This primary step must be done in a manner which stays abreast of our 60-gallon daily product receipt, taking into account the overall drying time-frame for approximately 240 gallons, which will be in various stages of drying at one time. 

Prior to the air-drying step, the raw viscera is blended into a pureed product with the consistency of a thick malted milk shake. 

We then pour hundreds of five-ounce patties onto paper plates, which are then placed on shelves in parallel rows in our drying room.  We will dry each 10-days' input of 55 to 60 gallons for a period of four days before removing.

Following our complete drying process, we then take the dry "patties" and break them into very small pieces and grind them into the consistency of fine-ground coffee. 

The ground product is then blended, packaged and ready for use.