I agree 100%. Everyone you work with can/will teach you something. A better way, more profitable way, or a quicker way. It might be cutting, it might be cleaning, it might be book work, it might be recipes, handling customers, etc. If I work with you long enough (10 minutes to 1 year), I'll learn something.
Yepper, I learned EVERYTHING from the Journeymen I worked with as an apprentice, and then even after I was Chief Journeyman (what is often called Market Manager here), I continued to learn from the old hands who worked for me.
Jim
(He who "knows it all", knows very little, and will learn even less.)
-- Edited by jimhenry2000 on Thursday 1st of August 2013 09:06:25 PM
-- Edited by jimhenry2000 on Thursday 1st of August 2013 09:07:04 PM
I always pay attention to both the younger and older guys. Being 39 now I have a split of both. I just recently was shown a better way to presoak sausage casings to make them run better , only takes 3 0r 4 minutes, from my portuguese bucther.
I always pay attention to both the younger and older guys. Being 39 now I have a split of both. I just recently was shown a better way to presoak sausage casings to make them run better , only takes 3 0r 4 minutes, from my portuguese bucther.
Well, are you gonna share the info with us?
We get 5 gallon buckets (half full) with them already soaked & individually separated. However, I've also used the salted ones. We never soaked them. Just ran tap water through them. Never any problems.
