SC - Food Preservation

[Mordonna22 at aol.com]

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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