Summer sausage in muslin bags.

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

  1. Hello from Ontario.

    Well last night I finally decided to try my luck at making summer sausage in a muslin bag. Unfortunately, there is nowhere in my small northern ontario town where i can get these without ordering online. I decided to make my own. Went and bought a yard of unbleached muslin and started cutting the rough shape. After a short lesson on using the wife's sewing machine, i ended up with some pretty rough but usable casing.

    Mixed up a 3 pound batch of summer sausage and added ECA. Had enough meat to stuff a nice size chub. I was really impressed by the way the muslin turned out after stuffing

    My goal is to smoke the SS using my Bradley digital with a blend of apple, cherry, sweet maple and hickory pellets with the amnps instead of the Bradley pucks. I seem to get better TBS and better flavour with it. Gonna put in the preheated smoker at 120f for a couple of hours to make sure it's dry. Then up to 140f with smoke. I'm looking for a heavy smoke flavour so I will be smoking it for 8 to 10 hours. Also want to hang this chub to dry in a cool place after it is fully cooked.. I'm hoping the ECA will lower the ph enough to prevent spoilage.

    He she is drying in the smoker.

    Gonna be a long night. Hopefully the cabinet temp can reach 170f during this cold snap. -22f over night.




    Happy smoking

    More pics to come.
     
    Last edited: Jan 17, 2015
  2. I
     
    Last edited: Jan 18, 2015
  3. stanjk

    stanjk Smoke Blower

    Did you use a cure in the sausage? If you did there should be no worries about spoilage. 

    Oh, and nice job on the muslin bags.
     
    Last edited: Jan 18, 2015
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    OS,looking good !
     
  5. I did use cure #1. Its smells amazing right now while she's blooming. Will post pics when i get back from ice fishing. Got 4 whitefish to smoke now!
     
  6. We'll. she's all cooled down and smelling even betters. Now all that's left it's to hang in my cold room with a fan for a few days. I hope the casing doesn't stick.
     
  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looking forward to the results of this one!
     
  8. stanjk

    stanjk Smoke Blower

    X2

    What was your recipe?
     
  9. sam3

    sam3 Smoking Fanatic

    Very cool that you made your own bags. Can't wait to see the finish!
     
  10. The recipe is a sausage mix from Walton's. I bought it before I was confident enough to make my own. Now I have a million recipes from this site but unfortunately I have to use up enough mix for 100 pounds of sausage...lol. If the smoke penetration and texture turns out, I will try this recipe.

    VENISON SUMMER SAUSAGE

    5 pounds ground venison

    2 tablespoons TenderQuick

    2 teaspoons mustard seed

    2 1 /2 teaspoons garlic salt

    2 1 /2 teaspoons black pepper

    1 cup cold water

    DIRECTIONS; Stir water, tender quick, mustard seed, garlic salt, and black pepper in a large plastic bowl. Add venison and mix well. Stuff into bags and refrigerate for 1 to 2 days. Smoke in a smoker until internal temperature reaches 165.

    I will be adding encapsulated citric acid to give me the tang and to make it shelf stable. The ECA also gives me a bit of reassurance that it won't spoil while I let it hang unrefridgerated.
     
    Last edited: Jan 20, 2015
  11. Well ? I'm hungry, where's the pics ?

    gary
     
  12. Will be cutting this bad boy up on Thursday. Stay tuned for mouth watering pics. :yahoo:
     
  13. Well, I couldn't wait any longer so i decided to give it a try. Great flavour and really good smoke penetration:xrocker: I will definitely be using muslin instead of fibrous casings from now on. Oh, and the muslin peeled off nicely.
     
    gary s and c farmer like this.
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks great.

    Something I want to try.

    :points:
     
  15. That looks great

    [​IMG]

    Gary
     
  16. sam3

    sam3 Smoking Fanatic

    That looks really good. Nice job!
     
  17. roller

    roller Smoking Guru SMF Premier Member

    Looks real good...
     
  18. chef willie

    chef willie Master of the Pit OTBS Member

    Dang,,,,,that DOES look good. Now I gotta get a hold of some muslin bags but, I've got about 20 non-edibles to use up still. I am a fan of Waltons, although have never bought their mixes. Their hog casings are excellent.....Willie
     
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Hey Willie.....   I bought 2 yds of non-bleached muslin for about $7 at w-m a couple weeks ago... fairly tight weave....   washed and preshrunk...  I think it was 54 wide.....

    I'm gonna use some of it to strain the oil in my deep fryer... 
     
    Last edited: Jan 22, 2015
  20. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    That looks amazing. Never heard of it. How do you sterilize the museline?
     

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