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. Test Sample 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. The smoker 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.