We are very pleased to receive Karsten Schellhas on MeatsPad today! He is a 4thGeneration German Master Butcher, who worked in many countries in Europe, Canada and the USA. He has extensive experience in the meat but also in the alternative protein industry.
Karsten has helped companies of all sizes – from small to large to achieve their goals. Using process technology and innovation is important as well as training the next generation of employees in the food industry.
Today you will learn about:
1. Europe's influence on North American cuisine
2. What makes a good fresh sausage?
3. Spices
4. Correct mixing
5. Stuffing tips
6. Modern equipment
7. Handling of casings
8. Proper storage of non-meat ingredients
