Sujuk/Суджук/Луканка - making at home with UMAi Salumi

Preparation of Sujuk/суджук sausage step by step, using UMAi Dry sausage kit Recipe from Stanley Marianski’s book: The art of making fermented sausages: lean beef 700 g lb. lean lamb 300 g lb. Ingredients per 1 kg / 2.2 lb. of meat salt 28 g 5 tsp. Instacure #2 2.5 g ½ tsp. dextrose 3 g ½ tsp. black pepper 5 g 2½ tsp. red pepper 5 g 2½ tsp. cumin 10 g 5 tsp. garlic 10 g 5 tsp. allspice 2 g 1 tsp. oliv