1. Fresh and Fresh Smelling: When buying spices, choose those that are fresh and fresh smelling. Old or stale spices may have lost their taste and smell quality.
2. Natural: If possible, opt for organic and natural spices. This means they are free from chemical additives and are a healthier option.
3. Powder and Grinding: It is up to you to choose spices sold in powder or whole. However, ground spices can lose their flavor and aroma when stored for a long time. So, if possible, buy them whole and grind them when you need them.
4. Color and Appearance: Quality spices are usually vibrant in color and have a solid structure. When you examine it carefully, you can tell the quality of a quality spice from its appearance.
5. Brand and Reliability: Choosing reliable brands can help you buy quality spices. Well-known brands usually offer quality and reliable products.
6. Storage Conditions: It is also important to store spices correctly. Keep spices in a cool, dry place away from light. This will help preserve the freshness and flavor of the spices.

Quality spices add richer flavor and aroma to your dishes, so it’s important to be careful when choosing.

Spice analysis is performed using various methods to assess the quality, purity, taste and health standards of spices. These analyses are performed to determine the content of spices, their active ingredients, possible impurities and additives. Here are some basic methods used in spice analysis:

Appearance and Odor Analysis: This is the simplest analysis method and is usually the first step. Experts evaluate the color, texture and smell of the spice to obtain important information about its quality. .

Microbiological Analysis: Microbiological analysis of spices is done to determine the presence and quantity of microorganisms such as bacteria, mold, yeast. This analysis is extremely important for food safety.

Chemical Analysis: Chemical analyses are performed to measure the active ingredients and nutritional values ​​of spices, as well as the presence and amount of possible harmful chemical contaminants (pesticides, heavy metals, etc.). These analyses are usually performed using advanced laboratory techniques such as Gas Chromatography (GC), Liquid Chromatography (LC), and Mass Spectrometry (MS).

Physical Analysis: Humidity, water activity and other physical properties of spices are evaluated by this method. Physical analysis provides information about the storage and shelf life of spices.

Sensory Evaluation: Sensory evaluation is performed by trained panelists to determine the sensory characteristics of spices such as flavor, aroma, color, and texture. This method is important to evaluate the effect of spices on the final consumer experience.

Genetic Analysis: DNA-based tests are used to verify the purity and identity of spices. These analyses are extremely effective in determining whether a spice truly comes from the plant species it claims to come from.

Spice analyses are a comprehensive process necessary to ensure the quality and safety of products offered to consumers. These analyses allow companies and manufacturers in the food industry to be sure that their products are safe, healthy and of high quality.

1. Choosing Ground Meat: One of the most important points is that the ground meat you will use for meatballs should be made from meat that has been rested for a few days in cold weather and that the meat should not be heated while being made. When the meat is cold, it will absorb the spices better. The most suitable meat for meatballs is the part of beef and lamb called the breast, and the meat that is removed from the bone, that is, the part closest to the bone, is the most ideal and most delicious meat for meatballs.
2. Spices: Sim Spice mixtures that you will add to meatballs, Spicy-non-spicy, Onion-Garlic, Intense red-Simple minced meat-like, Simple spicy-Intense spicy, Elastic-Soft structure, You can cook it in the oven-pan-grill, in short, it offers you all the flavors you are looking for.
3. Kneading: Minced meat ground at 0-4 degrees is placed in a suitable container, kneading begins after pouring 100 gr of Mixture for each kg of minced meat, this process is recommended for 2 minutes, then 200 ml (1 cup) of water is added for each 1 kg of minced meat and kneading continues, kneading continues until the minced meat mixture does not stick to the container you made it in, the longer you mix, the more successful the result will be.
4. Resting Before Cooking: After preparing the meatball mixture, let it rest in a 0-4 degree refrigerator for 4-12 hours, if possible, without shaping it. This process allows the spices and flavor to spread better and the meatballs to take a nice shape. 

By following these tips, you can prepare delicious and healthy meatballs. Bon appetit!

As we mentioned in the use of Sim spice MEATBALL mixes, you should first add the Sim Spice Mixtures to the minced meat and knead it for a few minutes, so that the bread crumbs will absorb the oil and water in the meatballs, thus ensuring that the flavor remains in it.

If the moisture content of the breadcrumbs used in meatball mixture exceeds 8%, the meatballs will shrink while cooking and release their oil and water.

Factors that darken meatballs

1-Minced meat made from spoiled meat.

2- Compared to beef, lamb meat darkens more quickly as the shelf life increases. Making it from lamb and beef mixed minced meat would be the ideal choice.

3-If the breadcrumbs in the meatball mixture used are moist, the meatballs will darken in a short time.

4-If the red pepper powder or chili pepper flakes in the meatball mixture used are made from pepper and tomato pulp, your meatballs will darken and sour in a very short time.

5- Using fresh parsley and onion darkens the meatballs. If you have to use fresh parsley, you need to prepare the meatballs in the amount you will sell/consume daily.

If you are going to use onion in your meatballs, you should definitely squeeze the onion in cheesecloth after grating it and get its juice. Onion contains 7 different acids, this feature causes the meatballs to darken when used in meat marination and marination.

We guarantee that you will not experience any darkening problems in your meatballs by using 6-SİM SPICE MEATBALLS Mixtures.

This problem is entirely due to the high moisture content of the breadcrumbs in the mixture and their inability to absorb a glass of water. 

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 3.5 mm grinder with a sharpened chuck and 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 24-24 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.

1- Sausage made with spoiled meat or bad fat added will spoil.

2- If pepper and tomato are used among the spices, the sausage will spoil.

3- Using additional red pepper flakes is risky because when making red pepper flakes, temperatures reach 40 degrees or even higher, and due to the effect of salt and water used in its production, bacteria and yeast form, and since red pepper flakes are granular and grained, it makes it difficult for a mosaic structure to form in sausage.

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 then taken to room temperature 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.

One of the biggest problems butchers face is filling sausages for their customers during the Eid al-Adha, which falls between April and October.

What those who sacrifice an animal do not know is that the meat of the sacrificed animal, especially the meat that will be used to make sausage, is kept in a warm environment and that this meat is used to make sausage.

This is a very troubling situation. 

First of all, butchers should explain the situation to their customers before the sacrifice. It should be said that the slaughtered sacrificial meat should be kept in a clean and cold environment.

We would like to remind you not to make sausage from meat that has been kept in hot weather, has become rancid and has turned green, otherwise you, the butchers and us, the spice makers, will be held responsible.

If the meat is suitable, we explained how to make it in the frequently asked questions section “Can sausage be made in the summer?” 

The answer is no.

Another mistake we often encounter in the field is that the consistency becomes thicker and more difficult while kneading minced meat and spices. Some tradesmen want to make the process easier by adding water to make kneading easier. This is a wrong and risky process.

First of all, it will shorten the shelf life of the sausage, and if it is not sold and consumed immediately, the sausage will go sour and spoil after a certain period of time. 

If the consistency is thick and the ground meat has a low fat content, clean oil can be added or some sunflower-olive oil can be added and kneaded. 

SİM SPECIAL CHICKEN SPICES provides you with a unique tasting opportunity with its magnificent aromas.

You can use it as a TOPPING on roast chicken, oven-baked chicken, grilled wings, breasts, chops, and thighs, or you can use it by liquefying it.

It is very easy to get the taste you are looking for in chicken products with SİM CHICKEN SAUCE.

In a large bowl, put chicken pieces (cubes, chops, wings, breast) and first pour 30 grams of SİM CHICKEN SAUCE per kg of chicken meat and mix with the chicken for a short time. A few cloves of garlic can be added optionally, 30-50 grams of quality hot pepper paste per kg of chicken meat will add a unique flavor to the sauce you have prepared. Then add water, yogurt, milk, sunflower or olive oil according to your preference and mix the meat for 1-2 minutes. After resting your chicken with sauce in a cold environment in its bowl for 4-12 hours, you will have reached a unique taste.