The effect of fat-free soy meat on the ripening process of Sucuk was examined. In the production of Sucuk, meat was replaced 0, 10, 20 and 30% by hydratised FFSM and the product was then left to ripen for 15 days. During the ripening process the water activity (a(w)-value), the moisture content and the pH-values of the Sucuk were determined every 3 days. At the start of the ripening process the pH-value of the Sucuk interspersed with soy meal was higher than that of the control group. However, in the course of ripening it dropped faster than the latter. At the end of the ripening process (after 15 days) the control group had a pH-value of 4.92, while Sucuk with the addition of 30% FFSM achieved this pH-value already on day 6. Using FFSM can also result in accelerated drying and hence in a lower aw-value, which also leads to a correspondingly faster turnover of capital. The use of FFSM is not only significant for the shorter ripening time but the aspects such as lower-cost production, improved quality and a greater product range also play a role. That is why the use of FFSM in Sucuk production can be recommended for the meat product industry.