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Terms for Review
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
- sausage(s)
- forcemeat farce
- casing(s)
- natural casings
- manufactured casings
- caul fat
- internal garnish(es)
- standard-grind sausage
- emulsified sausage
- fresh sausage
- cured and hot-smoked sausage
- cured and dried sausage
- unsmoked dried sausage
- fermented sausage
- cured and cold-smoked sausage
- white or fresh emulsified sausage
- cured emulsified sausage
- certified pork
- fatback/backfat
- pork rind
- salt fatback
- jowl fat
- suet
- leaf lard
- trim fat
- dextrose
- synthetic souring agent
- secondary binder
- acid-loving bacterial culture
- hank(s)
- collagen casing
- synthetic casing
- worm
- die
- meat grinder
- rotation chopper
- planetary mixer
- sausage stuffer
- pressure plate
- nozzle
- sausage horn
- extrude
- casing clip
- hog ring
- teasing needle
- solids component
- pre-season(ing)
- smear
- 5:4:3 ratio
- bind
- primary bind
- protein development
- poach test
- bulk sausage
- sausage patty
- crépinette
- encasement
- bubble tie
- rope sausage
- coil
- ring sausage
- sausage link
- sausage chain
- drying chamber
- case hardening