Originally Posted by willkat98
I would bet money you don't have a pipe.
I've seen your spread.
Your a cut and stuff guy, regardless of wether you want these guse to think your a Pampered Chef
(PS, how clean are your probes)
Sorry.. papmered chef would have it out of stainless Steel.. mine is PVC and wood.. and i wouldn't want the "guse" to think I'm fibbin.
The beauty of having a brand new digital camera nearby..
Here iss the stuffing tool.. use one(thicker) section for the stuffing, and the other as a plunger. The stuffed pipe gets inserted into the loin(after X'ing it). Then the plunger goes in to exposed end of the stuffing tube, and the stuffing tube is slid UP the plunger, leaving the stuffing inside the roast.
White is 1-1/4"x20"
Grey is 1"x20"
Dowel is 1"x36.
- For thicker roast, I stuff the white one, flip the gray one over(flat end into white tube and use it and the dowel as the plunger.
- On a thinner roast, I just stuff the gray one and use the dowel as the plunger.
- Both are cut at an angle to help go thru the X slit easier.
Just make the check out to "Pampered Poobah".
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