Award Winning Vandal Meats
Vandal Shakin’ Bacon Chipotle Sausage Creators Earn National Attention
Written by Bill Loftus
LAS VEGAS, Nevada – The rich, smoky taste of bacon and chipotle pepper proved the winning recipe for University of Idaho at the National Meat Association’s third annual Student Cook-off Panel Choice Award during the 2011 MEATXPO.
Vandal Shakin’ Bacon Chipotle Sausage is an all-pork sausage. The idea of producing a sausage product with bacon flavoring, without actually using bacon, came from a meat processor students visited with last spring at the Northwest Meat Processors Annual Convention.
Vandal Shakin’ Bacon Chipotle Sausage carried the team to victory over eight other universities. Eight students worked on the project. Five attended the meeting, Kim Thayer, Fred Hisaw, Danielle Scott, Jestine Hensley and Katie Robertson. Tyler Renz, Daniel Richards and Daniel Weigand filled out the team, which was advised by Ron Richard, Vandal Brand Meats manager.
After researching spices and flavorings, the team created a basic formula based on taste. Chipotle was singled out by a student panel – maple and jalapeno versions are also available.
Vandal Shakin’ Bacon Chipotle Sausage is available at Vandal Meats and will be available at the University of Idaho Bookstore soon.
Vandal Meats is located on West 6th street near the Beef Barns. For hours and contact information visit http://www.agls.uidaho.edu/vandalmeats.
Written by Bill Loftus
LAS VEGAS, Nevada – The rich, smoky taste of bacon and chipotle pepper proved the winning recipe for University of Idaho at the National Meat Association’s third annual Student Cook-off Panel Choice Award during the 2011 MEATXPO.
Vandal Shakin’ Bacon Chipotle Sausage is an all-pork sausage. The idea of producing a sausage product with bacon flavoring, without actually using bacon, came from a meat processor students visited with last spring at the Northwest Meat Processors Annual Convention.
Vandal Shakin’ Bacon Chipotle Sausage carried the team to victory over eight other universities. Eight students worked on the project. Five attended the meeting, Kim Thayer, Fred Hisaw, Danielle Scott, Jestine Hensley and Katie Robertson. Tyler Renz, Daniel Richards and Daniel Weigand filled out the team, which was advised by Ron Richard, Vandal Brand Meats manager.
After researching spices and flavorings, the team created a basic formula based on taste. Chipotle was singled out by a student panel – maple and jalapeno versions are also available.
Vandal Shakin’ Bacon Chipotle Sausage is available at Vandal Meats and will be available at the University of Idaho Bookstore soon.
Vandal Meats is located on West 6th street near the Beef Barns. For hours and contact information visit http://www.agls.uidaho.edu/vandalmeats.