I am a very new Member and do not normal chat on Website in fact this is my first one BUT i have always been a meat guy in my career and very much in enjoy the site also product for sale, comment from other folks ETC.

BUT not really tech savvy and don’t really know how to move around like others more experience or younger than myself

Have you ever thought about a U-Tube video on how to use the website and all it functions ?

Just a thought for us/me tech unsavvy folks to learn how to get around ?

No kids at home to help anymore

Goodyear Arizona here
Meat cutter and Meat buyer for years
Very much enjoy Meatgistics
Learn sometime new almost every time .
Thanks

Thanks for your service
Sad now days how you guy are treated buy some folks.
Meat buyer for big grocery chain
Been in meat business for over 40 year
Really enjoy the Sausage stuff .
Stay safe and thanks again

kyle Thanks for the response still trying to navigate around i will give it a try but will need to wait until winter here in Az to hold at 70 degrees for 3 to 4 weeks

processhead
Thank for the response.
Thank for your service also i see.
My Daughter was in the marines

twilliams

No i did not was trying to get the good dry wrinked stick so i lower temp and cooked at 120 for another 2 hours .

They looked great , meat stayed together nicely just casing peels off with easy .

I was thinking maybe i didnt mix enough but meat stayed together nicely also stuffed tighter and that helped for sure.

I will try ice bath on next batch THANKS A BUNCH

twilliams

Thanks yes i will do that on the next batch
Thanks again much appreciated …

PapaSop

Thank for I will for sure try the next batch stay safe