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#8138497 - 10/07/13 09:07 PM Sausage in Muslin?
Stoneybroke Online   content
Campfire Regular

Registered: 11/24/03
Posts: 868
Loc: PA
Made some summer sausage with a friend this weekend. 80% venison and 20% lean pork with LEM seasoning. After grinding and seasoning, we stuffed meat into muslin bags-about 3-4 pounds per bag. (Never heard of using muslin.) Anyway we smoked with apple & hickory for 8 hours and internal temp of 160-165. After removing the cloth, sausage is very good, but has a hard smoked rind that I must cut off. Wondering if I could cold smoke for 2-3 hours then move the meat to a 200 degree oven to finish? Also, curious if anyone here has used cloth as casing/

#8139363 - 10/08/13 09:09 AM Re: Sausage in Muslin? [Re: Stoneybroke]
atvalaska Offline
Campfire Tracker

Registered: 01/13/10
Posts: 6903
Loc: 907novacancy
been down that road...i stuff them in 1" colagen cases then smoke.....and eat'em like hunt sticks .
Outdoor Culinary Engineer

#8149231 - 10/11/13 04:32 PM Re: Sausage in Muslin? [Re: Stoneybroke]
284LUVR Offline
Campfire Outfitter

Registered: 10/07/04
Posts: 9199
Loc: Two Dogs Holler West Virginia
muslin sausage casing is not uncommon.

Simple search yielded several sources.

Blued steel & iron sights.


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