I hated stuffing large diameter casings, I always got air bubbles and when I cooked them I would always have fat separate from the protein. Not anymore, I now stuff the casing by hand and put it under vacuum half way through. I get a perfect product every time, no air and they cook beautifully. I put all my meat after it's been mixed into the vacuum packer before stuffing as well to get any extra air out. In the photo I have a massive unsmoked hunters sausage.
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