Homemade Sausage Making

Recently I try to batch of semi dried Sucuk. The taste was great, however it was a bit chewy. (This is cooked)

What could cause this? Low-fat content?

Thx

Maybe your meat wasnt fresh or mixing at too high temperatures. Could also possibly be too little salt added or using meat with too much connective tissue

Sucuk is a fermented and dried sausage so it will have a firm texture like any salami-like product. It can be slices and eaten as is or cooked, Should have at least 30-35% fat content which will soften it if fried or grilled. But if you cook it and allow it to cool it will be even more drier, harder and tougher to chew because a portion of the fat has been removed.

What recipe and process did you use in making the sucuk?