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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. Seasonings may include mustard seeds ...
In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 46 to ...
Goteborg sausage are cut into between 1/8 to 1/4 inches (3-6mm) thick slices and are grilled (without oil) to preferred doneness. Cooking creates a crispier and more pronounced lenticular shape–giving the nickname "UFO" (not to be confused with " Flying Saucers ," another Kauai delicacy)–which provides a natural bowl.
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Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and ...
The human body always works to remain in homeostasis. One form of homeostasis is thermoregulation. Body temperature varies in every individual, but the average internal temperature is 37.0 °C (98.6 °F). [1] Sufficient stress from extreme external temperature may cause injury or death if it exceeds the ability of the body to thermoregulate.
Prasky, sometimes spelled praski, is a type of coarse-ground summer sausage or salami related to a German Thuringer sausage, or Plockwurst (not to be confused with a Thuringer-style bratwurst). It is also very closely related to several Hungarian sausages, Czech-style Prague sausage (called pražská klobása), and numerous other eastern ...
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