boneless beef and pork are the selected meat used in the einers.ture of hormel wieners.aw materials are kept under constant cold temperatures. the meat is dumped into this huge grinder, which is capable of handling loads up to 1000 pounds. freshly-ground meat arrives from the grinder. the operator handles the grinding, scaling, and conveying of meat to the blender. blending is now taking place. the hormel batch master sets the standard formula on the dial. these ingredients are weighed on this scale belt en route. spices, formulated in our own flavoring department, are bagged for each particular batch. the blended ingredients are now vacuum-mixed. it is next transported to the emulsifier hopper. the ingredients are completely emulsified, and the meat moves to the hopper of the stuffing machines. these ingenious machines stuff automatically stuff and link the 84-foot strands of weiners. artificial casings give them shape and form. transferred to a conveyorized chain, the weiners travel and twoa machine wash smokehouse units, a steam cooking and water shower, and then unde

wieners .re produced daily boneless beef and pork are the selected meets used in the manufacture of hormel wienersmaterials are kept under constant cold temperatures. the meat is dumped into this huge grinder capable of handling loads up to 1000 pounds. freshly ground meat arrives from the grinder. the operator handles the grinding, scaling, and conveying to the blender. spices formulated in our own flavoring department are bagged for each batch. the blended ingredients are vacuum-mixed. it is next transported to the emulsifier hopper. ingredients are completely emulsified. hopper ofoves to the the stuffing machines. these ingenious machines automatically stuff and link the 84-foot strands of wieners. test servings of many new and well-established hormel products are set up to check texture, flavor, tenderness, and color. among the many considerations when marketing a product is, will people like it? these appealing products have helped build the american consumer's acceptance of these various hormel products. >> next on american history tv, author and historian lewis gould discusses how william h