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 Blended meats and a natural collagen gel are co-extruded to create a sausage incased in a high protein skin. |
 The sausage is then showered in a salt brine solution, which allows the collagen to set.
J Bar B's system is capable of producing both ring and link sausage. |
 It’s on to the crimper wheel where the sausage is cut and molded into the desired shape and length. |
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