Wisconsin

processhead nothing wrong with that. Do you brine them first, or go right on the fire

Jamieson22 that looks delicious.

GWG8541 it’s more like diving into the deep end I think, and not sure if I know how to swim

My brass exposure sticks out .375" on my mixer

Just got a new book today. I would like to expand my sausage making and thought this might be a good read. Just paging through it makes me wonder if I’m smart enough to do it. We will see I guess. Hopefully Jonathon and Austin will put out some videos on fermented sausage soon.

Matt Rebsom chat me your order # or the email you used and I’ll send out a new spring and brass piece that the knob screws into. They do move a little, but there is no way they should be moving enough to hit those vertical tabs! Sorry about that!

Jonathon I like how you guys had the trash can ready between you just incase you started puking.

Matt Rebsom I made a few edits to my message above to hopefully make it a bit more clear. Especially at the end of days my mind can get a little wonky, little wonky at the start too, but man for about 45 minutes in the middle of the day I am sharp!

Bob Stehlik I think he is talking about the members giveaway? Could be wrong though, strong1makesit https://meatgistics.waltons.com/category/63/meatgistics-member-specials is a direct to the members section. If that is the issue, when you go to the meatgistics homepage do you see the darker blue Meatgistics Members Specials? It is the first one in that section