[MLUG - DISCUSSION] sausages (was "Crack'n WEP")

[Mike Miller <EMAIL:PROTECTED>]

On Tue, 5 Apr 2005, John Kimball wrote:

> Someone said -- "Standards are like sausages, you don't want to watch 
> them being made."

Just a funny aside:  I worked part of one summer in Carando sausage 
factory in Springfield, MA, in 1978 (or maybe '79).  Anyway, you are right 
because most of the people who worked there did not want to eat any of 
that sausage or similar meat.  It really didn't bother me.

It might surprise some of you to learn that Italian sausages like 
pepperoni are cooked for a very long time (maybe 2 weeks) at a low 
temperature (maybe 150°F).  Then they are aged in a cool room for months. 
During that time they get mold all over them.  Then they are taken from 
the cooler and sprayed with high-pressure hoses to get all the mold off 
(the funnest job there).

Some people probably didn't like the mold.  Others were probably bothered 
by things like a guy dropping a piece meat on the floor, spitting on it, 
laughing and tossing it into the grinder with the rest of the meat.  I 
figure that happens to all of our food and it mostly doesn't affect us 
because the bacteria are killed in cooking or we get lucky and don't eat 
the bad piece.

Mike
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