emcbride81
Contributor
Is there a basic rule of thumb as to how much air to put into a sausage based on the depth you plan to release it? Obviously you will put less air at lower depths due to pressure. What I am asking is at 15ft do you fill it halfway, 50 feet one third, 90 feet one quarter, or what is the standard?
BTW I did try to search this and didn't find it, so I apologize if this is a repost of question answered long ago.
BTW I did try to search this and didn't find it, so I apologize if this is a repost of question answered long ago.