 |
Sorting through pressure cooked pig meat (roast, liver, kidney, heart, neck bone, bone scraps) removing bone fragments, then passing along to be ground. (Matt, Ryan, Karl, Jackie, Jenna) |
 |
| (Ross, Mark) |
 |
| (Jenna, Megan) |
 |
| (Jenna, Mark, Megan) |
 |
| (Mark, Matt, Ryan) |
 |
| Ground meat, onion tops, meat juice, and rice are mixed together to form the boudin stuffing |
 |
| Sifting water through artificial boudin casing checks holes and rinses salt. (Karl) |
 |
| (Ross, Andrew, Anna) |
 |
| (Ross, Andrew, Anna, Joel) |
 |
| Boudin is stuffed into casings using cow horns. (Matt, Megan, Kris, Emily, Ryan) |
 |
| Use of sausage maker increases efficiency in production (Emily, Ryan, Karl) |
 |
| Preparation of egg and milk wash for boudin balls (Mark) |
 |
| (Mark) |
 |
| (Mark) |
 |
| Labeling of packages for boudin storage. (Megan) |
 |
| (Matt) |
 |
| (Karl, Ryan, Emily, Mark, Ross, Andrew, Joel, Anna, Megan, Jenna) |
No comments:
Post a Comment