? What’s fermented?
It is dried in a cold place until some of the moisture is evaporated and you can easily slice it afterwards.
@@BettysFunCookingYes thank you, Great recipe, BUT is not FERMENTED, its cured, FERMENTING MEAT has a specific process , in the title of video you say FERMTENED MEAT, its NOT FERMENTED ITS CALLED CURED,
@@ashtweth 👍😊
Can you eat it without cooking it?
No, it needs to be cooked first.
That's not authentic soujook.
@@terridelgiudice6002 I respect your opinion.
Believe me if you put (((ALEPPO 7 SPICES))) on the dirt. It would be delicious and edible.thanks really awsome video
Where is the nitrate?
All the ingredients exactly are mentioned in the video, as well as the description box.
@@BettysFunCooking Thank you ❤
@@fatima546 you're welcome🥰
I need to steal my wife's stalkings 😉😂🤣😆
😂😂😂
Panty hose, genius.
No curing at all? It's dangerous!
This is done in winter season and hang to dry in a cold place like a balcony or a garage. Trust me it will be fine and dry beautifully and be delicious
😁ARMENIAN
It’s not Armenian!!!