Sujuk

Method

1. Cut 250 g of beef and 60 g of beef tail fat into 2 cm cubes, keeping them very cold. Toss with 7 g of fine sea salt and 0.7 g of curing salt, spread in a shallow tray, cover loosely and refrigerate for 12 hours so the salt penetrates and the surface dries a little.
2. Chill the mincer parts in the freezer for 20 minutes, then pass the salted meat and fat together through a 4-5 mm plate into a cold bowl. The mince should come out in clean strands, not smear; if it warms above 4C, return it to the fridge before going on.
3. Pound 3 cloves of garlic to a smooth paste in a mortar, then work in 1.5 tsp of ground cumin, 1.5 tsp of pul biber, 0.5 tsp of ground fenugreek, 0.5 tsp of black pepper, 0.25 tsp of ground allspice, 0.25 tsp of ground sumac and 1 tbsp of cold water to a loose spice slurry.