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.
More pics to come.
Edited by ontario smoker - 1/17/15 at 5:48pm