Mennonite Sausage , in cloth from Canada ?

ssorllih · Post by **ssorllih** » Mon Sep 17, 2012 02:07

Someone makes a release coating for that problem.

ssorllih · Post by **ssorllih** » Mon Sep 17, 2012 02:10

This stuff. http://www.sausagemaker.com/18109peel-e ... n64oz.aspx

Baconologist · Post by **Baconologist** » Mon Sep 17, 2012 02:27

I'm not comfortable using a product which contains Polysorbate 80 and Propylene Glycol.
Spraying on a little white vinegar or lemon juice will work to a certain extent, but won't overcome the shortcomings of bad fabric.

ssorllih · Post by **ssorllih** » Mon Sep 17, 2012 04:18

No more than is used I doubt that there are any reasons for concern. I wonder if dusting with corn starch would work. I will try it sometime.

Baconologist · Post by **Baconologist** » Mon Sep 17, 2012 04:58

It's not a big deal to me personally, but the pork roll, salami, bologna, etc. that we stuff into cloth is shared with immediate and extended family and some must avoid all such food additives in any amount. Oddly, nitrite isn't a problem.

ssorllih · Post by **ssorllih** » Mon Sep 17, 2012 12:25

Individual food sensitivities are of a very broad spectrum. I have a friend that is allergic to capsicum in any amount. And another who is alergic to walnuts.

two_MN_kids · Post by **two_MN_kids** » Mon Sep 17, 2012 18:12

Would someone please explain the benefit of using a cloth casing? Is it only for some types of sausages?

Jim

ssorllih · Post by **ssorllih** » Mon Sep 17, 2012 18:35

Part of the explaination comes from the early days of sausage making. Stoneage people needed something conveniently at hand to place chopped meat into for handling. Intestines were as close to hand as the meat so that is what was used. Various other membranes were also used and sewn as necessary. Then ame greater demand and collagen casing were developed. But for large size casing collagen is not strong enough and there are not enough bungs. Cloth is/was used for liver sausage and I believe that folks realized that it would serve for any large casing.
At least that is my take on the matter.

Baconologist · Post by **Baconologist** » Mon Sep 17, 2012 18:38

two_MN_kids wrote:Would someone please explain the benefit of using a cloth casing? Is it only for some types of sausages?

Jim

Smoke penetration!

two_MN_kids · Post by **two_MN_kids** » Tue Sep 18, 2012 03:18

Thanks for the information.

Jim

toolhawk1 · Post by **toolhawk1** » Wed Sep 19, 2012 02:23

http://www.fiedlermeats.com/salami/menn ... usage.html , I feel some sausage making coming up this weekend , semi dry ? any suggestions ?

Mennonite Sausage , in cloth from Canada ?

found this today