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May 12, 2015 at 12:22 pm
#9208
Member
I am hoping to ask further about this topic. Is hard alcohol ok?
Umai has a recipe for for Sujuk. I was wanting to make this sausage but using the flavors from a recipe that does not use a cure or bacteria and includes 1/2 cup Ouzo per kilo of beef. I would be using Raki instead. Would this higher level of alcohol be a problem? Hoping to give it a go later today.
Thanks in advance!