Kayseri sujuk is defined by its generous seasoning: fenugreek, garlic, and cumin are added in amounts that perfume the meat. The beef is ground once through a coarse plate; finely ground meat would turn the sausage into a paste. The stuffed sausage is dried in a cool, well-ventilated place until it loses one-third of its weight.
Cut the meat and tail fat into 3 cm cubes and chill them in the freezer for half an hour. Cold meat is cut by the grinder rather than mashed. Grind it once through a coarse plate.
Knead the ground meat, curing salt, rock salt, crushed garlic, and all the spices together in a large bowl for 10 minutes. Stop when the mixture sticks to your hand and holds a fingerprint; this binding keeps the sucuk from crumbling as it dries.
Soak the salted casing in lukewarm water for half an hour, then rinse it thoroughly by running water through it. Repeat until the odor is gone.
Fit the casing over a stuffing funnel and fill it with the mixture without leaving air pockets. Pierce any trapped air pockets with a needle; mold starts where air remains inside. Divide into pieces about 25 cm long.
Tie the ends tightly with kitchen twine to form loops, and hang the sucuk so the pieces do not touch. Record the starting weight; only the weight can tell you when drying is complete.
Meat dried without curing carries a botulism risk: do not skip the curing salt or replace it with table salt on your own. Rest the mixture in the refrigerator for 24 hours before stuffing. Dry at 10–14°C / 50–57°F and 75–80 percent humidity for 3–4 weeks; the sucuk is ready when it has lost 35–40 percent of its starting weight. Discard it if green or black mold appears on the surface.
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