Protein Lined Fibrous Casings vs Muslin Casings

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rawcalls

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Original poster
Jan 11, 2024
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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
 
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
Ambient humidity. In a casing the meat is protected at least somewhat, in cloth casings it’s not at all, so humidity in the 70% plus range is a big key. It’s an issue with other casings too in dry ring formation but more so with the cloth.
 
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Ambient humidity. In a casing the meat is protected at least somewhat, in cloth casings it’s not at all, so humidity in the 70% plus range is a big key. It’s an issue with other casings too in dry ring formation but more so with the cloth.
Ahh, good call! Makes complete sense and I am a little embarrassed that didn't occur to me. Glad I came here to ask. Thank you.
 
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