Summer sausage in muslin bags.

Discussion in 'Sausage' started by ontario smoker, Jan 17, 2015.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    Hey Dave...good to know for future reference. We do have a WM close and I'm thinking I must know some ol' gal with a sewing machine could zip me some up. I think Nepas makes his own also
    Well, I doubt any of those fibrous casings are sterile, but I could be wrong, so 'what, me worry' as the man said will have to do for me.
     
  2. I boiled mine in a big pot of water with a few Tbsp. Of baking soda. I hung then to dry in my closet so there wouldn't be any dust. Then i stored the rest in a large Ziploc bag
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Same way you sterilize pig intestines....
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Don't think museline would take the abuse the pig intestines got back in the days when we weren't buying them.
     
  5. elginplowboy

    elginplowboy Meat Mopper

    Did u soak them before stuffing? Did u French seam? What diameter did u make em?
     
  6. ak1

    ak1 Master of the Pit OTBS Member

    I stuff it with the meat & then let it get past 160(outside temp) in the smoker.
     
  7. I made them about 16" long and about 4" wide after folding in half. Then I just rounded the bottom by eye with my scissors. I didn't use a French seem. I used the setting with the most zigzags on the wife's sewing machine...lol. Held up great!
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Cool somehow I missed this thread! I have muslin waiting for me to see up. I'd ask my wife to do it for me but she already thinks I'm crazy! Do you plan to reuse them?
     
  9. Haha. My wife thinks in crazy too. I couldn't reuse the muslin bag because i ended up cutting the bag down the side to ease removal. This wasn't necessary because it peeled right off after a couple days in the fridge. I'm sure you could wash it in water and baking soda and be good to go. Lmk how it works out.


    Marc
     
  10. ak1

    ak1 Master of the Pit OTBS Member

    For the price of bags, it ain't worth the effort to try and re use.
     
  11. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    For me it's not about cost. It's about being able to reuse the bags and not have to buy or order more when I need them. The supplies where I live is limited to the non-edible casings that come with all the spices and cure that I don't need since I use my own seasonings and cure that I already have.
     
  12. ak1

    ak1 Master of the Pit OTBS Member

    No worries. I see where you are coming from. 
     
  13. So it looks like I should get into the muslin bag making business!!! Wish I'd have read this thread before I bought all these summer sausage casings.....I have a serger which is what you need to sew those properly. I totally could have made some which totally speaks to my frugal little heart :)
    Patti
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    This is muslin I pick up a W-M.... about $3 for a running yard..... washed and shrunk or whatever they do to it....


     
    Last edited: May 28, 2015
  15. What a deal! If you boil it with a little vinegar added to the water it should help remove any soap residue.
     
    Last edited: May 28, 2015
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Martin, (diggindogfarm), mentioned using a French seam for sealing the muslin tube.... I looked them up... pretty cool seam all except for the name.... I think I'll call it the "Sausage tube seam".....
     
  17. It's really cool but maybe challenging to do for a tube? I would like to play with that and see if it works. If you serged it, you would just stuff it with the seam out.
     
  18. weisswurst

    weisswurst Smoke Blower

    Great job.!! I have also used unbleached muslin bags for SS. Works fine. My only question is ... Is your cold room very cold.? Using cure 1 will not prevent spoilage indefinitely if the temp is not low enough. I also have a cold room in basement for Salami during winter. For the Salami , I used Cure  2. Your finished product looks great and thanks for the recipe !!! Weisswurst.
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I dot my bags all sewed up. Didn't use that fancy of a seam. Think I did a zig zag or something. Think I might get a batch going tonight or tomorrow. We'll see.
     
  20. I have a recipe for old time no refrigeration needed.it is for a big batch but can be broken down.from St. Jacobs Ontario area.it gets cold smoked not hot about 90 degrees f for 5-7 days.66lb beef. 33lb pork side meat.64oz picking salt. 8oz pepper.8oz sodium nitrate.48oz sugar.mix well and stuff into Muslim or cotton cassing. Squeezing out all air.about the size of your wrist. Hang in a cool but not freezing place for 3-4 days to cure then put into a cold smoker at 80-90 deg for 5-7 days.they used this in the old days.just hang in a room and take what you want when you want it.
     

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