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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