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Preparation > Sujuk or Sucuk Salami

Grind the meat using a 6mm sieve or finely chop it with a knife;
Mix the meat with all the ingredients, except the bacterial starter culture;
Wait 30 minutes and add the starter culture diluted in filtered water and mix well;
Let it rest for 12 hours in a refrigerated environment;
Stuff into natural beef casing in a horseshoe shape, 45 cm long;
With a not-too-fine needle, make holes (pricking) in the casing to remove air bubbles (if any);
Ferment for 72 hours at 20°C and 90% humidity (or as recommended by the manufacturer);
Mature at 12°C and 75% humidity;
Press using a weight during the first 6 days (be careful not to burst the casings) to achieve a flattened shape;
It will be ready when it has lost 40% of its weight.