Sausage Lab - Allison L Marsh Sausage Lab In lab last week...

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Allison L. Marsh Sausage Lab In lab last week, we made three different types of sausage. We started with a fresh pork sausage, then made a cured pork sausage, and lastly we made a deer sausage that was mixed with pork. Each of them were made in a similar fashion but with a few different ingredients varying from recipe to recipe. All of the products were very tasty and flavorful, as well as juicy. The fresh pork sausage ended up having a browner color with obvious green specks because of the added jalapenos. The cured sausage ended having a more pink color and a more uniform shape and texture. The deer sausage is even darker brown because of the darker color of the meat. It also has lighter flakes inside because of the mixture of pork meat, which was in a 70:30 ratio. This is done to increase the ability to form and binding of the meat, as well as to give the sausage some fat that the deer meat does not have. Besides the difference in looks, there are different methods to making each
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This note was uploaded on 03/09/2010 for the course MARB 1000 taught by Professor Hayes during the Spring '07 term at Texas A&M University-Galveston.

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Sausage Lab - Allison L Marsh Sausage Lab In lab last week...

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