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Musran is fermented animal intestine from Sudan, used in stews. Dirar describes Sudanese sausages and fermented, sun-dried products made from many parts of the slaughtered animal, including the gut. A 2022 sequencing study found Escherichia-Shigella the most abundant bacterium in musran samples.
A short entry: the sources we found record only what is said here about Musran 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 Musran.
Short entryMeat
Recipe
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
animal intestines
Total time across the steps of Pastırma (Kayseri pastırması, Erzurum pastırması): 14 days – 21 days
Start
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What changes:Slits cut at 45° are packed full of nitrite curing salt
Step 1 of 9 · steps of Pastırma (Kayseri pastırması, Erzurum pastırması)
Cut slits at 45° (şaklama) and fill with curing salt
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Nitrite salt fixes colour and flavour and holds back pathogens, above all Clostridium botulinum, and rancidity. Output: slit beef packed with curing salt.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
At a glance
Musran is fermented animal intestine from Sudan, used in stews. Dirar describes Sudanese sausages and fermented, sun-dried products made from many parts of the slaughtered animal, including the gut. A 2022 sequencing study found Escherichia-Shigella the most abundant bacterium in musran samples.