Cured Sausage

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  Cured Sausage: 206 Advanced Cured Sausage Processing
  • Jonathon  

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  Cured Sausage: 206 Advanced Cured Sausage Processing Attend this Intermediate level class from Meatgistics University by watching the video, reading the article and post any questions you have! Meat Block 7 lb of Pork Butt For Snack Sticks .35 lb Gigawatt Seasoning For Summer Sausage .8 lb Habenero Mango For Cured Sausage .28 lb Cheeseburger Cheddarwurst .28 oz of Sure Cure 9 oz of water (per 7 lb of product) Optional Additives Super Bind Encapsulated Citric Acid or Smoked Meat Stabilizer or Sodium Erythorbate Prep Work The casings I am using for the Summer Sausage are fibrous so they need to be soaked for at least 30 minutes in warm water before stuffing. I generally start soaking them right before I start grinding. Neither the 32mm Collagen I am using for the Smoked Sausage or the 19mm I am using for the snack sticks need any preparation, they are ready to use right out of the package. We’ve got our plates and knives oiled. A quick note here on plates and knives, Walton’s sells two types of plates and knives, one is disposable, you use them until they are dull and then throw them out and the others can be sharpened for future use. The disposable ones will work but the knives and the plates that can be sharpened are going to give you a better-finished product. You can tell the sharpenable knives from the disposable ones as they have an insert into the blade where the disposable ones don’t and they look more like a boat propeller. Grinding Your Meat Our meat is extremely cold and even though we are doing 3 different products we can grind them all together as they should all go through a 3/8 plate first and then a 1/8 inch plate. With our meat being so cold you can see how quick both the 1st and 2nd grind are going. The 2nd grind is always going to take longer but when the meat is near frozen it will go much faster. If you notice that either of your grinds is taking an incredibly long time you might need to have your plates or knives sharpened. You can also check your plates for any cracks or imperfections by knocking them lightly together if they ring nice and clear you can proceed if they clunk or don’t ring then they might need replacing. Since these are smaller batches I am going to have to do protein extraction by hand as the scoops on the paddles of a meat mixer will not be able to mix this small of an amount. While mixing I am going to add my seasoning, cure, and binder along with 10 oz of water. For the water 10 oz to 7 lb of meat would equal 1 qt per 25 lb batch of meat. We are going to mix until we have nice protein extraction in all of our meat. For the Snack Sticks, I am using Encapsulated Citric Acid so I am going to add that during the last 60 seconds, along with the cheese, to prevent breaking the encapsulation or smearing the cheese. Stuffing Summer Sausage Now, here is where we start diverting from one product to another. I am going to start with the Summer Sausage first. So I have the largest stuffing tube that these casings will fit over. With Fibrous casings, we really aren’t worried about blowouts so we are going to stuff it until the casing is full and smooth. Then when we are done with that we have to clip the end closed. Remember, all the weight of the casing is going to be pushing on this clip so it has got to be tight. You can use either Hog Ring Pliers, Auto Load Hog Ring Pliers or a Bag & Casing Clipper like this. If you are doing a lot I would recommend the Bag & Casing Clipper as it will give you the tightest seal and is easiest to do if you only do medium-sized batches and only occasionally then this might not be worth it and I would recommend the autoload hog ring pliers. The normal pliers are okay for the beginner but if you are putting all this effort into a product then the small investment of the Auto Load Pliers is worth it. Stuffing Smoked Sausage Next, I am going to do the Smoked Sausage, again, I want to use the biggest tube that the casings will fit over and we do want to be careful not to overstuff these as they can blow out. So a slightly understuffed casing is much better than an overstuffed casing as we can always twist it a time or two more to firm them up. For these, we are going to do an advanced linking and hang them from this. Make sure that you have some empty casing at the end of the sausage and then make a link and fold it over the rope so your 2nd link will be the same size. Then, pinch of that link and twist some of the empty casing around where the two sausage meat. Then spin the two links a few extra times at this point it should look sort of like ring bologna. Now hold it from the link you just made and bring the rope up to the top and pinch it down and bring the rope up through the middle of what now should be three brats all hanging. Now just keep repeating this process until you are done. You now have perfectly even brats that should cook at the same rate. Stuffing Snack Sticks For the Snack Sticks we are using 19mm casings and we have chosen the 12 mm stuffing tube. They should flow fairly smoothly off of this tube as you stuff. As this is going to be the hardest one to stuff as it is the smallest stuffing tube you probably want to make sure you have your stuffer clamped down to the table to prevent the stuffer from rocking as your turn the handle. Casings should be full and smooth but not overstuffed as we want to avoid blowouts. I like to lay these out and then cut them to the longest lengths possible for how big my smoker is, this way we will have the least amount of curved sections possible. Smoke Schedules Snack Sticks and Summer Sausage in PK-100: First, for the snack sticks, we are going to leave them in our PK-100 the entire time and rely on the water pan with the extra large sponges to provide us with the relative humidity. For the Summer Sausage, we are going to pull them at 130 - 140 degrees and finish them up in water so that we are not spending 10 hours smoking these. basically, we will start them all at 125° with no smoke and dampers wide open for an hour to act as our drying stage, this will allow the smoke to adhere later on. Then we will close the dampers down mostly and add smoke and our water pan with the sponges to the Pk-100 and increase the temperature to 140° for 1 hour. Then we will move it up to 155 for 2 hours and then 175 until internal temperature is 160°. For the Summer Sausage, we are pulling it at 130-140 degrees and we will vacuum seal them and then finish them up in water that is heated to 175°. You don’t absolutely need to put it in a vacuum bag but I still recommend it unless you are using De-ionized water and are 100% sure your processing area is sterile. It should take us about an hour to an hour and a half to reach the desired temperature. We will go over this in more detail in future episodes but 160 is the point of instant lethality, meaning as soon as you hit it everything we are worried about is killed off. The USDA, however, realizes that lower temperatures can still achieve the same result, they just need to be held there for longer times. Smoked Sausage in Pro Smoker 500T: Ice Bath Once we have reached the desired temp we want to put these into an ice bath to stop the cooking process and to help “set” the casing. If you have excessive wrinkling on your snack sticks or your Fibrous casings are pulling away from the meat when peeling then your ice bath is most likely the reason why. Once we have left them in the ice bath for 20 minutes we will take them out and leave them uncovered at room temperature for an hour before moving to a cooler overnight before packaging. Shower If you have a smokehouse that has a shower cycle you can use this instead of an ice bath. If you are going to use this then make sure the fan is blowing between shower cycles, this will drop the temperature much better than a shower alone. Blooming Leave the meat out at room temperature for at least 1 hour to allow for blooming. Vacuum Packaging After you have held your product overnight in a cooler you can vacuum package them. You want to allow it to sit, uncovered, in the cooler to stabilize the heat and to make sure all surface moisture has evaporated. If you skip this step you will end up with moisture in your package. Shop waltonsinc.com for PK 100 Pro Smoker Smokehouse
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  Cured Sausage: 205 Advanced Thermal Processing
  • Jonathon  

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  What does one do when your bored and it’s too cold outside… Apparently you think about humidity. Decided to try my own wet/dry bulb experiment. Although very crude the results were surprising. Found a how to on this from the UW Madison extension office. Wish I’d copied the link. Found a psychrometer app to do the math. Lost my slide rule. Was surprised the results were pretty close. Set this up near a humidifier so there was some air movement over it. May try this in the smoker as a test as well. Now you know what cold weather and a cold beer leads to.
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  Cured Sausage: 204 Using Different Diameters
  • Jonathon  

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  Good info makes a lot of sense. Thanks!
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  Cured Sausage: 203 Using Cold Meat
  • Jonathon  

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  KLee The ratio is up to you on the beef to pork as that is mostly a personal taste issue. When I make snack sticks I use 100% pork and I go with pork butt. Now, I would use at least 50% pork because the pork fat is better than beef fat for making sausage as it is creamier than beef fat. Yes, if you are adding fat to reach 70/30 or 75/25 then you should add pork fat as it’s better quality than other fats.
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  Cured Sausage: 202 Using Encapsulated Citric Acid
  • Jonathon  

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  Cured Sausage: 202 Using Encapsulated Citric Acid Attend this Intermediate level class from Meatgistics University by watching the video, reading the article and post any questions you have! Tangy Taste If you have ever had a snack stick or summer sausage and it has a pleasing little tang to it then most likely it is coming from Encapsulated Citric Acid. Some areas of the country, like Wisconsin, won’t even consider it Summer Sausage unless you have altered the pH somehow to create that “tang”. Not only does it add the tang but it also has an effect on how the cure works. Encapsulated Citric Acid is acid that has been coated in cottonseed oil to prevent it from releasing into the meat too early. It is designed so that the encapsulation will break down when the meat that surrounds it has reached 135° and it needs to be at that temperature for over an hour to fully dissolve. With most cooking schedules this isn’t much of a problem as this is where we will generally run into the stall and spend a few hours getting it from 135 - 160. pH And Bacteria Growth Citric Acid acts as a cure accelerator as it decreases the pH and creates an acidic environment. The increased acidic environment allows the cure to work more efficiently, a drop of 0.2-0.3 in the pH can double the rate at which the cure works. So, how exactly does Encapsulated Citric Acid and Nitrite work together to inhibit the growth of bacteria? We will go over that in greater detail in other videos but the quick answer is that the bacteria will spend most of its energy trying to prevent the acid from getting through its cell wall that it no longer has any energy to replicate. If you remember high school biology bacteria are single-cell organisms that replicate exact copies of themselves by growing and splitting. The acidic environment speeding up the conversion of nitrite to nitric oxide also means that we will get a very nice reddish pink color in our meat without having to hold it overnight. Other Notes You really should go directly from stuffing your sausage to smoking when using Encapsulated Citric Acid, holding meat that has had Citric Acid added to it can cause the Cotton Seed Oil to rupture and the acid will begin to denature the proteins and you will end with a dry crumbly product. When adding this to your meat you want to add it during the last 60 seconds to prevent the encapsulation from rupturing, for the same reason adding it your meat and then regrinding isn’t a good idea. When trying to make shelf-stable products lowering the pH is a vital step along with reducing the water activity. Just because you used Citric Acid does not mean you have a shelf stable product but it can help and even if you don’t get to shelf stability due to your water activity the lowered pH will help extend the shelf life of the product. If you want the cure accelerating function but do not want the tang in your snack stick or other cured sausage you can use Sodium Erythorbate which is a good cure accelerator that does not impart any noticeable taste. Shop waltonsinc.com for Encapsulated Citric Acid Shop waltonsinc.com for Additives
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  Cured Sausage: 201 Functions Of Fat
  • Jonathon  

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  Cured Sausage: 201 Functions Of Fat Attend this Intermediate level class from Meatgistics University by watching the video, reading the article and post any questions you have! Taste & Texture Fat has a few different functions in sausage making but two of the most important are its taste and its effect on the texture. Pork Fat is what we generally recommend as it has a creaminess to it that most other types of fat just can’t match, you can use other fats, beef being a popular one, if you want but you might not end up with a product that is as good as it could be. Pork fat also tends to be very white, beef, buffalo and sheep can tend to be a little yellow, so it pork fat will also give you a better appearance. Adding Flavor Fat adds flavor in two ways, it obviously has it’s own taste but it also coats the mouth, allowing seasoning and other flavors to linger longer. Pork Fat starts to melt at 82° so when you are eating a hot cured sausage that fat is going to already be melted and it’s self explanatory on how it coats your mouth. But how about when you are eating a summer sausage or snack stick that is at room temperature or below? The “mechanical” action of chewing plays a large part in it, as does your saliva. If you don’t believe me take a bite of cold summer sausage, start chewing and pay attention to how the roof of your mouth and the inside of your cheeks feel. Too High of Fat Content? When we say 30% fat content some people tend to balk and think that is too high. Well, if you have bought sausage from the store I can almost guarantee you that it is at least 30% and probably closer to 40 or 50. Fat is inexpensive and gives a good taste, meaning it allows the company making it to use less seasoning. Do you really think that they are going to use more lean meat, which is more expensive and requires more seasoning to flavor? Now, some people do have legitimate reasons that they want to cut down on the amount of fat they eat. In my opinion the vast majority of the US would be better off worrying less about the amount of fat they eat and more about the amount of processed food and carbs, but I digress. If you are looking for a lower fat content sausage it can be done, I have made a lot of sausage made from chicken breast. If you are wanting to do this I would absolutely recommend you use Cold Phosphate to increase the water holding capacity and Super Bind, or Carrot Fiber to help with moisture and binding. You will also want to grind it an extra time to really break the product down, this will end up giving you a texture that is closer to a hotdog but it is preferable to a dry and crumbly product. Shop waltonsinc.com for Heavy Duty Meat Lugs Shop waltonsinc.com for Meat Mixers
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  Cured Sausage 108 - Basics For Making Smoked Sausage
  • Jonathon  

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  dawsjd In my opinion that’s a personal preference thing. I tend to like 100% pork better for most cured sausage but a blend is also perfectly acceptable. I wouldn’t treat the Roasted Garlic any different than any other sausage, so if you normally go with a blend then blend it, if you normally go 100% one way or the other then I’d do that. Either way, you can’t go too far wrong!
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  Cured Sausage 107 - Basics For Making Summer Sausage
  • Jonathon  

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  Cured Sausage 107 - Basics For Making Summer Sausage Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have! What Is Summer Sausage? Summer Sausage is a semi-dried sausage that is typically stuffed into a larger diameter fibrous casing. It can be made from beef, pork, wild game or some combination of meat. Some people are intimidated by making it but the most basic steps can be done by almost any home processor. Meat Block 10 lb of Untrimmed Pork Butts 1 Bag of H-Summer Sausage 1 oz of Sure Cure (Included with purchase) Equipment Weston #12 Butcher Series Grinder Weston 20 lb Meat Mixer Walton’s 11 lb Sausage Stuffer Casing Preparation Before you begin processing take your casings out of the package and soak in warm water for an hour to make them pliable for stuffing so do this early enough in the process to prevent any delays later. Process The first thing you need to do is to grind your meat. Make sure you have oiled your plates and knives before starting your grinder. You will want to grind the meat twice, the first grind should be through a 3/8 plate and then with a 1/8 plate. Remember to keep your meat cold through this process. You can also simply purchase ground pork, it is readily available just make sure you aren’t buying lean pork, you want and need the fat. Meat Mixing Next, you need to mix the seasoning and cure into your meat. To do this you can either use a meat mixer or do it by hand. Because this is a product that we are going to cure and smoke we need to achieve a high level of protein extraction so doing this with your hands is difficult but can be done. When using a mixer add the meat to the mixer, then the seasoning and cure and finally the water, you will want to mix in both directions until all seasoning and cure has been mixed in and you have good protein extraction. You will know that a good level of protein extraction has been achieved when the meat is sticky and tacky if you can pull a handful of it apart and it stretches that is a good sign. Sausage Stuffing Next, choose the largest stuffing tube that your casings will fit over and begin stuffing. Stuff until the casings are full and smooth but leave yourself enough room on the end to close with a hog ring. To close with a hog ring twist the end and then put a hog ring over the twist and crimp it down. Note When you are done stuffing the product has to be held in the refrigerator overnight to allow the cure time to work. If you added Encapsulated Citric Acid or other cure accelerators you skip this step. Thermal Processing & Smoking Set up your smoker and hang your sausage on smoke sticks or lay on racks and smoke at 125F for 1 hour 140F for 1 hour 155F for 2 hours 175F until internal meat temp of 160F When they have reached 160° internal temperature remove from the smoker and put them in an ice bath to bring the heat down and help set the casing. Cooling Lastly, leave them out at room temperature for about an hour before vacuum packing them, this will ensure you don’t get additional moisture in the vacuum bag which would affect the shelf life of your meats. Wrap up In later classes, we will go over these and more advanced steps in greater detail for making Snack Sticks. Other Notes Depending on your pH and your Water Activity your sticks might be shelf stable but without a way to test this you should vacuum pack and refrigerate these. Watch WaltonsTV: Basics For Making Summer Sausage Shop waltonsinc.com for Bratwurst Seasoning Shop waltonsinc.com for Meat Grinders Shop waltonsinc.com for High-Temp Cheese Shop waltonsinc.com for Boning Knives
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  Cured Sausage 106 - Basics of Making Snack Sticks
  • Jonathon  

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  Shegge Yeah, I think I have to go back through these and put a foot note that explains the amount of the seasoning I used for each batch. I listed them that way because it was things you would need to make it, almost like supplies…it makes sense in my head! You are correct though, a full bag of Willies Snack Stick Seasoning will season 25 lb of meat.
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  Cured Sausage 105 - Casings For Smoked Sausage
  • Jonathon  

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  Cured Sausage 105 - Casings For Smoked Sausage Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have! What Are Common Styles Of Casings? Smoked Sausage covers a wide variety of products, technically snack sticks and summer sausage would fall under this category. For our purposes today though we are talking about a bratwurst like product that is going to have cure added to it and will be smoked in a smoker. The type of casing that is used for this will be important as not all collagen casings are suitable for this. The two most common styles of casings for this type of sausage are Collagen and Natural Casings like Hog or Sheep intestines. Collagen Casings come in 3 different styles, Fresh, Clear and Smoked. For a smoked product, Fresh Collagen should not be used, they won’t stand up to being hung in the smokehouse like Clear and Smoked will. What Are The Sizes Of These Casings? Collagen - Smoked Sausage will generally be 30mm or larger. Both Clear and Smoked Collagen have many options above this size. Natural Casings - Smoked Sausage like Boudain or Kielbasa will almost always be 32-35mm or larger. However, you could make a strong argument that Hot Links belong in this category and those can be as small as hotdogs, around 26mm. So for natural casings, they can range from 26mm sheep casings all the way to 42mm hog casings. How Are Casings Prepared For Use? If you are using collagen casings there is no preparation necessary, simply remove them from the package, load them onto your stuffing tube and begin stuffing. For Natural Casings you will need to rinse the salt off of the outside of the casing with clean running water and then soak them for 60 minutes in warm water before they are ready for use. If you purchased your natural casing in a “home pack” you will also need to flush the inside of the casing by running water through the middle of them. Then you load them on to your stuffing tube and you are ready to stuff. Advantages and Disadvantages The main advantage of collagen is the convenience, no preparation is needed for these casings to be ready to use. Another benefit from collagen is uniformity, they will be the same diameter throughout the entire run, this is especially important for commercial processors. Collagen casings are also less prone to blowouts than natural casings are. The biggest drawback of collagen is that it does not accept a twist as natural casings will. You can twist them and they will stay that way until you go and cut them at which point they will unravel and open slightly. The main advantage of Natural Casings both hog and sheep is that they will accept a twist and once cut they will remain closed. Some people also prefer the snap of natural casings. The biggest drawbacks are the difficulty in getting them ready and the fact that they are prone to blowouts. Other Styles Of Casings Cellulose Casings can be used for skinless smoked sausage products like some types of hot dogs. Cellulose is made from plant material, is very strong, smoke permeable and even has a black stripe down the side to let you know if the casing has been removed or not. Other Notes *For beginners I always recommend collagen casings over cellulose or natural hog or sheep casings. They require less work and make the entire process less complicated and the fewer complications the better! Shop waltonsinc.com for Poly Bag Sealers Shop waltonsinc.com for Holly Regular Pork Sausage Seasoning
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  Cured Sausage 104 - Casings For Summer Sausage
  • Jonathon  

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  Cured Sausage 104 - Casings For Summer Sausage Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have! What Are Common Styles Of Casings? There two styles of casings that are commonly used for making Summer Sausage, Fibrous Casings and certain types of Inedible Collagen Casings. Fibrous casings are made from a paper-like product that will be dry when you take them out of the package, closed on one end and can be clear, mahogany or have some pattern or picture printed on them. The collagen casings are a specific type of collagen that is inedible, they will be dry, tied on one end and clear when you get them. What Does Pre-Stuck (PS) Mean? Prestuck means that the casings have been manufactured with small holes in them. The purpose of these holes is to allow some pressure to bleed out of the casings during the smoking process but more so to help the casing conform to the meat after the cooking process has finished. If you purchase nonstuck casings you will need to purchase something like a Casing Perforator to create these holes. What Are The Sizes Of These Casings? Casing size varies in summer sausage maybe more than any other casing. You can get standard casings as small as 1.5" X 12" all the way up to 2.9" X 24". Because of this variation, these casings can hold anywhere from a 1/2 lb of meat up to 4 - 5 lb of meat. How Are Casings Prepared For Use? Fibrous Casings - These need to be soaked in warm water for 30 minutes before being used. This will make them pliable enough to be stuffed full. You should only soak how many casings you are going to need but if you soak too many casings you can let the unused ones dry back out and you can use them again in the future. Inedible Collagen - The easiest way to remember how to prepare these casings is to remember the rule of 15s. They need to be soaked for 15 minutes, in a 15% salt solution that is 15°C (59°F). Doing this will rehydrate the casings and make them pliable enough to be able to be stuffed. Even though this is inedible it is still made from the same basic process as regular collagen so it is made from the hide of beef and or pork. Advantages and Disadvantages To Fibrous and Collagen. The main difference in these two casings is the preparation that is required for the inedible collagen casings. The rule of 15s is very simple to follow but with fibrous casings, you do not even need to do that. Because of that Fibrous Casings are the more common casing for summer sausage. Both of these casings are very strong, blowouts should not be a concern when stuffing them. The tie that already comes on one end will have a loop in it so that you can slide this over a smoke stick and hang them in your smoker. Other Notes *Because you will be hanging these from the side that is already tied you need to secure the other end very well as all the weight from the meat will be pushing down against whatever you used to seal it. The best way for the home user to do this is with a Hog Rings and Auto Load Hog Ring Plier. Shop waltonsinc.com for Poly Bag Sealers Shop waltonsinc.com for Holly Regular Pork Sausage Seasoning
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  Cured Sausage 103 - Casings For Snack Sticks
  • Jonathon  

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  Cured Sausage 103 - Casings For Snack Sticks Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have! What Are Common Styles Of Casings? For Snack Sticks the most common types of casings used are Smoked Collagen, known as the Processed Stix Variant. These casings are tough enough to stand up to being hung in a smokehouse without spilling the meat or breaking under their own weight, they have a mahogany color that will impart a reddish color after being cooked and they still have a tender bite. Clear Collagen casings, also known as Processed Fine-T variant, are also sometimes used for snack sticks. These casings have an opaque appearance when they are fresh but as they are cooked they will become clear. This gives you a casing that will look similar to fresh collagen, or natural casings when finished. A few people still use natural casings to make snack sticks, because of the small diameter desired with snack sticks sheep or lamb casings would be the only ones used. What Are The Most Sizes Of Casings? Snack Sticks can range from 15mm in diameter up to 21mm when using collagen and as large as 22mm if using sheep casings. In recent years home processors have been trying to make smaller and smaller snack sticks, with 16 and 17mm a desirable size. However, it is more difficult to stuff these size casings as you need to use a considerably smaller stuffing tube and therefore it will require more force to push the piston down through the cannister. The best and most common sized casing for the home user is the 19mm smoked collagen. For sheep casings, the only ones that should be used are the smallest size of sheep casings (22-24mm) or lamb casings, which can be difficult to find. Advantages and Disadvantages To Collagen and Natural. Smoked Collagen Casings are the most popular casings for a snack stick for good reason. They are easy to use, simply take them out of the package and put them on to the tube. The Processed Stix (Smoked Collagen) is a strong casing so when you are stuffing them blowouts are not a major concern, stuff until the casing looks full and smooth as it comes off of the stuffing tube. Walton’s also makes many sizes of collagen casings so you do not need to purchase an entire “caddy” which would process multiple hundreds of pounds of meat. The major disadvantage to collagen, that it will not hold a twist, does not apply to snack sticks as you don’t twist snack sticks, you just cut them into the desired lengths. The major advantage to Natural Casings is that some people prefer the “snap” of these casings. The major disadvantages are that they need to be rinsed, soaked and sometimes flushed before using them costing you valuable time. They are also more prone to blowouts than Collagen Casings are. Other Notes Collagen casings do have a correct way to be loaded onto the stuffing tube. If you look closely at the casings when they are compressed into a single solid piece you will see that they look almost like bowls stacked inside of each other. You want the casing to come off of the stuffing tube as if you were taking one bowl out from another. Shop waltonsinc.com for Poly Bag Sealers Shop waltonsinc.com for Holly Regular Pork Sausage Seasoning
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  Cured Sausage 102 - Equipment Needed For Cured Sausage
  • Jonathon  

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  Cole1996 I have seen people do it before, as long as you sterilize everything and that is the main use of both the bucket and the mixer it should be okay. Now, obviously this won’t fly if you are doing this to sell your product.
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  Cured Sausage 101 - What Is Cured Sausage?
  • Jonathon  

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  D R Baron Burning is the vernacular for this, however, obviously, it isn’t known as well as I thought it was! I will get something in there to make it more clear. We occasionally run into this problem where we think the terms we use in house are more common than they really are. Thanks for pointing it out!