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Creative sausage workshop attracts interests from all over Texas

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By: Blair Fannin

Writer: Blair Fannin, 979-845-2259, b-fannin@tamu.edu

COLLEGE STATION – From deer hunting enthusiasts to small grocery operators, there was wide interest in a workshop devoted to sausage making held recently at Texas A&M University in College Station.

The workshop was hosted by the department of animal science at Texas A&M. Attendees went home with a wealth of knowledge about making their own sausage, according to organizers.

“We took each of the 31 participants through the grinding and mixing process, teaching them how to make sausage with the actual equipment found in their own kitchen,” said Dr. Wes Osburn, associate professor in the meat science section of the department and a Texas A&M AgriLife Research meat scientist.

The workshop was open to both beginning and novice sausage makers. Participants were given classroom and hands-on experiences, learning many aspects of sausage making from meat selection, ingredients, casings, stuffing, equipment and processing to the final finished product. Attendees spent part of the workshop in a classroom setting learning about the history of sausage, food safety practices and different seasonings used for various sausage recipes. That was followed by hands-on work in the meat laboratory, including using tabletop grinders, commercial mixers, hand-crank sausage stuffers and natural or artificial casings, Osburn said.

Osburn said the idea for a sausage workshop came about after a discussion with Dr. Davey Griffin, Texas A&M AgriLife Extension Service meat specialist.

“Davey and I got together and decided to develop a creative sausage course,” Osburn said. “We wanted to show the basics of sausage making and use equipment you would find in the kitchen versus the commercial production methods. What we had at the workshop was something you can purchase from various retail stores and use in your home, such as food processors and hand-crank stuffers.”

Additional supporters of the workshop included: Rick Fitzgerald from A.C. Legg Seasonings, Birmingham, Alabama; Maurice Mounce from Alamo Food Equipment Company, Schertz; and Mike Reagan, Dewied Casing Company, San Antonio.

Osburn currently teaches undergraduate and graduate students the concepts and practice of developing quality food systems, and teaches graduate students in the principles and science of processed meats. He also conducts research, working with the meat industry in “helping solve problems, implementing new technology and improving the quality and safety of their products.”

Experts note sausage popularity continues to grow with deer hunting enthusiasts as well as small retail grocery operators looking to offer specialty foods for customers.

“Each individual participant had the opportunity to manufacture their own sausages, both smoked and fresh,” Osburn said. “The sausages were vacuum-packaged and placed in Texas A&M styrofoam coolers so they could take their sausage home and share it with their family and friends.

“We are so happy they came and shared their interest in making good sausage. I think all of them went away learning something new and can be very proud of the sausage they made.”

For more information about future workshops, visit http://animalscience.tamu.edu/workshops/ .

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Country Lifestyles

Wichita Falls Area Cattlewomen

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By: Martha Crump

Most cattle producers can tell you quite a lot about balancing cattle diets for energy, protein, vitamins, and minerals based on the specific needs for their herd and type of operation.

A key factor, and one that is often overlooked, is that how your animals perform is also directly affected by their water intake.

Now many of you may already be thinking “well of course water is necessary, anybody knows that!”

In many years, as September marches into October, we are beginning to experience some return of rainfall. But as many of us know, that is not always the case. Often we are still experiencing hot and dry weather, and water supplies are dwindling.

When we find ourselves experiencing those types of fall conditions, it is critical to not only understand the daily water requirements for cattle, but also the impact that the quality of water can have on herd health and development.

To read more, pick up a copy of the October edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.

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Country Lifestyles

The Grand Canyon

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By Annette Bridges

I never want to believe it’s too late to do something I’ve always wanted to do.

So what if I have aches and pains? I’ve always said I can hurt anywhere, so why not enjoy a beautiful view while I hurt? Somehow, my pain always seems to fade when breathtaking scenery captures my full attention.

You’ve probably heard the old adage: Don’t worry about what you can’t change—focus on what you can.

I may not be able to stop every pain, but I can keep going in spite of it. I refuse to let pain keep me from living fully. Who’s with me?

Thoughts and memories of my dear mamma inspire and encourage me as I walk through this season of life. She used to say, “Gotta keep going, doing, moving”—whatever action word fit best for what she needed to tell herself.

I still giggle thinking about all the conversations my husband and I had about my mamma and her hubby going somewhere every single day, right up until their health finally slowed them down. He would ask me why they did it, and my answer was always the same: “Because they can!” I knew my mamma would keep going, doing, and moving as long as she could—and she did!

I visited the Grand Canyon as a young child with my mom, but my husband had never been. It remained high on his bucket list.

As we considered how to celebrate a pretty big milestone—our 43rd wedding anniversary—it only seemed right that a big anniversary needed a grand celebration. And what could be bigger or grander than the Grand Canyon? At some point, “someday” has to become “today.” No more waiting to check off a bucket list dream!

The Grand Canyon did not disappoint.

When I first caught sight of it, “breathtaking” was no exaggeration. Quite literally! My eyes filled with tears as I placed my hand over my heart and exclaimed, “Oh my goodness!”

We both completely, totally, absolutely believe EVERYONE should experience the Grand Canyon! It’s a view not to be missed, no matter your age or stage in life. Many stunning sights can be seen along the Rim Trail, whether you’re walking or even in a wheelchair.

We also took the Grand Canyon tour buses to all the points not accessible on foot, and we drove the east side of the canyon as well—something else we believe should not be missed. Absolutely stunning!

For our anniversary dinner, we enjoyed an incredible meal at the El Tovar Hotel, perched right on the canyon’s rim. It was extra special to me because my grandmother stayed there in its early years. El Tovar first opened its doors in 1905, and I couldn’t help but imagine her walking and dining in the same place all those years ago.

If you haven’t been to the Grand Canyon yet—go, go, GO!

Move whatever is on your “someday” list to your “do now” list. It’s not too late to chase your dreams, even if you have to move a little slower while doing it.

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Country Lifestyles

When A Girl Goes Country: When Two Different Worlds Collide

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By: Annette Bridges

A friend and I were recently talking about our husbands. She made a comment that I felt also perfectly described me and my hubby.

“He slows me and I hurry him. I’m sure that is why we do well together,” she said.

“Precisely!” I thought. Why?

Because when two different worlds collide, it can be magical.

No matter what those two different worlds are- a man and a woman with very different personalities, beliefs, or backgrounds, two partners with contrasting passions, strengths, or talents, or when a country boy marries a city girl.

To read more, pick up a copy of the October edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.

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