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Once the meat has arrived, it must be trimmed to be used.
This is referred to as "boning the meat". |
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The meat is then mixed. Often, it is a mix of beef, pork and several spices. |
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The meat is then further processed by grinding it into a pan or meat lug. |
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If a finer mix is needed, the meat is then chopped. This is used for Balogna and Wieners. |
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The meat is then "stuffed" into a natural casing. Depending on the product, it can be a sheep or hog casing. |
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Most items are then smoked in the smokehouse for 4 to 72 hours, depending on the product. |
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Some products are then cooked in a hot water tank. |
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Bring out the band, the sausage making is all done for the day! |
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