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?
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5/22/13 at 12:02pm