Iowa State Short Course on Dried and Semi-dried Sausage
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So, I have been gone all week at Iowa State taking a short course on Dry and Semi-dried sausage! It was absolutely amazing, that place is incredible and we were lucky enough to have Dr Jeff Sindelair (University of Wisconsin), Terry Houser (Head of Iowa State Meat department) Nick Lavieri from Devro (who we buy our collagen from), Preben Larson from GEA food solution, Steven Lonergan from Iowa State, Kohl Schrader from Poly-Clip Systems, Bon Hanson (Hanson tech and my good lord does that man understand smokehouse and thermal processing), Brient Mayfield from Optimal Answers (they have a program to help the REALLY big guys maximize batches based on a ton of variables in the meat) Adam Krause from essential (they make beef, pork and chicken broths specially for use in dried and semi-dried sausage) and James Dickson from Iowa State on Microbiology.
They were all great speakers and I got a ton of great information, but Jeff Sindelair, Terry Houser and James Dickson were the highlights. Jeff knows more about Dried Sausage than anyone I am aware of and it was awesome. Terry Houser (who left K-state for Iowa State but we are forgiving him) was awesome, does a great job explaining processes and kept the entire class going, and then James Dickson. I got to listen to him previously on a very similar/same subject and it was just as interesting and great this time. So, if anyone is looking for some people to read papers, or articles by, any of them would be a great place to start.
Also, I have been repeating that 1 cell can become 1 million in like 20 hours or something for the past 2 years. I was wrong, turns out it is 1 cell can become 16 million in just 8 hours!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Sounds like a great course!
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Will look for articles thanks Jonathan .
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So, I have been gone all week at Iowa State taking a short course on Dry and Semi-dried sausage! It was absolutely amazing, that place is incredible and we were lucky enough to have Dr Jeff Sindelair (University of Wisconsin), Terry Houser (Head of Iowa State Meat department) Nick Lavieri from Devro (who we buy our collagen from), Preben Larson from GEA food solution, Steven Lonergan from Iowa State, Kohl Schrader from Poly-Clip Systems, Bon Hanson (Hanson tech and my good lord does that man understand smokehouse and thermal processing), Brient Mayfield from Optimal Answers (they have a program to help the REALLY big guys maximize batches based on a ton of variables in the meat) Adam Krause from essential (they make beef, pork and chicken broths specially for use in dried and semi-dried sausage) and James Dickson from Iowa State on Microbiology.
They were all great speakers and I got a ton of great information, but Jeff Sindelair, Terry Houser and James Dickson were the highlights. Jeff knows more about Dried Sausage than anyone I am aware of and it was awesome. Terry Houser (who left K-state for Iowa State but we are forgiving him) was awesome, does a great job explaining processes and kept the entire class going, and then James Dickson. I got to listen to him previously on a very similar/same subject and it was just as interesting and great this time. So, if anyone is looking for some people to read papers, or articles by, any of them would be a great place to start.
Also, I have been repeating that 1 cell can become 1 million in like 20 hours or something for the past 2 years. I was wrong, turns out it is 1 cell can become 16 million in just 8 hours!
Jonathon sounds like an awesome opportunity for you! What new product will you be trying to make first, with your new knowledge?
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samspade Lots of knowledge, it was just amazing to me how smart these people are. Dave in AZ Pepperoni for sure! It seems like the easiest and it is one I LOVE! Just have to get some other stuff done and make sure the Eller Cabinet is working well before I start but MAN am I excited!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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samspade Lots of knowledge, it was just amazing to me how smart these people are. Dave in AZ Pepperoni for sure! It seems like the easiest and it is one I LOVE! Just have to get some other stuff done and make sure the Eller Cabinet is working well before I start but MAN am I excited!
Jonathon said in Iowa State Short Course on Dried and Semi-dried Sausage:
samspade Lots of knowledge, it was just amazing to me how smart these people are. Dave in AZ Pepperoni for sure! It seems like the easiest and it is one I LOVE! Just have to get some other stuff done and make sure the Eller Cabinet is working well before I start but MAN am I excited!
Hope you took lots of good notes. Be advised that the longer you wait to apply this information to new products and informational topics, the less of it that you will retain as time passes.
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So, I have been gone all week at Iowa State taking a short course on Dry and Semi-dried sausage! It was absolutely amazing, that place is incredible and we were lucky enough to have Dr Jeff Sindelair (University of Wisconsin), Terry Houser (Head of Iowa State Meat department) Nick Lavieri from Devro (who we buy our collagen from), Preben Larson from GEA food solution, Steven Lonergan from Iowa State, Kohl Schrader from Poly-Clip Systems, Bon Hanson (Hanson tech and my good lord does that man understand smokehouse and thermal processing), Brient Mayfield from Optimal Answers (they have a program to help the REALLY big guys maximize batches based on a ton of variables in the meat) Adam Krause from essential (they make beef, pork and chicken broths specially for use in dried and semi-dried sausage) and James Dickson from Iowa State on Microbiology.
They were all great speakers and I got a ton of great information, but Jeff Sindelair, Terry Houser and James Dickson were the highlights. Jeff knows more about Dried Sausage than anyone I am aware of and it was awesome. Terry Houser (who left K-state for Iowa State but we are forgiving him) was awesome, does a great job explaining processes and kept the entire class going, and then James Dickson. I got to listen to him previously on a very similar/same subject and it was just as interesting and great this time. So, if anyone is looking for some people to read papers, or articles by, any of them would be a great place to start.
Also, I have been repeating that 1 cell can become 1 million in like 20 hours or something for the past 2 years. I was wrong, turns out it is 1 cell can become 16 million in just 8 hours!
Jonathon sounds like your time was spent wisely. Sounds like a very worthwhile course.
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Cannot wait for the notes of all of it, but especially on the oxidation of fats, rancidity.
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samspade Lots of knowledge, it was just amazing to me how smart these people are. Dave in AZ Pepperoni for sure! It seems like the easiest and it is one I LOVE! Just have to get some other stuff done and make sure the Eller Cabinet is working well before I start but MAN am I excited!
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Time to home build.
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Also I got to meet up with one of you guys and had a great talk, a few drinks, a pizza and walked away with some bacon I am going to get to try this week!
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mrobisr As they were talking I had their notes, my notebook and a list for “ideas” one of this is centered around fat oxidation and natural and other ways to help fight it. I am very excited for that. I just have a few things I need to get setup and working and then look for a flood fo videos coming out from PatrickB and I covering new topics and going back and cleaning up (ham and some snack stick videos) and improving some older content.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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mrobisr As they were talking I had their notes, my notebook and a list for “ideas” one of this is centered around fat oxidation and natural and other ways to help fight it. I am very excited for that. I just have a few things I need to get setup and working and then look for a flood fo videos coming out from PatrickB and I covering new topics and going back and cleaning up (ham and some snack stick videos) and improving some older content.
Jonathon said in Iowa State Short Course on Dried and Semi-dried Sausage:
mrobisr As they were talking I had their notes, my notebook and a list for “ideas” one of this is centered around fat oxidation and natural and other ways to help fight it. I am very excited for that. I just have a few things I need to get setup and working and then look for a flood fo videos coming out from PatrickB and I covering new topics and going back and cleaning up (ham and some snack stick videos) and improving some older content.
I’m excited to read and watch this!
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