Gregg Rentfrow, left, and Ryan Chaplin stuffed and cut sausage in the University of Kentucky meats lab in February.
Gregg Rentfrow, left, and Ryan Chaplin stuffed and cut sausage in the University of Kentucky meats lab in February. Herald-Leader
Gregg Rentfrow, left, and Ryan Chaplin stuffed and cut sausage in the University of Kentucky meats lab in February. Herald-Leader