I case my sausage using a stuffer. I set up on an island in the kitchen. I measure from the tip of the stuffer horn to the edge of the island and slide the stuffer so it is 24" from the edge. As I stuff a casing, I just stretch it out straight and if it's not long enough, just fill some more. When it's long enough, I pull extra casing off the horn and cut, tie. Easy Pease. It actually went faster than I thought to stuff all 60# of loops.
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