- Jun 16, 2014
- 818
- 91
I just made about 11 pounds of breakfast sausage. For some reason it turned our more sticky then usual (it was an exceptionally fatty pork butt??), and I was having problems getting q pound of it into a pint bag without messing up the upper sealing edge causing the bag not to evacuate all the air. Rolling to top down and wiping with paper towels helped, but didn’t emilate the problem. Then I had a brain storm....
I cut the bottom off a tin can and used that to still the sausage meat to the bottom of the bag! Worked great
I cut the bottom off a tin can and used that to still the sausage meat to the bottom of the bag! Worked great