Nefsim Sausage Mixture (Box 15Pcs.x0.6Kg)

Although there are similar products to TURKISH SAUSAGE in the world, our sausage is unique in terms of both its taste and structural form. Especially butcher sausage, when the right spices are used and fermentation is done correctly, it is delicious and you can’t get enough of it.

Although there is no problem in using lamb meat, the most delicious sausage is made from beef.

The ideal fat content should be 35-45% (Turkish food codex allows 40%).

Sausage made from lean meat will not be able to complete its chemical reaction and will be bland.

If the fat content of minced meat is low, it should be supplemented with crumbs or concept oil.

The meat that will be made into sausage must see minus values ​​for a few days and must be cold when minced. Otherwise, the minced meat will vomit the spices. You will see this as yellow colored oil residues in the sausage that has turned into a coil and as excess oil leaving in the container you cook it in during cooking.

After grinding the meat at minus temperature in a single shot, preferably in a meat grinder with a 3.5 chuck and a sharpened blade, pour 50 gr SİM SUCUK MIXTURE or 60 gr NEFSİM SUCUK MIXTURE for 1 kg of ground meat. Kneading in a dough cauldron will make your job easier, this process should continue until the spices and ground meat are integrated.

After mixing is completed, the mixture should be kept in a cold environment for 6-12 hours to decrease the pH value, preferably in a 0-4 degree cupboard.

After this resting process, the filling process starts. Depending on the season you make the sausage, the post-filling process will vary. Because the ideal ambient temperature for the fermentation process is between 24-28 degrees.

IMPORTANT INFORMATION!!

In winter months, when making sucuk, after filling is done and the coils are tied in 5 or 6, they are dipped in a bucket with water at approximately 30-35 degrees for 15 seconds. This will help the fermentation that will allow the salt and spices in the meat to start working. Depending on the weather, the coils strung on a rope are hung outside if there is sun and warm weather, if the weather is cloudy and cold, indoors, if there is a heater in a closed room, the environment should be increased to 20 degrees, if the room temperature can be increased to 28-30 degrees, the sucuk will sweat from evening to morning and will be almost ready in a period of 12 hours.

After this, it will be left to rest at room temperature for 1-2 days.

If there is no closed room, this process should be continued outside or in a warm environment for 3-4 days until the sausage loses its moisture and hardens.

The answer is short and clear.

Yes, sausage is made in the summer, and it is made very well.

It is wrong information that sausage cannot be made in summer, that sausage will spoil.

In the summer months, when making sausage, unlike the processes we explained in the ”How to make sausage” section, after the filling is done and the sausage is strung on a string, it is dipped in warm water for 15 seconds and hung outside. It will not cause any problems even if the weather is 40 degrees. In the summer months, you should shower the sausage you hang outside with water that you fill from the tap or with a hose every 10-20 minutes. This process will prevent the sausage from heating up from the inside, and your sausage will take on color very quickly. After waiting outside for 4-6 hours, your sausage, which is soaked every 10-20 minutes, is taken to room temperature after these processes and left to rest until drying and hardening are complete.

Sausage that has been aged and fermented in all seasons can be kept on the butchers’ counter for sale.

Her mevsimde dinlendirilmiş fermantasyonu sağlanmış sucuk kasapların tezgah rafında satış için muhafaza edilebilir.