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So many of you have written to me. Thanks! I'm all caught up again. I appreciate you all taking the time to read this blog and to write to me. The most popular of all categories, the skinless varieties, have been stripped of their casings after cooking. Water or ice, or both, may be used to facilitate chopping or mixing or to dissolve curing ingredients. The finished products may not contain more than 30% fat or no more than 10% water, or a combination of 40% fat and added water. Up to 3.5% non-meat binders and extenders (such as nonfat dry milk, cereal or dried whole milk) or 2% isolated soy protein may be used, but must be shown in the ingredients statement on the product's label by its common name. How about that? In a traveling mood? Visit My Travel blog HERE See you soon. Suzie's Family of Blogs Posted: Thursday 24th 12:34 AM |