The making of
Vollwerth's Skinless Wieners
(Please click on pictures to enlarge!)
Bob Ruelle, second generation employee, places the U.S.D.A. Inspected boneless beef into 75 horsepower grinder to start the sausage making process. Nothing but the finest boneless beef and pork are used in formulating the hotdogs that you and your family have come to enjoy!
Steve Fish, Sausage Maker's Helper,
weighs the ground meats out to meet the exact formulation called for in our closely guarded secret wiener recipe.
Steve Hogan, Sausage Maker,
carefully blends spices and ground meats in our 350# Silent Chopper to create the emulsion that will become your families favorite wiener. The chopper uses ten extremely sharp knives to cut the meat and blend in the spices
After the meat and spices are chopped to perfection Steve unloads the emulsion into a Stainless Steel Kettle to be transported to the stuffing area. The mixture has a tanish/pink color and a bread dough appearance, that is soon to change.
State of the art
computerized
Sausage Stuffer used to make
Skinless Wieners.
Empty Hopper on Vacuum
Sausage Stuffer
Dan Hiltunen and Hugh Walls stuff
the skinless wiener emulsion into plastic casings that are
linked automatically on sophisticated equipment
Experienced sausage smoker, Mark Heikkinen hangs
the Wieners on racks that are suspended on overhead rails used to transport the products through the smoking and cooking processs.
Racks are rolled into 80 year old, garage size,
smoke houses for about two hours to start the cooking process.
The wieners will remain in the smokehouse until the hardwood smoke turns them a tempting reddish/brown and have reached a minimum 140 degrees, not quite ready to sample just yet!
Wieners next are moved into
Stainless steel hot water cooker, the water is heated by steam and showered over the product to finish the cooking process.
Products remain in cooker until the internal temperature reaches
a fully cooked minimum of 160 degrees, mmm ready to eat!
Don Fioroni, U.S.D.A. Inspector,
monitors temperatures and overall plant operations to ensure the all our products meet the stringent standards required by the United States Department of Agriculture during all phases of our sausage making process.
After the wieners have been fully cooked it is necessary to cool the product down to a safe temperature under a clean cold water shower as quickly as possible to prevent the growth of bacteria.
After cooled the wieners are loaded on a wagon to be transported into a refrigerated room to finish cooling before the packaging process can begin.
After the wieners have been cooled to a safe temperature, approximately 38 degrees, the plastic casing is peeled off the wieners are peeled by Paul Sevon using a steam powered peeler.
(Click on above link to watch peeler in action!)
Jared Manderfield, fourth generation,
and Jeremy Shebby place the wieners in a pockets on continuous vacuum packaging machine in an extremely sanitary refrigerated environment to prevent any contamination to the wieners for your safety.
Don Hiltunen, Packaging Supervisor,
and Pyong Ross apply labels to packages to
complete the packaging process.
The packages of Vollwerth's
Beef Skinless Wieners packaged, labeled and ready for your favorite grocer's meat case, ready for your family to enjoy!!!
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PO Box 239 HANCOCK, MI 49930 topdog@vollwerth.com Phones:
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Home History Pictures Products Departments Comments Order Last Updated April 12, 2005 Website created and maintained by Amy Schaaf
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