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Just broke 500 pounds of sausage in a single week for the first time
My shop in Tacoma usually does about 300 pounds, but a big order for a local festival pushed us way past that. Some guys say pushing volume like that hurts quality, but I think our mix held up fine. What's your take on high-output weeks versus sticking to a slower, steadier pace?
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miller.thomas3mo ago
Big deal. It's just sausage, not a space launch.
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willowr963d ago
My uncle managed a packaging plant for 25 years and the difference between good and bad sausage is monitoring the fat content during grinding, not a space launch. Getting that right under pressure is its own kind of engineering challenge.
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scott.olivia3mo ago
Honestly used to worry that big weeks meant cutting corners. Then we had a huge wedding order last summer that forced us to prep everything in stages. The sausage actually tasted better because the meat stayed colder with our new setup. Now I see a rush as a chance to prove the process is solid. Do you find your equipment handles the bigger loads okay?
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