{"id":948,"date":"2025-01-21T16:29:38","date_gmt":"2025-01-21T16:29:38","guid":{"rendered":"http:\/\/www.sutyo.com\/?p=948"},"modified":"2025-01-21T16:29:38","modified_gmt":"2025-01-21T16:29:38","slug":"dogal-sucuk","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/dogal-sucuk\/","title":{"rendered":"Do\u011fal Sucuk"},"content":{"rendered":"

Do\u011fal Sucuk<\/h1>\n

Do\u011fal sucuk denilince akla katk\u0131s\u0131z sucuk markalar\u0131 geliyor elbetteki. Sucuk yumurta \u00f6zellikle kahvalt\u0131lar\u0131m\u0131z\u0131n vazge\u00e7ilmez\u00a0sucuk yemeklerinin ba\u015f\u0131nda gelir. Sucuk fiyat\u0131 uygun oldu\u011fu s\u00fcrece\u00a0sucuk markalar\u0131 sucuk \u00fcretimine devam edece ve\u00a0sucuk cevizli bile yap\u0131lacakt\u0131r. Sucuk firmalar\u0131 sahibi oldukjlar\u0131 sucuk markalar\u0131n\u0131n \u00fcr\u00fcn amlajlar\u0131 \u00fczerine mutlaka\u00a0sucuk tarihi yazmak zorundad\u0131rlar.<\/p>\n

Sucuk yap\u0131m\u0131n\u0131n asl\u0131nda g\u00f6r\u00fcnd\u00fc\u011f\u00fc kadar zor olmad\u0131\u011f\u0131 s\u00f6ylenebilir.\u00a0Sucuk da ihtiya\u00e7tan\u00a0ortaya \u00e7\u0131kan bir gelenektir.. Buzdolab\u0131 olmayan d\u00f6nemlerde eti saklama y\u00f6ntemlerinden biridir.
\n\"do\u011fal<\/p>\n

\u0130nsano\u011flunun\u00a0eti korumak i\u00e7in geli\u015ftirdi\u011fi bir et saklama y\u00f6ntemidir sucuk. Zamanla lezzet katmak ad\u0131na,\u00a0eti baharatlarla lezzetlendirme durumu ortaya \u00e7\u0131km\u0131\u015ft\u0131r.\u00a0Bu da sucu\u011fu g\u00fcn\u00fcm\u00fczde vazge\u00e7emedi\u011fimiz lezzetlerden yapm\u0131\u015ft\u0131r.<\/p>\n

Sucuk i\u00e7i malzemesi nas\u0131l haz\u0131rlan\u0131r?<\/p>\n

\u00d6nce Sucuk Yap\u0131m\u0131 \u0130\u00e7in Gerekli Malzemeler\u2026
\nKasab\u0131n\u0131zdan 700 gram ya\u011fs\u0131z dana k\u0131yma (d\u00f6\u015f) ve daha sonra \u00fcst\u00fcne de ilave 300 gr i\u00e7 ya\u011f\u0131 kar\u0131\u015f\u0131m\u0131 isteyin. Bunlar\u0131 makineden \u00e7ektirin ve kar\u0131\u015f\u0131m\u0131 getirin dolab\u0131n\u0131za g\u00fczelce koyun. (Sucukta ideal ya\u011f oran\u0131 %33\u2019t\u00fcr.) E\u011fer i\u00e7 ya\u011f\u0131 istemem derseniz ya\u011fl\u0131 dana k\u0131ymas\u0131 al\u0131n.<\/p>\n

Sucuk yapmak i\u00e7in di\u011fer gerekli malzemeler ise \u015funlar: (Yine 1 kgsucuk i\u00e7in s\u00f6yl\u00fcyoruz) 50 gram tatl\u0131 toz biber, 20 gram ac\u0131 toz biber, 25 gram sofra tuzu, 3-4 gram karabiber, az kimyon ve iki di\u015f rende sar\u0131msak. Ve kurutulmu\u015f ba\u011f\u0131rsak. Ayr\u0131ca baharatlar kaliyeli olmal\u0131d\u0131r, unutmat\u0131n sucu\u011fu sucuk yapan baharatlar\u0131d\u0131r.<\/p>\n

Bu sayd\u0131klar\u0131m\u0131z\u0131 bir\u00a0kabta elle yo\u011furmaya ba\u015flay\u0131n\u00a010-15 dakika iyice\u00a0yo\u011furun. Kar\u0131\u015f\u0131m i\u00e7inde baharatlar\u0131n k\u0131yman\u0131z\u0131n her yerine i\u015fledi\u011finden emin olun.<\/p>\n

Sucuk mazleme kar\u0131\u015f\u0131m\u0131n\u0131z\u0131 stre\u00e7 filme sar\u0131n ve buzdolab\u0131nda 24 saat dinlenme\u00a0ve\u00a0fermente olmas\u0131 i\u00e7in b\u0131rak\u0131n.<\/p>\n

Kurutulmu\u015f ba\u011f\u0131rsaklar\u0131 suda yumu\u015famas\u0131n\u0131 sa\u011flamak \u00fczere haz\u0131rlay\u0131n. Her 1 kg sucuk malzemesi i\u00e7in 1 metrelik ba\u011f\u0131rsak kullanacaks\u0131n\u0131z.
\n\"katk\u0131s\u0131z<\/p>\n

Neden Ba\u011f\u0131rsak Kullan\u0131yoruz?
\nBa\u011f\u0131rsak suyu du\u015far\u0131ya yava\u015f ve kontroll\u00fc atar. B\u00f6ylece etin bakteriler ile \u00e7\u00fcr\u00fcmesini \u00f6nlemi\u015f olur. Bu sayede sucuk\u00a0dayan\u0131kl\u0131 olur ve\u00a0saklanabilir.<\/p>\n

Ertesi g\u00fcn sucuk malzeme kar\u0131\u015f\u0131m\u0131nz\u0131 ba\u011f\u0131rsaklar\u0131n i\u00e7ine iyice bast\u0131rarak doldurun. Ba\u011f\u0131rsa\u011f\u0131n iki ucunu\u00a0ba\u011flay\u0131n. Sucu\u011funuzu serin ve g\u00fcne\u015f g\u00f6rmeyen bir k\u00f6\u015fede 1 hafta kadar beklemeye al\u0131n. Bu esnada suyunu atacak ve yenmeye haz\u0131r hale gelecektir. 1 hafta sonra katk\u0131s\u0131z do\u011fal sucuk masalar\u0131n\u0131zda yer almaya haz\u0131r !..<\/p>\n

 
\n\"Katk\u0131s\u0131z
\nDo\u011fal Sucuk Ne Demek?\u00a0DO\u011eAL SUCUK\u00a0\u0130\u00e7inde katk\u0131 maddesi yok demek<\/p>\n

Sa\u011fl\u0131\u011fa zararlar\u0131 uzun zamand\u0131r bilinen, yine de nedense \u201cminimum\u201d oranlarda kullan\u0131lmas\u0131na izin verilen en ba\u015fta Nitrit ve Nitrat olmak \u00fczere kullan\u0131lan kimyasallar var. Bu maddeleri end\u00fcstriyel firmalar sucu\u011fa k\u0131rm\u0131z\u0131 renk versin, \u00e7abuk bozulmas\u0131n ve tabii raf \u00f6mr\u00fcn\u00fc uzats\u0131n diye kullan\u0131yor. \u0130nsan sa\u011fl\u0131\u011f\u0131 \u00fczerindeki etkileri ise korkun\u00e7… Akla gelebilecek en k\u00f6t\u00fc hastal\u0131klar\u0131n sorumlusu olarak g\u00f6steriliyorlar.<\/p>\n

Peki ya kullan\u0131lan etler?<\/p>\n

Markette sat\u0131lan %100 dana eti ibareli bir sucu\u011fu d\u00fc\u015f\u00fcnelim. Dana etinin kayna\u011f\u0131na, neyle beslendi\u011fi konular\u0131na de\u011finmiyorum bile. O noktaya gelene kadar zaten \u00f6nce hayvan\u0131n ger\u00e7ekten eti mi kullan\u0131l\u0131yor acaba sorusu var.<\/p>\n

Is\u0131l i\u015flem mi fermentasyon mu?<\/p>\n

Fermentasyon insano\u011flunun tarih boyunca sahip oldu\u011fu k\u0131s\u0131tl\u0131 \u015fartlarda g\u0131das\u0131n\u0131 saklamak i\u00e7in kulland\u0131\u011f\u0131 bir y\u00f6ntem. Bug\u00fcn biliyoruz ki, elimizde her t\u00fcrl\u00fc teknoloji olmas\u0131na ra\u011fmen fermente g\u0131dalar\u0131n do\u011fal y\u00f6ntemlerle olgunla\u015f\u0131rken i\u00e7lerinde \u00fcreyen faydal\u0131 bakteriler do\u011fru beslenme programlar\u0131n\u0131n vazge\u00e7ilmezi. Yo\u011furt, kefir, tur\u015fu.. Bunlar\u0131n hepsi fermente g\u0131dalar.Ara\u015ft\u0131r\u0131nca \u0131s\u0131l i\u015flem g\u00f6ren sucu\u011fun zararl\u0131 oldu\u011funu g\u00f6steren elle tutulur bir kaynak bulam\u0131yoruz. Ben sadece iki farkl\u0131l\u0131\u011fa de\u011finmek istiyorum, karar sizin.<\/p>\n

1) Is\u0131l i\u015flemde sucuk y\u00fcksek s\u0131cakl\u0131\u011fa tabi tutularak 2 saat i\u00e7inde haz\u0131r oluyor. Fermentasyonda bu s\u00fcre 10 g\u00fcn\u00fc buluyor.<\/p>\n

2) Fermentasyonda sucuk kururken s\u00fcrekli fire veriyor ama \u0131s\u0131l i\u015flemde hi\u00e7bir kay\u0131p olmuyor. \u00dcretici i\u00e7in \u0131s\u0131l i\u015flemin faydalar\u0131 ortada, peki ya t\u00fcketiciye ne faydas\u0131 var? Daha ucuz.Toplu t\u00fcketime y\u00f6nelik, \u201cekonomik de\u011fer yaratan\u201d g\u0131dalar\u0131n \u00e7o\u011funda oldu\u011fu gibi \u2013 bkz. GDO\u2019lu \u00fcr\u00fcnler – bunda da \u201c\u00e7ok da fark\u0131 yok\u201d alg\u0131s\u0131 hakim.<\/p>\n

Do\u011fal Sucuk Do\u011fal olarak tahmin edersiniz ki sayd\u0131\u011f\u0131m katk\u0131 maddelerinin hi\u00e7biri kullanm\u0131yoruz. Analizlerimizi payla\u015f\u0131yoruz. Sadece kendi etlerimizi, do\u011fal ba\u011f\u0131rsaklara doldurarak i\u00e7ine tuz ve baharat ekleyerek sucuklar\u0131 haz\u0131rl\u0131yoruz. Ve kurumaya b\u0131rak\u0131yoruz. Katk\u0131s\u0131z, do\u011fal, fermente. Kendimizin, \u00e7ocuklar\u0131m\u0131z\u0131n, dostlar\u0131m\u0131z\u0131n g\u00fcvenle yiyece\u011fi bir \u00fcr\u00fcn yapt\u0131\u011f\u0131m\u0131z i\u00e7in mutluyuz.Umar\u0131m siz de be\u011fenerek t\u00fcketirsiniz.<\/p>\n

\u00dcR\u00dcNLER\u0130M\u0130Z HELAL KES\u0130MLE HAZIRLANMI\u015e OLUP,\u00dcR\u00dcNLER\u0130M\u0130Z\u0130N \u0130\u00c7\u0130NDE SAKATAT VE KATKI MADDES\u0130 KES\u0130NL\u0130KLE BULUNMAMAKTADIR..
\nTARIM VE K\u00d6Y \u0130\u015eLER\u0130 BAKANLI\u011eINDAN ONAYLIDIR,TES\u0130S\u0130M\u0130Z RUT\u0130N DENET\u0130ME TAB\u0130D\u0130R.
\nKAL\u0130TEY\u0130 S\u0130Z SAYGIDE\u011eER M\u00dc\u015eTER\u0130LER\u0130M\u0130ZE ULA\u015eTIRMAK B\u0130Z\u0130M \u0130\u00c7\u0130N ONURDUR..
\nG\u00dcNL\u00dcK 17:00 ‘YE KADAR OLAN S\u0130PAR\u0130\u015eLER\u0130 AYNI G\u00dcN KARGOLANMAKTADIR.\u00a0BU YAZIDADA GE\u00c7EN \u00dcR\u00dcNLER\u00a0 1 KG \u015eEKL\u0130NDE PAKETLEN\u0130R \u00a0FAZLASI OLUR ,\u00a0OLMAZ\u00a0AF\u0130YET OLSUN
\n1300 metreden ba\u015flar bizim yaylalar 3200 metreye kadar \u00e7\u0131kar. Her yaylan\u0131n keki\u011fi ba\u015fkad\u0131r. Limon keki\u011fi vard\u0131r mesela So\u011fuksu Yaylas\u0131nda. Bildi\u011finiz limon kokar. Yayla y\u00fckseldik\u00e7e keki\u011fin kokusu sertle\u015fir, keskinle\u015fir, t\u0131pk\u0131 da\u011flar\u0131n zirveleri gibi. Aya\u011f\u0131n\u0131z\u0131 bast\u0131\u011f\u0131n\u0131zda koku y\u00fckselir, \u00fcst\u00fcn\u00fcze bile siner keki\u011fin kokusu. Hayvanlar b\u00fct\u00fcn otlar\u0131n aras\u0131ndan keki\u011fi bulur ve ayr\u0131lmaz oradan.<\/p>\n

Et fazlas\u0131yla hassas bir g\u0131dad\u0131r. Hayvan\u0131n yeti\u015ftirilmesi kadar, kesildi\u011fi ko\u015fullar, etin lojisti\u011fi, \u00fcretim ve paketlenmesi sa\u011fl\u0131\u011f\u0131n\u0131z\u0131 do\u011frudan etkiler. Sipari\u015f verdi\u011finiz etleri, kendi tesisimizde hijyenik ko\u015fullarda haz\u0131rlay\u0131p, so\u011fuk hava zincirini bozmadan taze olarak sizlere ula\u015ft\u0131r\u0131lmas\u0131 gerekir.<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Do\u011fal Sucuk Do\u011fal sucuk denilince akla katk\u0131s\u0131z sucuk markalar\u0131 geliyor elbetteki. Sucuk yumurta \u00f6zellikle kahvalt\u0131lar\u0131m\u0131z\u0131n vazge\u00e7ilmez\u00a0sucuk yemeklerinin ba\u015f\u0131nda gelir. Sucuk fiyat\u0131 uygun oldu\u011fu s\u00fcrece\u00a0sucuk markalar\u0131 sucuk \u00fcretimine devam edece ve\u00a0sucuk cevizli bile yap\u0131lacakt\u0131r. Sucuk firmalar\u0131 sahibi oldukjlar\u0131 sucuk markalar\u0131n\u0131n \u00fcr\u00fcn amlajlar\u0131 \u00fczerine mutlaka\u00a0sucuk tarihi yazmak zorundad\u0131rlar. Sucuk yap\u0131m\u0131n\u0131n asl\u0131nda g\u00f6r\u00fcnd\u00fc\u011f\u00fc kadar zor olmad\u0131\u011f\u0131 s\u00f6ylenebilir.\u00a0Sucuk da … Okumaya devam et “Do\u011fal Sucuk”<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[201,202],"class_list":["post-948","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-fermentasyon","tag-sucuk"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/948","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=948"}],"version-history":[{"count":1,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/948\/revisions"}],"predecessor-version":[{"id":952,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/948\/revisions\/952"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}