Summer sausage in muslin bags.

chef willie · Jan 22, 2015

DaveOmak said:
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...

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

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

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.

ontario smoker · Jan 22, 2015

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

daveomak · Jan 22, 2015

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

Same way you sterilize pig intestines....

atomicsmoke · Jan 22, 2015

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

elginplowboy · Mar 27, 2015

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

ak1 · Mar 27, 2015

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

I stuff it with the meat & then let it get past 160(outside temp) in the smoker.

ontario smoker · Mar 30, 2015

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!

dirtsailor2003 · Mar 30, 2015

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?

ontario smoker · Mar 31, 2015

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

ak1 · Apr 1, 2015

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

dirtsailor2003 · Apr 1, 2015

AK1 said:
For the price of bags, it ain't worth the effort to try and re use.

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.

ak1 · Apr 5, 2015

No worries. I see where you are coming from.

areallynicegirl · May 28, 2015

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

daveomak · May 28, 2015

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

muslin.JPG

daveomak
May 28, 2015

areallynicegirl · May 28, 2015

What a deal! If you boil it with a little vinegar added to the water it should help remove any soap residue.

daveomak · May 28, 2015

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".....

areallynicegirl · May 28, 2015

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.

weisswurst · Jun 5, 2015

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.

dirtsailor2003 · Jun 5, 2015

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.

goldeneagle · Aug 23, 2015

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.

Summer sausage in muslin bags.

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