Sucuk is made with ground meat and spices and is available in fermented and heat-treated varieties. Commercial fermentation uses controlled curing ingredients, cultures, temperature, humidity, and drying conditions. Hanging it in a dark place or refrigerator for a week at home is not a safe equivalent.
If preparing spiced ground beef at home, treat it as fresh, raw sausage mixture. Keep the meat cold; cook the raw product within 1–2 days in the refrigerator or freeze it. Do not hold it at room temperature without a validated curing and drying process. If using a casing, choose a food-grade product and follow its manufacturer’s instructions for preparation and whether it is edible.
Cook raw beef sucuk mixture to an internal temperature of 71°C / 160°F, measured with a food thermometer; mixtures containing chicken or turkey must reach 74°C / 165°F. Cooking is not a way to salvage a product previously stored under unsafe conditions. Follow the package storage and cooking directions for purchased sucuk. Sucuk can be served with eggs, in white bean dishes, or alongside rice.