“Sucuk” is a food prepared by mixing beef, garlic and spices and filling the intestines. It must be subjected to special drying and decolorization processes.
Drying process feature: The hot wind during the day and the cool breeze at night, which is unique to Kayseri, ensures the sucuk to be dried properly. This wind is the wind that blows from all directions throughout the year, not from one direction. This wind does not have a local name.
Coloring Feature: Thanks to the nitrate substance found in a certain amount in the underground waters of Kayseri, the distinctive red color of the sucuk is provided naturally. Sucuk meats are washed abundantly with this water before entering the meat grinders.
Production Technique of Kayseri Sucuk: The meat selected for sucuk is first prepared in the form of cubes by specially trained sucuk masters and minced in meat grinders. Sucuk is put into threshing troughs. Sucuk oils are chopped in the form of cubes and put on it. Then, After adding salt, spices, cumin and garlic to this mixture, mix well.. The mixture is kept in the boat for 1 day. Sucuk dough is prepared by chopping as fine minced meat in meat grinders. Sucuk dough is filled into natural and artificial intestines with special machines. The Sucuks stuffed into the intestines are dried.
