- Industri: Government
- Number of terms: 41534
- Number of blossaries: 0
- Company Profile:
Meat that is cut into long, narrow, strips then dried. Beef is the most commonly used meat for jerky. Also known as "Jerked Meat."
Industry:Culinary arts
The kidneys are a pair of glandular organs in the abdominal cavities of mammals and reptiles. Calf's and lamb's kidneys are amongst the most delicate. Pig's kidneys are larger and coarser and make good pâtés.
Industry:Culinary arts
A highly seasoned smoked sausage of Polish origin made from pork and (sometimes) beef. It is flavored with garlic and other spices. Can be served cold or hot.
Industry:Culinary arts
Herring that is split, cured by salting, drying, and cold-smoking.
Industry:Culinary arts
Herring that is split, cured by salting, drying, and cold-smoking.
Industry:Culinary arts
A smoked and cooked sausage made from beef and/or pork. It is shorter and larger in diameter than a frank and is strongly seasoned with garlic.
Industry:Culinary arts
A highly seasoned smoked sausage of Polish origin made from pork and (sometimes) beef. It is flavored with garlic and other spices. Can be served cold or hot. Also called "polish sausage" or "Kielbassa."
Industry:Culinary arts
A sheep under 1 year old. "Baby lamb" in slaughtered at between 6 - 8 weeks of age, "spring lamb" at 3 - 5 months, "regular lamb" at under one year. Lamb over 1 year old is "mutton" and is less tender and has a stronger flavor than lamb.
Industry:Culinary arts
Also called "ground chuck." The fat content is approximately 15% to 20%. This form of ground beef is flavorful, yet doesn't shrink excessively--it's the favorite choice for making hamburgers.
Industry:Culinary arts
