DOCSLIB.ORG

Deli Salads Deli Hams

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Deli Salads Deli Hams DELI SALADS CHICKEN SALAD PILGRIMS PRIDE PORK PULLED BBQ BULK TROYER DELI HAMS HAM OFF THE BONE TROYER HAM VIRGINIA TROYER HAM OFF THE BONE HONEY CURED TROYER HAM HONEY TROYER HAM BROWN SUGAR TROYER HAM CHOPPED 10 LB. TROYER HAM SMOKED EZ SLICE TROYER HAM SOUTHERN SMOKED TROYER HAM COOKED SUPER TRIM 10% TROYER HAM COOKED 35% TROYER HAM CHOPPED 5 LB. TROYER HAM CAJUN SUPERIOR HAM BAVARIAN SUPERIOR HAM EASY CARVE SUPERIOR HAM VIRGINIA HEARTLAND HEARTLAND HAM TAVERN SUPERIOR HAM CHOPPED ECKRICH HAM NATURAL JUICE SP ORDER J. F. MARTIN DELI CHICKEN ITEMS CHICKEN BREAST OIL BROWNED TROYER DELI TURKEY ITEMS TURKEY BREAST, HONEY ROASTED TROYER TURKEY BREAST, TAVERN SMOKED TROYER TURKEY BREAST OIL BROWNED GOURMET TROYER TURKEY BREAST PAN ROASTED TROYER TURKEY BREAST CLASSIC WHITE TROYER TURKEY BREAST, BLUE RIBBON JENNIE-O TURKEY HAM 20 % MARVAL TURKEY BREAST, SMOKED J. F. MARTIN TURKEY BREAST HONEY PAN ROASTED TROYER TURKEY BREAST, WHITE CHAMPION JENNIE-O TURKEY HAM 10 % JENNIE-O TURKEY PASTRAMI JENNIE-O TURKEY ROLL, SMOKED J. F. MARTIN TURKEY BOLOGNA Sp. Order JENNIE-O DELI BOLOGNAS BOLOGNA, GERMAN RUSSER BOLOGNA, SWEET LEBANON KUNZLER BOLOGNA REG.LEBANON KUNZLER BOLOGNA, MOUNTAIN SUPERIOR BOLOGNA, BEEF ECKRICH BOLOGNA DELI TROYER BOLOGNA, CLEVELAND SUPERIOR BOLOGNA BEEF TROYER BOLOGNA, GARLIC RUSSER DELI ITALIAN MEATS SALAMI, HARD TROYER PEPPERONI, SANDWICH TROYER PEPPERONI SLICED BULK TROYER PEPPERONI, LINKS TRIPLE JJJ SALAMI, HARD PRESLICED TROYER SALAMI, COOKED PARADISE SALAMI HARD ECKRICH PEPPERONI, LONG STICKS TRIPLE JJJ PEPPERONI SLICED BULK JJJ TRIPLE JJJ DELI BEEF ITEMS ROAST BEEF-TROYER Cap Off Top Round TROYER CORNED BEEF TROYER PASTRAMI, BEEF TROYER DRIED BEEF MARTIN CORNED BEEF, CANNED B & K DELI LOAVES AND ROLLS PICKLE & PIMENTO LOAF TROYER PICKLE & PIMENTO LOAF RUSSER HEAD CHEESE SWIFT DUTCH LOAF TROYER SOUSE SWIFT OLIVE LOAF TROYER DUTCH LOAF RUSSER OLIVE LOAF RUSSER PEPPER LOAF TROYER HAM & CHEESE LOAF TROYER PEPPER LOAF RUSSER DUTCH LOAVES SUGARDALE BEEF LOAF, SMOKED HARVEST BACON, CANADIAN MARTIN TROYER BEEF JERKY BULK BEEF JERKY SPICY BULK TROYER BEEF JERKY TERIYAKI BULK TROYER BEEF JERKY JALAPENO BULK TROYER BEEF JERKY HONEY BULK TROYER BEEF JERKY BLACK PEPPER BULK TROYER BEEF JERKY BARBEQUE BULK TROYER TROYER BEEF JERKY 4 OZ. BEEF JERKY MILD 4 OZ. TROYER BEEF JERKY TERIYAKI 4 OZ. TROYER BEEF JERKY SPICY 4 OZ. TROYER BEEF JERKY HONEY 4 OZ. TROYER BEEF JERKY JALAPENO 4 OZ. TROYER BEEF JERKY BLACK PEPPER 4 OZ. TROYER BEEF JERKY BARBEQUE 4 OZ. TROYER TROYER BEEF JERKY 2 OZ. BEEF JERKY MILD 2 OZ. TROYER BEEF JERKY HOT 2 OZ. TROYER BEEF JERKY TERIYAKI 2 OZ. TROYER BEEF JERKY HONEY 2 OZ. TROYER BEEF JERKY JALAPENO 2 OZ. TROYER TROYER BEEF STICKS BULK BEEF STICKS HOMESTYLE BULK TROYER BEEF STICKS SHORT 2 LB. TROYER BEEF STICKS SPICY HOMESTYLE BULK TROYER BEEF STICKS SHORT 1 LB. TROYER BEEF STICKS HONEY BULK TROYER TROYER BEEF STICKS PREPACKAGED BEEF STICKS MILD 7OZ TROYER BEEF STICKS SPICY 7OZ TROYER BEEF STICKS MILD IND. WRAPPED TROYER BEEF STICKS SPICY IND. WRAPPED TROYER BEEF STICKS HONEY IND. WRAPPED TROYER BEEF STICKS JAL. CHS. IND. WRAPPED TROYER RING BOLOGNA (U.S. INSPECTED) BOLOGNA RING, REGULAR KUNZLER BOLOGNA THOMA REGULAR RING THOMA BOLOGNA THOMA CHEESE RING THOMA SMOKED BACON BULK BACON, SLICED BULK KUNZLER BACON, SLICED BULK DAISYFIELD BACON, SLAB DAISYFIELD BACON, PEPPER SLABS DAISYFIELD SMOKED BACON PREPACKAGED BACON REGULAR SLICED RW TROYER BACON SLICED PEPPER RW TROYER BACON, OLD FASHIONED SLICED 1 LB. TROYER BACON, OLD FASH PEPPER SLICED 1 LB. TROYER BACON SLICED CAJUN RW TROYER HOT DOGS & FRANKS HOT DOGS SUGARDALE FRANKS REGULAR MARTIN'S FRANKS CHEESE MARTIN'S TURKEY FRANKS KUNZLER OLD FASHIONED MEATS HAM COTTAGE TROYER HAM PREMIUM HICKORY TROYER HAM HOCKS FROZEN DAISYFIELD PAN PUDDING, LOAVES Sp. Order MARTIN'S OLD FASHIONED MEATS PREPACKAGED SUMMER SAUSAGE WINESBURG SUMMER SAUSAGE, JALAPENO & CHEESE WINESBURG SAUSAGE, SMOKED PREPACK TROYER SCRAPPLE, PREPACK TROYER SAUSAGE PATTIES SMOKED TROYER KIELBASSI SMOKED PREPACK TROYER HAM ENDS BONE IN TROYER HAM LOAF TROYER PAN PUDDING, PREPACK TROYER HAM STEAK SLICES TROYER SUMMER SAUSAGE SHELF STABLE TROYER CANNED MEATS 28 OZ. TROYER CHICKEN CANNED 28 OZ. TROYER CHICKEN BROTH 27 OZ. TROYER BEEF CANNED 28 OZ. TROYER BEEF BROTH 27 OZ TROYER TURKEY BROTH 27 OZ TROYER CANNED MEATS 14.5 OZ. BEEF CANNED 14.5 OZ. TROYER CHICKEN CANNED 14.5 OZ. TROYER .
Load more

Recommended publications
  • Behind the Charcuterie Board
    Behind the Charcuterie Board SID WAINER & SON We present to you an exquisite collection SALAMI of premium charcuterie specialties that are sure to adorn your cheese and charcuterie JANSAL VALLEY boards and drive deep savory flavor into WILD BOAR SALAMI culinary creations of your choice. 100% Texas wild boar meat, mixed with fresh herbs and wine for an authentic If you are in search of an item that you do Mediterranean flavor. not see within the following presentation, #346360 6/5.5 oz please do not hesitate to contact us. It will JANSAL VALLEY be our pleasure to find it for you. CURED DUCK SALAMI 100% duck meat with red wine and black peppercorns, aged for 2 months. Bon appétit, #346370 6/6 oz Sid Wainer & Son CREMINELLI BAROLO SALAMI Uncured Italian salami, made with Barolo red wine and crafted without the use of artificial ingredients. #349120 9/5.5 oz CREMINELLI FINOCCHIONA SALAMI Coarsely ground salami mixed with organic fennel and spices, crafted without artificial ingredients. #349140 3/2.75 lb CREMINELLI SOPRESSATA SALAMI Uncured Italian salami, with no artificial ingredients, using a northern Italian recipe with garlic and wine. #349150 9/5.5 oz CREMINELLI SOPRESSATA TARTUFO SALAMI Uncured Italian salami, infused with black JANSAL VALLEY summer truffles and crafted without the use SWEET BABY SOPRESSATA of artificial ingredients. Crafted from coarsely ground premium pork #349180 9/5.5 oz and made without the use of additives or fillers. Each piece is dry aged for a minimum of 30 days DOMAINE DE PROVENCE to develop a firm texture and well-balanced SAUCISSON SEC SALAMI savory taste.
    [Show full text]
  • 1 Dry-Fermented Sausages and Ripened Meats: an Overview, 3 Fidel Toldrá and Y.H
    Handbook of Fermented Meat and Poultry Handbook of Fermented Meat and Poultry Second Edition Editor-in-Chief Fidel Toldrá Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain Consulting Editor Y. H. Hui Science Technology System, West Sacramento, CA, USA Associate Editors Iciar Astiasarán Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain Joseph G. Sebranek Food Science and Human Nutrition, Iowa State University Ames, IA, USA Règine Talon INRA, UR454 Microbiologie, Saint-Genès Champanelle, France This edition first published 2015 © 2015 by John Wiley & Sons, Ltd Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030-5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Designations used by companies to distinguish their products are often claimed as trademarks.
    [Show full text]
  • Open Mckinney Thesis 4 1.Pdf
    The Pennsylvania State University The Graduate School College of Agricultural Sciences INVESTIGATION OF FOOD SAFETY PARAMETERS FOR FERMENTED SEMI-DRY AND DRY SAUSAGE PRODUCTS A Thesis in Animal Science by Samantha R. McKinney 2017 Samantha R. McKinney Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science May 2017 The thesis of Samantha R. McKinney was reviewed and approved* by the following: Jonathan A. Campbell Assistant Professor of Animal Science Extension Meat Specialist Thesis Advisor Catherine N. Cutter Professor of Food Science Food Safety Extension Specialist – Muscle Foods Nancy M. Ostiguy Associate Professor of Entomology Terry D. Etherton Distinguished Professor of Animal Nutrition Head of the Department of Animal Science *Signatures are on file in the Graduate School ii ABSTRACT Fermentation and drying are two methods utilized by humans for thousands of years to preserve food. Fermented semi-dry and dry sausages are safe, ready-to-eat (RTE) meat items produced using strict government regulations. One of these regulations requires meat processing establishments to create and have a scientifically-validated Hazard Analysis Critical Control Point (HACCP) plan. HACCP plans are validated utilizing a combination of data collected in the plant and scientific literature to ensure that process controls exist for identified food safety hazards. When little or incomplete data exists for very specific products or processes, challenge studies may be conducted to investigate the safety of the processes used to produce the food item. Three experiments were conducted to determine the effects of varying fermented semi-dry and dry sausage production parameters on the reduction of three pathogenic bacteria: E.
    [Show full text]
  • Summer Sausage a Walton's Favorite Recipe
    SUMMER SAUSAGE A WALTON'S FAVORITE RECIPE MEAT: 25 lbs. of 80/20 Beef Trim or 18 lbs. Venison and 7 lbs. Pork Fat INGREDIENTS: 1 Bag Excalibur Summer Sausage Seasoning (for 25 lbs. of meat) 1 Bag Sure Cure (1 oz. cure package is included with seasoning) 2 lbs. Ice Cold Water 6 oz. Sure Gel Binder or 12 oz. Soy Protein Blend Optional: 2.5 lbs. Hi-Temp Cheese Optional: 4 oz. Encapsulated Citric Acid (Gives the traditional "tang" flavor and eliminates the need to hold for 12 hours) WWW.WALTONSINC.COM / 800-835-2832 / WICHITA, KS PROCESS: • Grind beef/venison mixture through a ⅜" grinder plate • Grind a second time through a ⅛" plate • Mix Sure Gel (or Soy Protein Blend), Sure Cure, and seasoning into the water • Add water/seasoning mixture and optional cheese to ground meat until very sticky (approximately 8 minutes by machine, double time if by hand) • Add (optional) Encapsulated Citric Acid and mix for an addi- tional 45-60 seconds. DO NOT REGRIND. STUFF: Stuff mixture into Fibrous Sausage Casings that have been presoaked in approximately 90°F water for 20 minutes. Make sure to tie or clip as snug as possible. Hang on smoke sticks. HOLD: If you used Encapsulated Citric Acid, you must skip the holding period and cook immediately. If not, hold in the refrigerator overnight or 12 hours. ö öö COOK TIME: Stage Oven Smoke Shower Time 1 125°F On Off 1hr 2 140°F On Off 1hr 3 155°F On Off 2hr Until internal meat 4 175°F On Off temp.
    [Show full text]
  • Sausages and Food Safety
    Sausages and Food Safety Summer sausage, kielbasa, bologna, bratwurst: The list goes on and on. There are so many varieties of sausage. How long can you store them — and where? Are they fully cooked or not? The following background information will answer these questions and others. Use the chart as a guideline for safe storage. Types of Sausages Sausages are either uncooked or ready to eat. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages. To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F. Ready-to-eat sausages are dry, semi-dry and/or cooked. Dry sausages may be smoked, unsmoked or cooked. Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Cooked sausages (for example, bologna and frankfurters) are cooked and may also be smoked. Who inspects sausages? USDA's Food Safety and Inspection Service (FSIS) inspects all sausages in interstate commerce and all sausages that are exported to other countries. If sausages are made in a retail establishment (such as a grocery store, meat market or restaurant) and are sold within the State where the establishment is located, the sausage may be under the jurisdiction of that State's health or agriculture department. What is on the label? The label provides consumers with information about a product at the time of sale.
    [Show full text]
  • SUMMER SAUSAGE INFORMATION SHEET Semi-Dried, Unfermented
    SUMMER SAUSAGE INFORMATION SHEET Semi-Dried, Unfermented Page 1 of 3 26 Lyerly St. Houston, TX 77022 713-691-2935 800-356-5189 Fax: 713-691-3250 Summer Sausage is made with high quality meat cuts that are in good microbiological and chemical condition. Finished moisture content is low, usually 50%. A true summer sausage is a fermented product, however, it can be expensive to get started for the hobbyist. These instructions will produce an unfermented, semi-dried product. Adding citric acid or fermento (see optional ingredients) will provide a somewhat tangy, fermented taste. Suggested meat ratios include: For 25 lb. Recipe 1. Beef Summer Sausage - 18.75 lb. Beef Rounds 6.25 lb. Beef Fat 2. Beef / Pork Summer Sausage 10 lb. Beef Chuck 7.5 lb Pork Shoulder 7.5 lb. Pork Trimmings (Fat) 3. Wild Game Summer Sausage 18.75 lbs. Game 6.25 lbs. pork trimmings (Fat) Required ingredients: Water – up to 10% of the meat weight – acts as a ingredient distribution system and meat lubricant. Cure # 1 – Use 1 oz. of cure per 25 lb. of meat when smoking or processing at temps. under 200 F Casings - If stuffing into casings. Premixed seasoning - for 25 lb of meat. Follow package instructions for amount of seasoning. Do not over season. Optional ingredients: Add these to the seasoning, cure and water and then mix into the meat. Soy protein (binder) – Add 3.5% (of meat weight) to the meat mixture. Binds the meat, retains natural juices. Do not use Soy Protein if you are planning to use Non-fat dry milk.
    [Show full text]
  • 4Generations
    www.McDonaldsMeats.com Clear Lake, Minnesota Full-Service Meat Counter Meat Full-Service GENERATIONS Beef Steaks Ribeye Steak Turkey since 1914 Bone-In Ribeye Steak Ground Beef 2012 GRAND CHAMPION 4 Quantity Discounts Available on Ground Beef New York Strip Steak SMOKED TURKEY T-Bone Steak 85% Lean Ground Beef Special Cuts Boneless Turkey Breast Fillets 93% Extra Lean Ground Beef Lemon Peppered Boneless Turkey Breast As a USDA inspected facility, we are committed to offering quality products and Porterhouse Steak Tenderloin Steak 85% Locally Raised Lean Ground Beef Fillets exceptional customer service. Through four generations, we’ve kept our dedication Top Sirloin Steak Ground Beef Patties Ground Turkey to quality and service. Today, our meat market features a full-service meat counter, Ball Tip Steak Mushroom & Onion Ground Beef Patties Ground Turkey Patties special cuts, as well as homemade sausages and our world-famous jerky. Mac’s Seasoned Sirloin Steak Mushroom & Swiss Ground Beef Patties Pork Stuffed Turkey Rolls Montreal Seasoned Steak Wild Rice Ground Beef Patties Pork Chops Frozen Turkeys Visit our online store at Flat Iron Steak Bacon Ground Beef Patties Thick Cut Pork Chops McDonaldsMeats.com Jalapeno Cheddar Ground Beef Patties BBQ Seasoned Pork Chops GIFT CARDS available Round Steak Chicken Visa, Master Card, Discover, American Flank Steak Pizza Burgers Teriyaki Pork Chops Cut-Up Chicken Fryers Express and EBT cards accepted! Chuck Eye Steak BBQ Bacon Cheeseburger Patties Boneless Pork Chops Home Grown Chickens We process all types of Greek Seasoned Skirt Steak Black & Bleu Burgers Pork Roast Boneless Chicken Breast wild game all year long.
    [Show full text]
  • 3Rd Tri Lunch and Deli Meats Webinar Handout
    LUNCH AND DELI MEATS IN THE CACFP Processed meats, such as deli meat and hot dogs, are products that may contain added liquids (such as water or broth) or other types of fillers to help enhance flavor and preserve or extend the product's shelf life. Are Processed Meats Creditable? Not every ingredient in processed meats is considered a Meat or Meat Alternate. In order to credit a lunch or deli meat, the composition of these products must be known so the correct portion can be served. To know the amount of a product that can be credited toward the Meat/Meat Alternate component, a Child Nutrition (CN) label or a Product Formulation Statement (PFS) may be needed. For example, one lunch meat variety may require 1.8 ounces of meat in order to credit as 1 ounce of Meat/Meat Alternate, whereas another may need 2.4 ounces of meat to credit as 1 ounce of the Meat/Meat Alternate component. Some processed meats have a Standard o f Identity. These meat products have crediting information that can be found in the USDA Food Buying Guide. As long as they do not contain by-products, cereals, binders, extenders or fillers, these items are creditable without a CN label or Product Formulation Statement. Foods with a Standard of Identity include: Hot Dogs Pork Sausage Bologna Ham and Turkey Ham Vienna Sausage Canadian Bacon Standard of Identity Legal definition of what a food actually is. Standards of identity help consumers identify the product they are purchasing. Example: "Canned Tuna" must legally be tuna and not a different type of fish.
    [Show full text]
  • Preserving Summer Sausage and Meats
    SP 50-735 Revised March 2020 Oregon State University Extension Service Preserving Meats Summer Sausage & Deli Style Meats Summer sausage can be successfully made at home. Recipes can be adapted to make them leaner than their commercial counterparts. Special seasonings can also be added. If you plan to grind your own meat, a meat grinder is recommended. Food processors can be used, but have limited versatility since they will only produce a fine grind. Some grinders come with casing attachments. The best casings are from the small intestine of hogs or sheep. Synthetic casings made from collagen or cellulose are also available. They can usually be purchased from butcher shops that make sausage. Sausage can also be shaped and cooked without a casing. Ingredients Meat: Sausages will be moister and hold together better if there is some fat in the meat. Regular grind beef, lamb, pork, and chicken work well. Venison and turkey might need a little pork or beef fat added. Mixing leaner meats with ground pork will make a leaner product. The standard recipe usually uses 4 pounds of ground venison or turkey to 1 pound of ground pork. Keep the meat as cold as possible during the entire sausage making process. Nonfat dry milk: You can add ¼-½ cup of nonfat dry milk per pound of meat to help hold leaner sausage together. Nitrates and Nitrites: Sodium and potassium nitrite and nitrate (saltpeter) have been added to cured meats for centuries. These additives have several purposes. They preserve the red color of meat; they help to give the distinctive cured flavor; and they inhibit the growth of Clostridium botulinum, the bacteria that cause botulism food poisoning.
    [Show full text]
  • Partial Product List
    Southern Minnesota’s Largest & Most Complete Meat Center Partial Product List Below is a list of our most popular smoked products & other unique items. Stop by to see our full line of fresh meats, deli items and large assortment of jams, mustards and dips. Summer Sausage Varieties All are made with 100% beef with the exception of the Salami. Available in 1.5 pound, 2.0 pound and 2.5 pound sizes (all weights are approximate) Original – Gerhardt Schmidt’s original recipe Garlic – with just the right amount of garlic gives this the perfect flavor German Beer – a great compliment to a glass of beer Available in 1.5 pound and 2.0 pound sizes (all weights are approximate) Swan Lake - a blend of our original and garlic varieties Available in 1.5 pound sizes (all weights are approximate) Cheddarwurst – sharp cheddar cheese gives this sausage intense flavor Salami – similar to the Swan Lake variety, this is a cooked summer sausage with both beef and pork. Specialty Sausages: only available in the 1.5 pound size (all weights are approximate) Jalapeno – for those that like a little kick, our award-winning Jalapeno Summer Sausage is made with jalapeno peppers and hot pepper cheese Minnesota Style – a unique combination of Minnesota wild rice, blueberries, honey and maple syrup Wisconsin Style – made with Wisconsin cheddar cheese, dried cranberries, honey and maple syrup Bratwurst Beef Sticks Other Sausages and Specialties Beer Beer Andouille Ham Loaf Blueberry & Wild Bold & Tangy Bacon – Traditional Hamball Mixture Rice Cheddar Bacon – Raspberry
    [Show full text]
  • Food Service & Retail
    FOOD SERVICE & RETAIL PRODUCT GUIDE E.1 | 2018 SAUSAGE THAT LINKS PEOPLE TOGETHER® Klement’s Sausage is made with the highest quality meats and spices in small batches to ensure consistent, great taste every time. We pride ourselves in the finest Old World flavors crafted from authentic European recipes passed down for generations. Our wide variety of products are great anytime for any occasion. BULK SAUSAGE Bulk Fresh Sausage Code Description Box Pack Code Description Box Pack 4433 Polish 3-1, 9˝ 4/2.5# 10 lb 4620 Italian Rope Frozen 10 lb 4380 Italian Frozen 4-1, 6˝ 4/2.5# 10 lb 4721 Brat Patty 4-1 IQF 4/2.5# 10 lb 4610 Brat Frozen Bulk 4-1, 6˝ 4/2.5# 10 lb Smoked/Cooked Bulk Natural Casing Sausage Code Description Box Pack Code Description Box Pack 5070 Smoked Andouille Rope 12 lb 5886 Backyard Selects® Cooked Italian 5-1, 5.5˝ 10 lb 5390 Old Fashioned Wieners 8-1, 5.5˝ 10 lb 5450 Cooked Italian 5-1, 5.5˝ 10 lb 5500 Sheep Casing Wieners 8-1, 5.5˝ 10 lb 5451 Cooked Italian 4-1, 6˝ 10 lb 5402 Knackwurst 4-1, 4.5˝ 10 lb 5453 Cooked Italian 3-1, 7˝w 10 lb 5430 Smoked Kielbasa 2-1, 9˝ 10 lb 5468 Cooked Italian Hot 3-1, 7˝ 10 lb 5440 Hot Beef Polish 5-1, 5.5˝ 10 lb 5860 Cooked Coarse Brat 4-1, 6˝ 10 lb 5490 Smoked Polish 4-1, 6˝ 10 lb 5850 Cooked Coarse Brat 5-1, 5.5˝ 10 lb 5510 Smoked Polish 5-1, 5.5˝ 10 lb 5867 Backyard Selects® Cooked Bratwurst 5-1, 5.5˝ 10 lb 5432 Smoked Polish 3-1, 9˝ 10 lb 5853 Cooked Brat Coarse 3-1, 7˝ 10 lb 5800 Smoked Brat 5-1, 5.5˝ 10 lb 5857 Cooked Brat Coarse 3-1, 9˝ 10 lb 5950 Smoked Brat 4-1, 6˝ 10 lb 5474
    [Show full text]
  • Quick Reference Guide
    Bologna & Summer Sausage GUIDE MEAT 1 Bologna and summer sausage is usually made with a ratio of approximately 70% beef or venison and 30% pork. You can adjust that ratio somewhat but if you use more beef or venison, you risk having a drier, crumblier bologna if there is not enough fat in the meat. One exception is our sweet bolognas. They have enough sugar that you can get by with 100% beef or venison. You may also use chicken or turkey, but be sure to grind all the fat and the skin in with the meat to make it moist enough. GRINDING 2 Grind twice through a 3/16” plate; or once through a 1/2” plate and then once through a 1/8” plate. MIXING 3 Mix seasonings and cure with the amount of water stated on the seasoning package. Pour over meat and mix thoroughly until the meat becomes very sticky. Another option is to add the seasonings after the first grind, mix a bit and then grind the second time to finish mixing. If your seasoning comes with a packet of Encapsulated Citric Acid, DO NOT GRIND it with the seasoning. Mix it in after the last grind. Grinding the Encapsulated Citric Acid releases the acid into the meat prematurely, resulting in a dry crumbly product. Mixes that include this are the Sweet Lebanon Bologna and the Jalapeno Summer Sausage. CASINGS 4 The fibrous casings are designed for either smoking or baking. You can use whatever size of casing you prefer. You may stuff summer sausage in the casing marked as Summer Sausage, or you can use a bologna casing if you prefer a larger slice for sandwiches.
    [Show full text]