Soujouk

Method

1. 1 Mince the beef with pork fat, then mix in coarse salt, cumin, sumac, garlic, chili powder, cinnamon, and pepper.
2. 2 Refrigerate the meat for 24 hours to allow the salt to drain and the spices to penetrate deeply.
3. 3 Stuff the sausage casings tightly, ensuring there are no air bubbles; air bubbles are a problem during the drying process.
4. 4 Flatten each section between two pieces of wood and hang them to dry in a cool, airy place for 10 days.
5. 5 Sausages are ready when they have lost about one-third of their original weight and the outside is dry and firm.
6. 6 Slice thinly and pan-fry for 90 seconds on each side before eating, or eat raw with bread.