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Posted: Wed Jan 31, 2018 02:16
by Butterbean
I can make a pile of meat in a short time and it doesn't tire me one bit. What gets me is the cleanup afterwards. That is the killer.

Posted: Wed Jan 31, 2018 03:31
by Kijek
What gets me is the cleanup afterwards. That is the killer
Oh man.... thank you! You are so right about the clean up!!

One mistake I made just this past weekend was, making "Hot" and "Sweet" at the same time.

My bad, my bad idea, "Right"..... I had to keep changing and cleaning equipment, if you know what I mean.
Never again!

When I make Sweet, that's it!
When I make Hot, that's it!

When I make dried sausage or cappicolla, I only making one type at a time.

Trouble In Paradise

Posted: Mon Feb 05, 2018 02:33
by Kijek
Ok let's start out by saying I'm no professional, but I make my own products and I do make far better home products then you can buy in any store, as we all do, otherwise we would not be doing what we do.
I make my own "fresh" sausages as well as the dried cured using recipes from all around the world, such as;

Fresh Italian hot & sweet, same with dried cured, soppressata, cappacola, etc.
I'm making smoked bacon
Curing beef brisket for corned beef and also pastrami
You name I have made a lot.

Again, I'm no pro and I'm sure many of you are far better then me, that's why I like it here.

Ok here is the issue, my wife's family and friends, and also my friends love my products and bug the hell out of me for more.

Believe it or not, I'm a bit shy and not very forward, but love what I make but afraid to ask for money. However, I feel I have gotten to the point where her family and both ours friends are taking advantage of me, and I can't do it anymore.

So, my friends, how do I break this habit they have for using me for good stuff.
I love making it and doing it for anyone, but I do not know how to be more forward. I'm afraid of what they may think of me.

I know this is stupid thinking, but that's the way I feel.

How do I tell them? Keep in mind these people are takers.

Posted: Mon Feb 05, 2018 22:38
by airbrush
tell them you're asking your cost. shouldn't be a problem for a reasonable person. If they don't want to pay - poo-poo.

Posted: Mon Feb 05, 2018 22:59
by Knifeman
Hi Kijec

Hmmm ... Okay decent people should not take advantage of other people . Everyone slips a bit here and there that's life. Meat is not cheap ! You have said yourself that they are takers, well it's time they pay up in some way, either by cash or trade . Maybe they have skills that you coulds use . I think you have show your generosity in the past ! If they don't want to help in someway, Oh well their loss !

Just my two cents !
Knifeman

Posted: Mon Feb 05, 2018 23:32
by Kijek
Ok thanks for the encouragement. :oops:

Posted: Tue Feb 06, 2018 12:59
by LOUSANTELLO
This is easy. You make the phone call in advance and tell them you are picking up a case of pork butts and you are doing it on Saturday. "How many pounds are you in for?" When I make cured Italian sausage or soppressata, I usually throw the feeler out there to two other people and we will split the 70 pounds into 3,,,and they enjoy helping too. By the time they come to the house, I already know what the cost of the meat is along with casings, cure 2, dextrose, culture and netting along with vacuum bags. Divide it by 3. Everybody is more than glad to pitch in.

Posted: Tue Feb 06, 2018 13:11
by Kijek
LOUSANTELLO
Now that sounds like a great idea, and if there not in, they get nothings.

Posted: Tue Feb 06, 2018 13:19
by LOUSANTELLO
There's always somebody willing to split it up. Don't throw the feeler out there to too many people. They will all want in. Let them wait in line for your next batch. The issue I have is when I think it's a great idea to split 3 ways, and when it's done, you don't feel like you ended up with enough,,,but realize you are making it more often, so it's not so bad. Pick people willing to help instead of just watching. It's very frustrating spending all your time making it and only ending up with 1/3 if they don't help out irrelevant if they paid you or not. Last time was a disaster only because the two other people brought some family members to help out and it turned into a whole Saturday of show and tell on cellphone pictures, etc. All I wanted to do was get to work making sausage. Next time, cellphones stay upstairs.

Posted: Wed Feb 14, 2018 15:44
by redzed
Did you meatheads remember what day it is? :lol:

Image

Posted: Wed Feb 14, 2018 16:02
by jjnurk
Image


Nothing says I love you more than a bouquet of bacon roses!

Posted: Wed Feb 14, 2018 16:56
by Kijek
Awww and I love you too :lol:

USA Connecticut & NY Snow

Posted: Mon Feb 19, 2018 03:17
by Kijek
Hey BobK, AKA "professor"
How much snow you all get Saturday night into Sunday?
We got about 5 maybe 6 inches and it is all starting to melt. Should all be gone by Monday afternoon, thank goodness.

Posted: Wed Feb 21, 2018 02:40
by Kijek
Hmmm, this was a lame subject. :oops:

Posted: Wed Feb 21, 2018 03:54
by fatboyz
We've got close to 3 feet, and it's been -30 or colder for the last 2 1/2 months! I'm tired of winter. I want to go to Georgia or Arizona and shoot hogs!!