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Ray T Townsend (May 27, 1913 – April 2, 2011) was an American inventor and engineer who transformed the meat processing world with his invention of the pork skinner, sausage linking machine and pork belly injector. All three inventions are still used throughout the world today.
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 ...
Brodoa oroarctica, commonly known as the Arctic sausage lichen, mountain sausage lichen, or rockgrub, is a species of rock-dwelling, foliose lichen in the family Parmeliaceae. [2] First described in 1974 by the Norwegian botanist Hildur Krog , it is characterised by its dark grey, irregularly spreading thallus with narrow cylindrical lobes that ...
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Exposition of "embutidos" (sausage goods) and acorn-fed ham with PDO Jamón de Guijuelo of BEHER. BEHER embraces all stages of the manufacturing process, from rearing pigs on its farms to manual cutting of the ham, getting a homogeneous production and world-wide recognition in the sector of sausage products, cold meats and collations.
The man and woman were walking along the beach at Smith Point County Park in Shirley just before 5 p.m. when they spotted the bone, police said.
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3579 S High St, Columbus, OH · Directions · (614) 409-0683