processhead First if the form in the email you got isn’t working, it wasn’t for me, look at the top of it and there is a link to click if the form isn’t working. Once you get to the new page you can leave your star ranking and comments, then click submit review, after that you will be taken to a page where you can upload your photos.
Thanks Tex_77. I remember being taken to the second page after submitting the review form. I don’t recall seeing the photo uplink option. I have another request for a product review. When I do that one, I will take a closer look when I get to the second page.
Meatgistics is brought to you by Walton's (waltons.com).
Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.
Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!