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Cloth Summer Sausage Bags

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John

the bags are cut 5 1/8 wide and 13 1/4 long when sewn they are 5x13  I can't say how much they weigh exactly cause I have never weighed one about 3 Lbs I think. I get the unbleached muslin cloth at Len's Mill End Store. $3.99 yd which is 36"x 60"
 
Hi jhend, Happy to share my family's recipe, just got to dig it up, will post this weekend, if memory serves it was for 400 lbs at a time so you'll have to do some cypher'n, and cold smoke, it was my Great Grand fathers / Grand fathers recipe, from back in the day when there was no refrigeration so, I hope it's not in German!  - KB
 
jhend, I found one a while back but, it's not in my moms hand writing, thats the one I'm digging for, that one will definitely not be in German,
 
kbrecken said:
Found it here ya go
Goebel_SummerSausage_FamilyRecipie.jpg

Goebel_SummerSausage_FamilyRecipie.jpg

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kbrecken, afternoon.... Nitrite cures in Canada can and usually are a different concentration than those in the US....

In the US, the amount of Prague Powder, cure #1, Pink salt etc. would be 4 oz. per 100 #'s, 8 oz. per 200 #'s..... Our nitrite mixes for sausages etc. is 6.25% nitrite....

If you don't mind, would you please note on your recipe that you are using Canadian mixed Prague Powder.... That way, folks won't get confused with the higher amount cure being added....

Thanks much.... Dave
 
Thanks KB for the recipe and Dave much appreciated. It is very important to read the directions on what ever cure you are using. I have been using readycure. I is a pain because it contains 1% Sodium nitrite and 99% salt so you have to do the math. Always need to check.
 
AK1 said:
Ready cure is easy to use. 2% by meat weight. If you have 100lbs of meat use 2lbs ready cure. We also have cure#1 & cure#2.
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Darko, evening... No offense... my point was cures are different in Canada and the US.... 6 tsp. or 10 oz. Prege Powder per 200 pounds of meat didn't make sense to me..

We have folks from all over the world watching this forum..... To avoid confusion and helping folks cure their products safely, we should make note of the amount of nitrite in our curing salts...
I use curing salts from commercial outlets that have 0.75% nitrite... It's application rate is 2#'s per 100 #'s of meat for a 150 ish Ppm ingoing nitrite...
There are so many chemical make ups, that the reader should be able to make a note about how much of "what" to add to be safe


Dave....
 
Dave, I agree completely. My understanding is that Prague powder ( Cure#1 or #2) is the same whereever you get it. Now of course I have Readycure available to me, and there is Tenderquick in the US which I've never seen here in Canada. 

People ask many times "Can I substitute this cure for that cure?"  Alas the typical answer is NO!. I've always said yes you can as long as you look at the proper usage. What is important is that one uses the proper amount of their cure.  for the amount of meat. Any curing salt one buys has directions for use. It really isn't that difficult.
 
AK1 said:
Dave, I agree completely. My understanding is that Prague powder ( Cure#1 or #2) is the same whereever you get it. Now of course I have Readycure available to me, and there is Tenderquick in the US which I've never seen here in Canada. 

People ask many times "Can I substitute this cure for that cure?"  Alas the typical answer is NO!. I've always said yes you can as long as you look at the proper usage. What is important is that one uses the proper amount of their cure.  for the amount of meat. Any curing salt one buys has directions for use. It really isn't that difficult.
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Morning.... You and I know it ain't that difficult... Awhile back, I read where a newcomer to the site used Himalayan pink salt in place of cure #1.... Sooooooo, you never know what can confuse folks.... There can always be "someone" that gets confused... That's what I'm trying to avoid... It may be an impossible task but...... :head-wall:
 
DaveOmak said:
Morning.... You and I know it ain't that difficult... Awhile back, I read where a newcomer to the site used Himalayan pink salt in place of cure #1.... Sooooooo, you never know what can confuse folks.... There can always be "someone" that gets confused... That's what I'm trying to avoid... It may be an impossible task but......
head-wall.gif
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Even with nitrate, nitrite, and celery juice combined, we can't cure everything!  
pot.gif
 
 
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FWIW, I made some hot Italian sausage and stuffed some home made bags to make Hot Italian salami...
First bag had a sewn end... PITA... Sooooo, I sewed a looong tube.. open both ends....
Slipped the entire tube on the stuffer and tied the one end closed.. Filled the tube to what I liked and tied it off again and cut the tube to length.... Sooo much easier and it makes for a good looking salami stick.... No fancy stitching.. A light zigzag and call it good....


Hot Italian Sausage 0012.jpg


Smoked for several hours... then kept the heat on (170F) until the sausage felt the correct firmness for a salami...
I really like the flavor of the Hot Italian Sausage Salami... A.C. Leggs #103 Hot Italian...

DSCF2446.JPG

I modified my Chef's Choice meat slicer so it slices much thinner now.... Good mod....
 
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