Lotsa ingredients - how do you do it?

Discussion in 'Fatties' started by papa chubby, May 22, 2013.

  1. papa chubby

    papa chubby Fire Starter

    I’ve seen a lot of pictures on here where folks are taking the internal ingredients all the way to all four edges pre-roll. Usually, when I try to stuff 10 pounds of s#!7 into a 5 pound bag, it blows out like a tater biscuit with sour cream all over it. So…I usually only put ingredients about 2/3 of the way down (with a little margin on either side) so I’ve got some sealage on the edges of my roll. What am I doing wrong?
  2. stauf

    stauf Fire Starter

    One thing you could try, is to use more sausage or whatever meat you're using, and roll it out thicker so it won't break apart as easily.

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