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In Puerto Rico, salchichón is a smoked summer sausage similar in some ways to Genoa salami, an unsmoked Italian dry sausage. The salami is made of beef liver, heart, tripe, and pork fat and meat. It is often seasoned with salt, vinegar, whole black peppercorns, and smoked paprika.
A larger summer sausage. Summer sausage is an American term for a sausage that can be kept without refrigeration until opened. Summer sausage is made of beef, pork, or sometimes venison. [1] Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used.
Kings’ Carolina BBQ Oink Sampler. Kings BBQ was founded more than 75 years ago in Kinston, NC, when Wilbur King started serving food using family recipes and traditional Southern cooking methods.
Kaminwurz or kaminwurze – air-dried and cold-smoked sausage (Rohwurst) made of beef and fatback or pork, [12] produced in the South Tyrol region of northern Italy. [13] Occasionally, kaminwurz is also made of lamb , goat or venison .
The U.S. Department of Agriculture's Food Safety and Inspection Service is issuing a public health alert for summer sausages recently sold by Paradise Locker Meats over possible plastic contamination.
15 pounds chipped beef 1½ pound of fat, butter preferred 1¼ lbs flour 2 12-oz cans of evaporated milk 1 bunch parsley ¼ oz pepper 6 quarts beef stock Melt the fat in the pan, and add the flour; when it has cooked a few minutes, add the milk, dissolved in the beef stock, or water. Stir the batter in slowly to prevent lumping, and then add the ...
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