Today we were talking about the fermented sausage production.
We actually never learnt anything about making fermented sausage. So this is new to me.
One thing new to me is the degree*hour, there is certain limit on the degree*hour of making the fermented sausage.
Others like the hurdles used in making fermented sausage are common sense.
I am surprised that the fermented sausage needs to be cooked. If it is not cooked, it needs to be tested.
Later in the morning, we went to make some fermented sausage.
In the afternoon, we learnt something about postmotem tenderness. There are some ways to make the beef muscle more tender. Then we went to stuff some sausages (We tasted later of the day, ok, but too much oil/fat coming out just after cooking).
After class, we also took some time going to a local brewery on campus. We tasted some types of beer and I decided to buy some when we going back to Saskatoon.