Previous Thread
Next Thread
Print Thread
#8138497 - 10/07/13 Sausage in Muslin?  
Joined: Nov 2003
Posts: 1,112
Stoneybroke Offline
Campfire Regular
Stoneybroke  Offline
Campfire Regular

Joined: Nov 2003
Posts: 1,112
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/

RV 728 BP
#8139363 - 10/08/13 Re: Sausage in Muslin? [Re: Stoneybroke]  
Joined: Jan 2010
Posts: 9,570
atvalaska Offline
Campfire Outfitter
atvalaska  Offline
Campfire Outfitter

Joined: Jan 2010
Posts: 9,570
907novacancy
been down that road...i stuff them in 1" colagen cases then smoke.....and eat'em like hunt sticks .


[Linked Image]Outdoor Culinary Engineer [Linked Image]
#8149231 - 10/11/13 Re: Sausage in Muslin? [Re: Stoneybroke]  
Joined: Oct 2004
Posts: 12,916
284LUVR Offline
Campfire 'Bwana
284LUVR  Offline
Campfire 'Bwana

Joined: Oct 2004
Posts: 12,916
Two Dogs Holler, West Virginia
muslin sausage casing is not uncommon.

Simple search yielded several sources.

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



Moderated by  RickBin, SYSOP 

RV 180 2
OX 160 1
RBCN 160 3
Who's Online Now
471 registered members (1234, 12344mag, 1Longbow, 117LBS, 10gaugemag, 57 invisible), 1,207 guests, and 429 spiders.
Key: Admin, Global Mod, Mod
NMX 160









Copyright © 2000-2017 24hourcampfire.com, Inc. All Rights Reserved.
Powered by UBB.threads™ PHP Forum Software 7.6.0
Page Time: 0.049s Queries: 14 (0.002s) Memory: 0.9103 MB (Peak: 1.0462 MB) Zlib enabled. Server Time: 2017-05-24 21:27:30 UTC