Charlie wrote:
> Hey everyone.
>
> I am jumping into sausage making and am wondering if oiled
> cheesecloth can be substituted for natural or collogen casings in
> making cured and smoked sausages, such as andouille, summer sausage,
> keilbasa, etc.
>
> A web search has only yielded two results.... not enough for a
> consensus.
>


Next time I make salami, I'm gonna try using some white muslin sewn into
a tube for a casing. I have natural and collogen casings, but I want to
try cloth casings to see how it works. I don't think cheesecloth would
be strong enough, and muslin is cheaper anyway.

Best regards,
Bob

On Thu 29 Sep 2005 08:14:07p, zxcvbob wrote in rec.food.preserving:

> Charlie wrote:
>> Hey everyone.
>>
>> I am jumping into sausage making and am wondering if oiled
>> cheesecloth can be substituted for natural or collogen casings in
>> making cured and smoked sausages, such as andouille, summer sausage,
>> keilbasa, etc.
>>
>> A web search has only yielded two results.... not enough for a
>> consensus.
>>
>
>
> Next time I make salami, I'm gonna try using some white muslin sewn into
> a tube for a casing. I have natural and collogen casings, but I want to
> try cloth casings to see how it works. I don't think cheesecloth would
> be strong enough, and muslin is cheaper anyway.
>
> Best regards,
> Bob
>

Years ago there was a meat packing plant in MS that used a cloth casing for
their fresh pork sausage. It seemed to be a heavy muslin, and it work
quite well. Many people were not happy about the change to plastic. I'm
not sure how it would work for cured sausages.

--
Wayne Boatwright *¿*
_____________________________

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Popie-In-The-Bowl

"Wayne Boatwright" > wrote in message
...

> Years ago there was a meat packing plant in MS that used a cloth casing
> for
> their fresh pork sausage. It seemed to be a heavy muslin, and it work
> quite well. Many people were not happy about the change to plastic. I'm
> not sure how it would work for cured sausages.

A Scottish 'delicacy' is sausage pressed into a loaf shape and sliced.
Called Lorne Sausage and it certainly saves all that time with icky
casings