SC - Food Preservation
Mordonna22 at aol.com
Mordonna22 at aol.com
Sat Sep 19 12:10:17 PDT 1998
In a message dated 9/18/98 8:15:14 AM US Mountain Standard Time,
mmartines at brighthorizons.com writes:
> What I'm
> not sure about is how to actually squeeze the ground meat product into
> the intestines. A pastry tube perhaps? Any other suggestions?
A large bore pastry tube should work well, but it will be a chore. We used a
tool specifically designed for home butchering that was convertibile from a
lard press to a sausage stuffer. Ours was a family heirloom and an antique.
Don't know where you could get one these days, or what it would cost. Sorry
Mordonna
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