In a large bowl, combine the minced meat, salt, garlic, cumin, black pepper, ginger powder, paprika, coriander powder, fenugreek powder, grated nutmeg, clover powder, cardamom powder and oil. Make sure everything is infused evenly together. Transfer the meat to a rimmed sheet and spread it to a thin even layer. Place it in the refrigerator, uncovered, on a shelf alone to avoide transference of flavor, yes please, uncovered for 24 hours in the refrigerator, give a quick stir ever 5 hours, have passed; keeping the meat unocovered will help the meat dry out which is exactly what we want.

Portion the meat to 5 equal mounds, transfer one mound of the meat, to a piece of plastic wrap, shape it into a single sausage about two inches in diameter and place it on the near edge of the plastic wrap. Roll the sujuk away from you, enclosing it in the wrap. Roll it tightly smoothing the shape as you go.

Twist the ends tightly, do this several times to tighten the wrap, then place the wrapped sujuk (ends tucked underneath) on a tray for freezing. Repeat with the other 4. When it solidifies, place the wrapped sujuk in a plastic bag, label and date it, and store in the freezer until needed. The sujuk can be frozen for up to 3 months. I have provided you above with different ways on how to uses sujuk above. If you have other ways share them with us in the comment section. Watch the detailed video tutorial.