Thanks, that fixed it for me!

Hey Bob, You might be right. It does say remember me..

It auto fills the info for me. but I check the, keep me signed in box.

Tried it with no change. I'm using Chrome, so I switched to Edge to see if it made a difference, and it did not.

Everything looks good, thanks for the up grade!
One question/problem I'm having is I need to sign in every visit, even though I checked the box to keep me signed in. Not a big deal but was wondering if anyone else has the same issue.

Thanks for sharing the recipes Lucky!!

Congrat's on the the new Traeger.

Beautiful looking Ham Sausage Stefan. And Thanks for sharing your process.

Good looking jerky Devo, and thanks for the recipe!

How about the link to Sausagemaking? does that sound like what you're looking for?

This isn't a recipe but Excalibur seasoning makes a premix for it. https://www.amazon.com/Excalibur-Bohemian-Sausage-Seasoning-9-76-Ounce/dp/B001BBOH74 This might give you some insight to a recipe the poster klobasy but mentions , " This might be like the Bohemian "Cream Sausage" that some folks in ...

Here's a link to where you can purchase a PDF of the article.
https://www.sciencedirect.com/journal/m ... 20/suppl/C

Splitting? is it a recap?

That looks interesting Bob, I'll be looking forward to your test reports. I've got a Hobart 512 that just to big and heavy for me now, plus it's overkill for the things I've been doing over the last few years.

I do one similar, with veal, pork, salt, NFDM, ground mustard, lemon zest, white pepper, ginger and mace. It's not my formulation but i'm not exactly sure where I got it.