Hi all. I made some Spanish chorizo yesterday in 50mm umai caseings. My stuffer leaves a good bit of meat in the bottom so i clean out whats left and stuff that by hand when useing umai so i dont waste any. Normally it works out ok but this time i had a few air pockets in the end of the last chub where i hand stuffed. Tried to twist it down tighter but it didnt really help. Have any of you pricked the air pockets with a pin or is that a no no useing umai caseings.
