Hello Redzen, It actually turned out to be great, nice colour and the exact same taste like the sucuks sold in Kayseri Turkey as you said first recipe is more spicy but thats the way the sucuks are in Kayseri. Second sucuk recipe is a more lighter compared to no 1. In europe and australia they mix t...

Hello Redzed and thank you for your response, much appreciated. I got really confused when posting the same question on facebook as some are saying just toss it out because it'll be unsafe to eat it after 4 weeks due to just cure #1 used instead cure #2. risk of botulism etc etc. Some are saying "as...

Hi guys, This is my first ever post in here. I hope you dont mind me asking a few questions. i used cure #1 for my fully lamb sucuk (sujouk) instead of cure #2. I cured it for 3 days in the firdge, then fermented for an other 3 days at 22c and 85% humidity in my curing chamber. Now its air drying at...