I was censored! @ClaytonD said in Air bubbles: @Arod2015 we use corn holders? They have little handles and two pins to shove into the corn. They [censored] the natural casings just fine.

@Arod2015 I use bread to push out the remaining meat out

@twilliams I have turned out picture perfect products and if you follow a graduated heat schedule and don’t exceed 180-190 degrees and be patient as it takes me 10-12 hours to get larger 73 mm sausage to reach internal temp and follow Jonathons recap you should be able to get the desired results… bottom line is I have turned out many batches with wrinkles and still never have had complaints about the taste or texture