CLICK HERE for $200 INSTANT SAVING - ANSWER THE CHALLENGE!

Topic Options
#8138497 - 10/07/13 09:07 PM Sausage in Muslin?
Stoneybroke Offline
Campfire Regular

Registered: 11/24/03
Posts: 867
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/

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

Registered: 01/13/10
Posts: 6777
Loc: 907novacancy
been down that road...i stuff them in 1" colagen cases then smoke.....and eat'em like hunt sticks .
_________________________

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

Registered: 10/07/04
Posts: 8946
Loc: West Virginia
muslin sausage casing is not uncommon.

Simple search yielded several sources.

http://www.sausagesource.com/catalog/7i.html
_________________________
Denny

Top


Moderator:  RickBin, SYSOP 
CLICK HERE for GREAT DEALS on TALLEY RINGS AND BASES!
Support Our Sponsors 1
Who's Online
726 registered (12344mag, 1tnhunter, 01Foreman400, 1990stanggt, 74 invisible), 1602 Guests and 306 Spiders online.
Key: Admin, Global Mod, Mod
Support Our Sponsors 2
Forum Stats
50166 Members
72 Forums
627611 Topics
8995436 Posts

Max Online: 4366 @ 10/05/10 09:36 AM
Support Our Sponsors 3









Copyright 2000-2014 24hourcampfire.com, Inc. All Rights Reserved.