Mennonite/ lebanon type sausage

toolhawk1 · Post by **toolhawk1** » Sat Apr 18, 2015 01:00

Hello , how / what is the best way to store mennonite/ lebanon type sausage in muslin casing ,real happy with taste , texture , 34% weight lost ....But what is the best way to store , 1 month or 6 ? vacuum & freeze , or .....thanks for your help !!

toolhawk1 · Post by **toolhawk1** » Sat Apr 18, 2015 01:10

http://i1114.photobucket.com/albums/k52 ... hexv.jpgmi

toolhawk1 · Post by **toolhawk1** » Sat Apr 18, 2015 01:12

toolhawk1 · Post by **toolhawk1** » Sat Apr 18, 2015 01:17

Post by **redzed** » Sat Apr 18, 2015 04:41

Vac pac and forget about it in the fridge for about a month so it would equalize. You will notice that the bit of dry ring will disappear. Then you can freeze a portion if it's not gone all eaten by then.

Post by **Bob K** » Sat Apr 18, 2015 16:38

Those look great Toolhawk!
Are the muslin bags traditional or is there an advantage to using them as opposed to gut casings?
You also had some in dry bags. How did they turn out?

Also how did you keep them mold free?

toolhawk1 · Post by **toolhawk1** » Sun Apr 19, 2015 19:18

They are traditional with he Mennonite sausage makers in Canada, in the Ontario region anyway , A local mennonite sausage maker really help me out with some pointers but no recipe, theirs is much drier and I'm gonna let a couple go a bit longer to see how they do, they do vacuum seal them when they sell em , each 1 has a start date on them , some are 6 , 8 , 10 months old , kept in fridge section of farmers market, will mine keep that long not frozen ? THANKS FOR THE HELP!!