Sausage in Muslin? - 10/08/13
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/