Dining and Cooking
Stuffing meat
In Kitchen Confidential

Stuffing meat


Grip it don’t rip it

Stuffing meat
byu/Effective-Video-69 inKitchenConfidential



by Effective-Video-69

34 Comments

  2. mackfeesh

    The amount of times I have to explain we can’t separate the beef from the pork in our mixed beef pork sausages…

    Anyway nice stuff chef.

  5. sendmeadoggo

    You might want to have someone twist to close off each link as you fill the casing.  Its so much harder to twist the sausages closed after you have filled the entire cas8ng.

  6. DifficultCurrent7

    I bet you were giggling all the time while doing that

  13. Engelbert-n-Ernie

    This sub seemingly has a lot of pent up frustration

  14. atx_original512

    Awesome! Me: looking for a air pocket 🤣 good stuff good stuff. Making me hungry for reals. (Tx bbq man)

  16. MrWrym

    Anyone else have their booty hole pucker a little?

  18. TartarusFalls

    One of the weirder things I’ve cranked it to, but cranked nonetheless.

  22. andyb991

    Isn’t there a saying about not seeing how the sausage is made???

  24. WowzerzzWow

    Only a cook would label handling their sausage as NSFW

  26. Mctinyy

    Leaked footage of the dump I took this morning.

    It was ROUGH!

  27. Abominablesadsloth

    Your mom does it better…….and I will let myself out

  28. DJ_Catfart

    Stuffin the poopchute is a beautiful thing

  29. mrrodpole

    You will have a much easier time, and get a more even stuffing if you secure your stuffer to the table better. Your base should not move at all, and I have found that something like an Irwin 12″ pistol-grip clamp keeps my stuffer firrmly on the table.

  31. ChefHolz

    Yo! Looking good! Abe Froman in the house!! There are multiple reasons to have beef and pork in a mixture. Texture, flavor, fat are all important in a balanced sausage. All beef exist. All pork exist. The type of casing also changes things. I make sausages in a rainbow of varieties and they have their own lane. Cross contamination and adulterating those lanes is an awareness that is part of the process. Beyond the porky and beefy boys, I make chicken, fish, shrimp and vegan sausages without the use of any beef, pork or sheep casings. There is a plant based cellulose casing that allows for this to be possible. You have to remove the casing before grilling but it ensures you’re guests will have the experience that they are expecting.

  34. Dry-Oven7640

    Now show us a video of you putting that hog casing on that tip.

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