@Parksider I will definitely give that a try! Sounds good!!

@Tex_77 True!

However, @Departing-Contestant has not listed his favorite… From what I know, I could see him having scotch on the list. Maybe he’ll chime in with his official choice/list.

I am a little disappointed by the lack of comments about IPAs… After all, that is the best category of beer!

However, choosing a favorite is impossible, it has to be a list…

1. Moscow Mule (1 Crabby’s Ginger Beer - 3 oz Tito’s Vodka - 3/4 to 1 Lime fresh squeezed - Also must be in a 100% copper mug!)
2. Walnut River High Beam IPA
3. Odell Myrcenary (Double IPA)

I am pretty non-discriminate on drinks though and I will try/drink absolutely anything.

@Njlungbuster
@blackbetty61 is right. The cure is all you have to have in a snack stick seasoning. If you wanted a binder or encapsulated citric acid (for the tangy flavor) you can use those, but at a minimum, you need seasoning and cure. The rest of the seasonings don’t require cure. On the Extra Maple PSS, that is all you need to make breakfast sausage, and you don’t mix with any other seasoning package.

As for the coupon code… that was only valid on Christmas and the day after Christmas.

However, since I like to give an extra benefit to our Meatgistics users, here is another coupon for 10% off an order (up to $100 total discount), that anyone who reads this post can use until January 22nd!

10% Off with Coupon: MEATGISTICS1956

@AdamCA Haha!
I actually don’t have down-voting enabled. I might turn it on at some point, but if so, I think I’ll have to remove down-voting from any of my posts! Lol!

@twilliams Prime Rib Rub is the worst one… That is one that I would recommend trying out in the freezer.
I’ve never had that issue with Butter Garlic (although I use that more than anything else so it never lasts long).
@Jonathon have you heard about the butter garlic getting hard before? I’ll have to ask around here as well and see.

@twilliams On the shakers, some seasonings are worse than others. Anything with a higher sugar content has a strong likelihood of caking. Some seasonings do have an anti-caking agent added, and some don’t. A couple of things to try and keep the seasonings at a regulated temp and in a dark place, try to keep it in a place with low humidity, or you can even try keeping the shakers that cake more quickly or worse than others in the freezer.

Do you know which shakers give you the most problems?

@twilliams
@akdave is right. For us to sell a 12.5 lb batch size, it wouldn’t be half the price. It would be only marginally less expensive. Doubling our SKUs and warehouse space would take its toll, and the packaging costs on the seasoning would increase, both of which would get close to offsetting the difference in the amount of seasoning. It would end up less than a normal 25 lb batch size, but not as much as you think.

I think halving the seasoning and vac packaging it is the most economical choice.

Someday we might add a few seasonings in smaller batch sizes, but I don’t see us adding everything. It would be just a couple top sellers in each category.

Just out of curiosity though, if we did smaller batch sizes, would people prefer 12.5, or would it be best to do an even 10 lb batch size?

Unfortunately, I think it is a leftovers night for me.

But…

Let’s go Clemson!!!

I’m a Brent Venables fan though, since he came from the Kansas State Wildcats, and that is my team!

And, I don’t like the SEC…

41 to 38. Clemson takes it.

@Tex_77 @Jonathon We had a chili cook-off between employees years ago… Probably been 8 years at least.
I wish we could do a virtual one somehow for our Meatgistics users.
We could do another internal one, but getting anyone from outside or on Meatgistics involved might be difficult.