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Thanks

I really like the ease of stuffing sausage using collagen casings but I find they can be a little chewy, however my fingernails are growing great! Anybody have any tips to soften them up? I just load them up right out of the packaging dry.

I sous vide a Boston butt for 60 hours to make pulled pork, rubbed and smoked for 2 hrs first. Then scraped with a fork to shred it

Tyler Tx

Thanks for letting me in, I'm 63yrs old and I'm doing now as a hobie what I did for a living, there's something wrong with me. I cut meat for about a decade or more in my twentys working for independent meat markets from California to Texas I also became a drunk, getting fired or just running...