3 | Stuff
Calibrated quantities of the meat-and-spice mash are pumped into sausage-shaped temporary casings in a process known as "stuffing." The cellulose casing is striped to help workers differentiate between products and to make sure temp casings are easily visible.
↧
21.07.QQ.HOTDOGS.DH.60247.shea-HR-3.tif
↧