Sausage Processing DVD

Product Description DVD Volume 1. Step-by-step manufacturing of loose and linked breakfast sausage, hot Italian sausage, smoked sausage, kielbasa, ring bologna, trail bologna, summer sausage and snack sticks. Learn advanced grinding principles that will help you understand how salts, sugars, binders, preservatives and spices interact with meat proteins to flavor fresh and smoked products. Includes info never before revealed to the home processor. Produced by Brad Lockwood - State and National Award Winning Meat Processor. Duration: 1 hour, 45 minutes. From the Manufacturer Learn to make a variety of fresh and smoked sausage. Covers grinding, seasonings, preservatives, fat to lean ratios, natural and liquid smoke application, humidity and surface moisture. Run time 2 hours
ASIN: B000VIRC7A
VSKU: 56JPTK000XLQ_ns
Condition: Very Good
Binding: Misc. Supplies
Note: Any images shown are stock photographs and product may differ from what is shown.
Condition Notes: May have limited writing in cover pages. Pages are unmarked.