- Apr 26, 2012
- 275
- 16
Point taken. I can usually get it pretty tight in the fiber casings.Always (TRY) To use a stuffer when making smoked and or dry cured sausages or salamis. Air pockets in the meat can cause spoilage and you wont know it until you get sick
I am still trying to source some nylon type material to make a piston from. Seems this stuff is real expensive. I don't know what Kirby uses for his.