So i was searching the net for cloth sausage bags like the Amish use.
And HEY
I can make my own. UH HUH
Here are my first 2 bags. I took the measurements off a 1 1/2lb chub collagen case. They are cotton muslim. Gotta rinse em off now. Yeah my handy dandy hand held singer :D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5369.jpg)
nepas
Are you $hitting me?! You make your own sausage bags?
I'm speechless.
KyNola
Quote from: KyNola on December 06, 2009, 07:42:51 PM
Are you $hitting me?! You make your own sausage bags?
I'm speechless.
KyNola
:D :D
I wouldnt $hit you.
Your my fav Turd ;D :D
nepas
Thanks Dude! ;D
KyNola
Never thought of using cloth bags before. I think i have seen them on sausage at the butcher shop. Great idea. Post pics when you use them.
Nepas Man you are the one who is handy.
Again when I grow up, I want to be just like you.
He is definitly a man of many faces. Today he builds a smoke houseand tonight he makes sausage bags. Ok now I have to ask cause there is obviously things in this world I have never seen, what are sausage bags for. I can only guess you stuff it with meat and smoke right through it, or have I got that wrong.
NO Q I think you got that right. If memory serves me right there was an earlier post about the Amish sasauge, or a mention thereof.
HR
My god I need to get out more often.
I think nepas is one of a kind.
He is definitely "heavenly blessed and worldly wise" and he ain't a peeping tom turkey with x-ray eyes.
But can he do windows?
CRG what would you want him to do with windows? Smoke them?
He probably could and make it taste good too.
Nepas
Looks like some good sewing skills there
I have a couple pairs of pants that need hemmed.
If I send them today,when would they be ready ? LOL
I'd like to see these things in action as well...
Times change and another era is almost gone.
The bags shown are used for smoked country pork sausage. Around here they were used for probably 150 years before the Amish moved in. Around here back in the day up until about 35 years ago when the weather was just right for a few days several neighbors would all get together and kill hogs. Hams were salted and cured, fresh sausage was made ( everyone had their own unique secret recipe), and bacon was cut and salted. Everything was then hung in the old time smokehouse and cold smoked for a long time. After the smoking was complete everything was left hanging in the smokehouse as the salt, cure and generous smoke ring preserved the meat.
Being 42 and never having hogs on the farm during my life I missed this get together firsthand.
Most of the generation that did this has now died off. All the small farms are now 1 big farm, and no one around here has hogs. So this art stopped being passed down from generaation to generation. Also with Wally world right down the road this practice just became unnecessary.
Having grown up eating this kind of sausage it is the only breakfest sausage I really like. Guess it's just a countryboy thing. Fortunatly there are still some people that will make some this time of year and sell it , and I'll try and stock my freezer!
Still have a couple of sausage makers using the cloth bags around here - Mayo's, Tuckers, Rice. Growing up, when we had calves and hogs processed, the processor that we used always put the sausage up in the cloth bags. When we'd process a deer, Mom would make the bags - used a serger - made them quick. Hard thing was getting the hog rings on and still keep it tight. All that was back in the days of smoked breakfast sausage. NePas, you inspired me! Wanna get that flavor back into my life!
Nice looking bags Rick............now can you sew me a pair of Mucklucks?
Lumpy
Ok so here they are. Stuffed with bologna, tied and hanging.
I used 10.5 bologna recipe and then emulsified the mix. The bags stuffed pretty good. Going to smoke tomorrow.
The first one. I need to hone my sewing skills some ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5396.jpg)
3 more of different sizes. Total of all 4 was 4.2 lbs. I used all beef 85/15.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5397.jpg)
Hanging. Yeah 20 lbs of venison there too ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5398.jpg)
CUZ
NEPAS
HAS
A
WAY
WITH
B-O-L-O-G-N-A
And 10.5 too ;D
nepas
Looks great. Can you use any type of cloth.
Quote from: marauder11 on December 08, 2009, 04:01:51 PM
Looks great. Can you use any type of cloth.
From what my Amish friend says you have to use cotton muslum or white sheet. I am going to use the red stitching for hot, blue for mild and white for, for, for just cuz :D
nepas
Very Interesting to watch.
Do you have a vid on the stuffing, etc?
Quote from: classicrockgriller on December 08, 2009, 04:53:11 PM
Very Interesting to watch.
Do you have a vid on the stuffing, etc?
no didnt do a vid
No moisture came through them?
Quote from: squirtthecat on December 08, 2009, 05:10:18 PM
No moisture came through them?
Not yet
I knew i shouldn't have sprayed 3M stuff on em :D :D (kidding)
So after they are all done can you re-use the bag? Very interesting.
SIA
Bags look good Nepas. I take it you like that bologna recipe then.
Everytime I look at this thread title ( Homemade Sausage Bags ) I think about my 3 SIL's
ROFLMAO
Quote from: Tenpoint5 on December 08, 2009, 09:49:34 PM
Bags look good Nepas. I take it you like that bologna recipe then.
Thanks Chris
Yeah i like your recipe too.
Here are the bags ready to get smoke. I was surprised that they did not leak any liquids whil in the fridge.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5412.jpg)
My PID is working hard this month ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5413.jpg)
:D
Quote from: classicrockgriller on December 08, 2009, 10:48:29 PM
Everytime I look at this thread title ( Homemade Sausage Bags ) I think about my 3 SIL's
I bet they could make the bags fast.
nepas
Great job Rick! I've seen those bags when I was a kid (long, long time ago) ;D Just can't put my finger on it, I think it was in an Italian deli and they had hard salami in them. Really not too sure though.
But your's do bring back some memories.
Thanks Al
There are a few Amish meat guys that have bologna in bags like this at the Green Dragon.
The cold is really making it a slow go today.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5417.jpg)
nepas
May be slow going but the outcome will be good!! Have you hit your bologna with any smoke yet? or have you just been cooking it in the smoker. If it is taking too long you could try cooking it in the oven inside the house.
Quote from: Tenpoint5 on December 09, 2009, 10:13:41 AM
May be slow going but the outcome will be good!! Have you hit your bologna with any smoke yet? or have you just been cooking it in the smoker. If it is taking too long you could try cooking it in the oven inside the house.
I had to pump the PID up to 170* so now they are starting to gain some temp.
This is with 1 cup of Alder pellets (about 45 mins of smoke) i just added another 1/2 cup to the burner and rotated the smoke stick so they get even smoke.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5418.jpg)
nepas
To paraphrase who was it? Arcs-n-Sparks? Observing from a distance...and drinking drooling.
I am going to try the cloth bag thing this week. Great thread Nepas.
Quote from: sodak on December 09, 2009, 02:39:28 PM
To paraphrase who was it? Arcs-n-Sparks? Observing from a distance...and drinking drooling.
I am going to try the cloth bag thing this week. Great thread Nepas.
Thanks sodak
I got the bologna cooling now. Cant wait to open one up ;D I did get a small bleed thru where i kept poking my thermapen.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5426.jpg)
nepas
Very cool NePaS and it looks like you got a fair amount of shrinking so that answers my questions as to how you get it in and out of the bag.
Quote from: Quarlow on December 09, 2009, 03:43:46 PM
Very cool NePaS and it looks like you got a fair amount of shrinking so that answers my questions as to how you get it in and out of the bag.
I used my stuffer like i would on collagen casings.
The following are how to get em out ;D
Just rip em open
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5427.jpg)
As you can see smoke penetration was throughout
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5429.jpg)
Nice color taste and moist without using any type of hot water bath.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5430.jpg)
MMMMMMMM
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5434.jpg)
Looking for some smoked cheese to go with it now ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF5435.jpg)
The applications and shape of the bags are endless. I think i'm going to try to make a beer bottle shape ;D
Would i reuse the bags? No. Easier and safer to use a new one next time.
Thanks 10.5 for a great bologna recipe.
nepas
That is very cool, very cool. Would you do say summer sausage like this. I don't care for bologna, and could you hand stuff them. I don't have any equipment for stuffing.
Quarlow, Get yourself a plastic funnel with a wide end. The mason jar funnels would work, it'll just take you a bit longer to get the job done.
Rick, They sure look good. The bottle idea is pretty cool and would make pretty neat Christmas gifts.
Quote from: Quarlow on December 09, 2009, 04:23:24 PM
That is very cool, very cool. Would you do say summer sausage like this. I don't care for bologna, and could you hand stuff them. I don't have any equipment for stuffing.
Quarlow,
The recipe I posted tastes more like a salami or summer sausage, than it does bologna. IMHO it doesn't even come close to tasting like any bologna you would buy in the store. That is in a good way.
Ok that sounds good. My mother stigmatized me as a child with bologna. It was bologna sandwhiches,bologna on crackers and the worst of all..........fried bologna ewww ahhh gag I have a hard time even typing that last one. I think I will try this SALAMI in a bag. Thanks.
Rick or Chris
Could either one of you post the recipie.
Thanks
Lumpy
This came out like lebanon bologna. I like it ;D
nepas
Quote from: NePaSmoKer on December 09, 2009, 07:35:00 PM
This came out like lebanon bologna. I like it ;D
nepas
Nepas, I just saw the recipe post. All ground beef? What meat/fat ratio was it?
Quote from: squirtthecat on December 09, 2009, 07:50:54 PM
Quote from: NePaSmoKer on December 09, 2009, 07:35:00 PM
This came out like lebanon bologna. I like it ;D
nepas
Nepas, I just saw the recipe post. All ground beef? What meat/fat ratio was it?
The beef was 85/15
Here you go Lumpy, it is a changed to deer recipe from ryteks book.
Deer Bologna
For German Bologna use Lean Beef instead of venison
For 10 lbs:
7 lbs venison
3 lbs pork butts
1 tsp ground white pepper
3 Tbs ground mustard
1 Tbs ground celery
1 tsp ground nutmeg
1 tsp ground coriander
1 tsp garlic powder
4.5 Tbs powdered dextrose
2 cups soy protein concentrate (or Substitute with Non Fat Dry Milk)
2 cups ice water
2 tsp Instacure #1 (DQ Curing salt #1, Prague Powder #1, pink salt)
4 Tbs salt
Grind meat through 3/16' grinder plate. Mix ingredients and distribute evenly, add water as you go. Bologna is usually stuffed into 8" diameter casings but 3.5", 5" or any size that is handy will work too. Hang at room temperature until casings are dry. PLace in preheated smoker at 165 degrees. until internal temp reaches 150 degrees. Remove and cool in a water bath until internal temp is brought down to around 90 degrees. This type of bologna is usually not smoked. If you like a more store bought look, be sure to emulsify the meat while grinding.
Thank you
Lump
nepas looks like another winner! Kewl idea.
Man, does that look good!
Way to go NePaS!
KyNola
Well I wanted to try doing this only hand stuffing but then I realized that no matter what, I was going to need a meat grinder even if I used lean ground beef cause you couldn't get the meat mixed/emulsified without one. I wish I had my mom's old hand grinder.
Quote from: Quarlow on December 10, 2009, 08:00:27 AM
Well I wanted to try doing this only hand stuffing but then I realized that no matter what, I was going to need a meat grinder even if I used lean ground beef cause you couldn't get the meat mixed/emulsified without one. I wish I had my mom's old hand grinder.
I made some of this: http://www.susanminor.org/forums/showthread.php?t=272
from ground pork purchased at the grocery store, it was a little tougher than commercial, and I had trouble getting it mixed by hand as you stated.
Next time I am going to try to use the paddle attachment on my KitchenAid mixer and see if I fare any better.
Quote from: Quarlow on December 10, 2009, 08:00:27 AM
Well I wanted to try doing this only hand stuffing but then I realized that no matter what, I was going to need a meat grinder even if I used lean ground beef cause you couldn't get the meat mixed/emulsified without one. I wish I had my mom's old hand grinder.
Well if your going to get a grinder you'll be able to stuff with it. Just purchase the stuffing tubes that'll fit the grinder and your good to go.
Quote from: Quarlow on December 10, 2009, 08:00:27 AM
Well I wanted to try doing this only hand stuffing but then I realized that no matter what, I was going to need a meat grinder even if I used lean ground beef cause you couldn't get the meat mixed/emulsified without one. I wish I had my mom's old hand grinder.
Colin
Do you have a food processor? That will work to emulsify
nepas
No but I am looking around for somekind of meat grinder. This is something I'm going to have to try. The only thing I have is a blender and it is a cheap one someone gave me.
Anybody heard of this grinder:
Privileg, brand new, still in box, food processor, meat grinder,
220 V, but with $5 adapter can be used with 110V,$45.00
(http://i1011.photobucket.com/albums/af233/quarlow/meatgrinder.jpg)
Quarlow,
I ain't making any promises but I might have an old grinder out in the garage somewhere. If it didn't get sold in a garage sale. If I find it it is yours.
hey thanks Ten, but don't bust your butt searching for it just yet. I couldn't afford the shipping right now. I will have to wait till I get back to work. :-[