I retired 3 years ago after a 40 year career in automotive parts management.
Two of my fellow employees were avid casing stuffers and got me interested in doing something better.
That's when I entered the world of sausage forums.
It has led me to this, the Premier forum of all time.
I confess to being a follower of putting seasoned, ground meat into casings and callimg it sausage. Mia Culpa!
Now that I've seen the light, my eyes are clear and much of the contents of my my freezers have gone to the SPCA.
Fresh meat, properly refrigerated and prepared is the answer to successful product.
So, I have been in recovery for about two years and now feel somewhat qualified to offer a small bit of advice.
You need not bare your souls here, just share your work backgrounds, please.
It matters not if you have been a CEO or a labourer, all work is valuable and honourable.
PS:::: I put all the 'U's in just to piss Chucky off!
