Problem 4-13 Comprehensive Problem; Second Production Department-Weighted-Average Method LO4-2, LO4-3, LO4-4, LO4-5 Old Country Links, Inc. produces sausages in three production departments-Mixing, Casing and Curing, and Packaging. In the Mixing Department, meats are prepared and ground and then mixed with spices. The spiced meat mixture is then transferred to the Casing and Curing Department, where the mixture is force-fed into casings and then hung and cured in climate-controlled smoking chambers. In the Packaging Department, the cured sausages are sorted, packed, and labeled. The company uses the weighted-average method in its process costing system. Data for September for the Casing and Curing Department follow 100 100 60 M 20 r 30 raion rk in 49 6,629 Cost added during September 16,219 $ s 151,641 12,232 128,408 Mixing cost represents the costs of the spiced meat mixture transferred in from the Mixing Department. The spiced processed in the Casing and Curing Department in batches; each unit in the above table is a batch and one batc meat mixture is h of spiced meat f sausages that are passed on to the Packaging Department. During September, 70 batches (l.e.. units) were completed and transferred to the Packaging Department