I'm wanting to try my hand at making Rytek Kutas' Sheboygan Summer Sausage Recipe. It calls for protein lined fibrous casings. Any reason why muslin casings wouldn't work for this? I don't think I would need to be concerned with the muslin not staying adhered to the meat during curing/drying but maybe there's something am not aware of as to why muslin wouldn't be a good choice. TIA