pull ~55 lbs of liverwurst out of hot water bath now cooling, spread out on kitchen table into the freezer in a few hours not sure how I like vac seal bags vs linen sausage casing - easier, yes, but ugly / flat / crumble in the middle
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I know you love an engineering challenge, so I get why your mind goes down the steel mold and aircraft clamps route, but Mother Nature already worked it all out. I’ve stuffed a natural pork bung before, making cotechino, but might be too narrow for liverwurst.
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