thanks Butterbean

Been waiting for things to cool off here in North Georgia and prepping for hopefully a lot of sausage this Fall, including hot dogs. So my question is, I was able to score a commercial Buffalo Chopper late last winter and it took awhile to clean it up. It will be ready for this season's sausage. But...

Thanks Bob, my quick research looks that it is conforming to what you say. I think it is solely a tax issue...meaning the wholesaler doesn't want to and doesn't need to complicate things with taxes so long as they get the correct paperwork. The business license ultimately transfers that liability to...

Does anyone have any experience overcoming the issues of getting raw materials by having a business license? It seems everywhere that I turn no one has jowls, or back fat, or even whole belly. Why because Johnny Q Public doesn’t buy these items regularly. So when I go to the bigger meat packers or...

Looks great Butterbean. Hope this doesn't hijack the thread but I have to ask...I'm seeing some negatives from a few folks on the use of a chopper, including yours in the above post. I read in the archives about your search for one a few years ago - has the reality of a chopper not lived up to the e...

It's my fault! It seems whenever I find something of value online and join, some form of computer turmoil ensues. I am joking of course but I just joined over the last week or so and the level of knowledge of the members of this site is far past impressive. I sincerely hope Redzed’s comment is fru...

Thanks Butterbean, looking forward to it.

Hi, just introducing myself. Been making fresh sausages since about the time that Ruhlman wrote Charcuterie. In fact that's what finally kicked me into gear. I had bought a #32 Porkert Grinder and a sausage stuffer from The Sausage Maker back in 1999. But a divorce and a bunch of other things got in...