§ 1.406. Smoked pork sausage.

 

   “Smoked Pork Sausage” is pork sausage that is smoked with hardwood or other approved nonresinous materials and may be seasoned with condimental substances as permitted in Subchapter I (relating to entry, reinspection and preparation of products). It shall not be made with any lot of product which, in the aggregate, contains more than 50% trimmable fat, that is, fat which can be removed by thorough practicable trimming and sorting. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed 3% of the total ingredients used.

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