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Meat from Sudan
Shermout is Sudan's dried beef, made by drying strips of meat in the sun. It is a drying cure rather than a true ferment. In a 1989 study, staphylococci and Enterobacteriaceae led the flora of the dried meat at first, and micrococci and bacilli later in storage.
A short entry: the sources we found record only what is said here about Shermout itself. Its own sources do not record how it is made, so the steps and scenes below are those of Pastırma (Kayseri pastırması, Erzurum pastırması), the closest documented meat ferment, shown as a guide to the method, not as a record of Shermout.
| beef strips |
Total time across the steps of Pastırma (Kayseri pastırması, Erzurum pastırması): 14 days – 21 days
What changes: Slits cut at 45° are packed full of nitrite curing salt
Nitrite salt fixes colour and flavour and holds back pathogens, above all Clostridium botulinum, and rancidity. Output: slit beef packed with curing salt.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Shermout is Sudan's dried beef, made by drying strips of meat in the sun. It is a drying cure rather than a true ferment. In a 1989 study, staphylococci and Enterobacteriaceae led the flora of the dried meat at first, and micrococci and bacilli later in storage.
Shermout is dried whole strips with no salting or souring step recorded, so it sits at the edge of the atlas as a drying cure. A pre-cooked, ground version developed in 1989 kept for at least 4 months without refrigeration.
A 1989 study counted total bacteria, spores, yeasts and moulds and Staphylococcus aureus and tested for Clostridium perfringens; it judged the traditionally made product less microbiologically acceptable than a pre-cooked, ground version made in the laboratory.
Every number is labelled with how it is known. How this atlas is made
