How to cook
Pass the beef and pork through a meat grinder twice, dice the bacon. Mix them and add the wine and salt.
Let the mixture sit for 24 hours, then add all the spices to it and mix again.
Fill it into intestines and if there's any air poke holes with a needle.
Flatten the sujuk slightly during the first 2-3 days. Leave to dry in a ventilated area.