Mennonite Sausage , in cloth from Canada ?

toolhawk1
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Mennonite Sausage , in cloth from Canada ?

Post by toolhawk1 » Fri Sep 14, 2012 01:44

I go to Canada every year for a bow hunt Bear hunt , and on my journey I purchase a long of what they call mennoite sausage , 4 inches round , 10 " long , hard, pretty dry, unrefrigerated, AWESOME FLAVOR !! its cured in a real tight weaved cloth bag , , anyone have a recipe for mennonite summer sausage , and where do I get the bags (cloth) like that ,not butcher packer ,live near them and they said no . THANKS
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Post by toolhawk1 » Fri Sep 14, 2012 01:50

ssorllih
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Post by ssorllih » Fri Sep 14, 2012 02:25

Got a sewing machine? Go to a fabric store and but a yard of 100% cotton fabric that feels as heavy as you want and cut a 14 inch square. Fold it in half and stitch across the bottom and up the side then stitch all the way back around and turn the bag inside out.. Make your stitching a half inch from the edge. Wash the bag before you fill it, dry it on a clothes line.
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Post by Gulyás » Fri Sep 14, 2012 02:29

Maybe folded cheesecloth fabric would be o.k. too. More than 1 layer.
Last edited by Gulyás on Fri Sep 14, 2012 02:33, edited 1 time in total.
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Post by Baconologist » Fri Sep 14, 2012 02:32

The seasoning is just salt and pepper, it's the cold smoke that gives it it's unique flavor, be sure to use cure!

Here's where I get my cloth bags:
http://stores.butchersupplycompany.com/ ... gories.bok
Godspeed!

Bob
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Post by ssorllih » Fri Sep 14, 2012 02:53

How many you want? postage and material cost.
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Post by redzed » Fri Sep 14, 2012 05:02

I'd like to find out how this "Mennonite" sausage is made myself. I have seen and tasted many "Mennonite" sausages over the years, especially from Manitoba. Most of them were not unique or traditional to the Mennonite culture, they were just made by a member of that hard working and illustrious group. And Toolhawk be careful. US Customs and Border Protection issues hefty fines to people who enter the US with meat. We Canadians, on the other hand, can bring meat across our border from the US. So much for free trade.
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Post by Devo » Sat Sep 15, 2012 02:14

CASING - CLOTH FOR DRY CURED SAUSAGE (75 mm x 12 mm)

https://www.halfordsmailorder.com/eSour ... SCLCA75X12
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Post by ssorllih » Sat Sep 15, 2012 02:48

That isn't as large as your index finger!
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Post by Devo » Sat Sep 15, 2012 03:18

Ya Ross i'm sure thats just a typo
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Post by ssorllih » Sat Sep 15, 2012 03:28

I checked the website I could accept centimeters.
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Post by nuynai » Sat Sep 15, 2012 14:22

Hey Tool. Can you be more descriptive on taste of the sausage. I'll bet someone here has tasted something similar and can point you in the right direction. Take care.
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made my own

Post by toolhawk1 » Sat Sep 15, 2012 23:57

bought un bleached muslin and made my own bags took 5 minutes ,
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Post by ssorllih » Sun Sep 16, 2012 00:10

Good for you !! Cost per bag??
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Post by Baconologist » Sun Sep 16, 2012 00:27

Good Deal!

I wish I had a serger sewing machine and the extra time to make my own.
Godspeed!

Bob
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