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Muslin Bags

post #1 of 6
Thread Starter 

I found some on line.    They are 2" and 3" in diameter.   I know people have used them for sausage stuff but how about in a dry cure chamber?

 

How will they affect moisture loss?

post #2 of 6

Adam, morning....  My thoughts...  They should help reduce case hardening...  You could even double up the bags...   

 

I make my own muslin bags...  http://www.smokingmeatforums.com/t/241772/ac-leggs-103-hot-italian-seasoning-mix-final-money-2-8-16   ...

The meat can't tell the difference...   they are cheap... and you can get different grades of muslin at W-M....

post #3 of 6
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post
 

Adam, morning....  My thoughts...  They should help reduce case hardening...  You could even double up the bags...   

 

I make my own muslin bags...  http://www.smokingmeatforums.com/t/241772/ac-leggs-103-hot-italian-seasoning-mix-final-money-2-8-16   ...

The meat can't tell the difference...   they are cheap... and you can get different grades of muslin at W-M....

 

 

Why do you think it would reduce case hardening?

post #4 of 6

Best place i found GOOD un bleached muslin is Jo-Ann fabric.

post #5 of 6
Thread Starter 
Quote:
Originally Posted by nepas View Post
 

Best place i found GOOD un bleached muslin is Jo-Ann fabric.

 

 

http://stores.butchersupplycompany.com/cloth-bags/

 

 

I got these.    It doesn't say they are muslin thou.    Would they still work?

post #6 of 6
Quote:
Originally Posted by c farmer View Post
 
Quote:
Originally Posted by DaveOmak View Post
 

Adam, morning....  My thoughts...  They should help reduce case hardening...  You could even double up the bags...   

 

I make my own muslin bags...  http://www.smokingmeatforums.com/t/241772/ac-leggs-103-hot-italian-seasoning-mix-final-money-2-8-16   ...

The meat can't tell the difference...   they are cheap... and you can get different grades of muslin at W-M....

 

 

Why do you think it would reduce case hardening?

 

Morning Adam....  The layers of muslin would keep the direct air flow away from the meat surface...   That should allow for a more natural loss of moisture...  I don't know if that's a true assumption or not...   but it makes sense to me...   The sausage I made had almost zero case hardening with a single layer...   I've had more case hardening on a pork butt than you see here...  These were in the smoker 12 hours...    If your dry curing chambers is set at 80% humidity and 50 ish deg. F. you should have no problem whatsoever......

 

 

 

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