Meat making morning
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to processhead last edited by
processhead I wish I could make them straight, but being his first try at stuffing, we did his polish with collagen. I think he was pretty happy with the end result.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to Bob Stehlik last edited by
Bob Stehlik I know just enough to be dangerous Bob!
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to processhead last edited by
processhead so C-FLOW is trying to reply, he is logged in, but no reply arrows or quick reply box shows up. He tried logging out and back in again. Any Ideas? I dont know how to screen shot the page and draw circles and arrows to show him.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to kyle last edited by
kyle said in Meat making morning:
processhead so C-FLOW is trying to reply, he is logged in, but no reply arrows or quick reply box shows up. He tried logging out and back in again. Any Ideas? I dont know ho to screen shot the page and draw circles and arrows to show him.
I have had some odd system issues today as well. Mainly not being able to edit posts. Not sure if C-FLOW 's issues are related or not?
Austin ?
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to processhead last edited by
processhead thanks Paul, he is going to try again tomorrow.
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kyle processhead
If he is a new member and logged in but can’t post, he probably needs to check his email for a confirmation, and click the confirm email button in it. People can’t post without confirming their email. Somewhat new rules there to deal with some issues…As far as the editing of posts, I’ll look more into it processhead . I thought I fixed it the other day but there must be something else I still need to find and fix.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Austin last edited by processhead
Austin it is a little different now. I get the edit option in the dropdown menu and I can edit the post but when I hit submit, nothing happens. The submit button looks odd too. It is kind of grayed out.
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to Austin last edited by
Austin said in Meat making morning:
kyle processhead
If he is a new member and logged in but can’t post, he probably needs to check his email for a confirmation, and click the confirm email button in it. People can’t post without confirming their email. Somewhat new rules there to deal with some issues…As far as the editing of posts, I’ll look more into it processhead . I thought I fixed it the other day but there must be something else I still need to find and fix.
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to kyle last edited by
kyle said in Meat making morning:
Austin Thanks. I tagged him on it.
Why did your friend join team Orange against you and with no posts as of yet? Austin what kind of devious doings are you up to?
Jonathon Heads up!
@Team-Camo I declare a huge foul here!! -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Denny O last edited by processhead
Denny O Sounds like involuntary team conscription to me?
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Looks like you folks had a great and productive time together! Fantastic! The world can always use another meathead! From the pictures it looks like you also did a great job of teaching/helping each other! Great!
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samspade I’ve had trouble posting but now that ussue seems solved. Had a fun time making sausage with Kyle very knowledgeable and helpful. The polish and brats turned out great. I’m starting to research some some things and look at equipment specifically a sausage stuffer. If anyone has any recommendations they are greatly appreciated I will probably only being doing 10-25# at the most at a time. Thanks
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Sorry I wont suggest what any other man needs. I will suggest that you find that out though before you make the purchase(s) you think you need. BEST of luck to ya buddy it is a fantastic way of life! enjoy it to the fullest!
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardeningreplied to C-FLOW last edited by
C-FLOW well I’m glad you can now contribute to the meatgistics community. Everyone Here is helpful. It’s great to get others opinions and not jut mine, it helps you make a informed discussion. Welcome to the community!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to C-FLOW last edited by