This is a follow-up up to my post in food processing titled Thanksgiving tradition that demonstrated how we process hogs. I left off with grinding meat. As I indicated in the previous post I missed the pork grinding but included a picture of the beef grinding as the process is the same.
Meat tubs for Brats
Pans for smaller sausage batches.
Mixed Italian Sausage 5#
We put this in bags to be used for patties or pizza toppings.
Mixed 12 1/2# of pepper sticks
Problems with the stuffer. This broke after about 15" of peppersticks.
Found a replacement stuffer and started with 4# of Kielbasa.
Helping put 25# of Johnsonville Style Brats in a tub to dry out before packaging.
Stuffed Sausage Maker Weiners 5#
Smoking the weiners to 138 then parboiled to 155 degrees and cooled in cold water for 10 minutes before packaging.
62 1/2# of regular brats (25# were packaged in bags the rest were put in casings below)
Cold smoking these over applewood.
We also did 7 1/2# of Mediesterpolse which were processed like the kielbasa and 30# of Curley's Weiners which were done like the weiners above.
Thanks for looking.