MERVE BATON SOUJOUK 1.3LB [bx=9ea] (5475)

Soujouk Production: Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and mixed then stuffed into casings. After fermentation step, product is cooked in the smokehouses. Chilled products packaged with roll stock packaging machine. All the products are produced under USDA inspection There is three Critical Control Points. Fermenting the stuffed products to ph. under 5.3. Cooking temperature USDA appendix A Chill down temperature USDA appendix B