Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Thunderbird

we are 'the leading edge' I Share on HSO
  • Content count

    27
  • Joined

  • Last visited

About Thunderbird

  • Rank
    HSO Member

Profile Information

  • Location:
    South Dakota
  • Gender:
    Male

Recent Profile Visitors

397 profile views
  1. Pork butt wont pull

    I dry the butts in the smoker at about 165F. for an hour or so. When the butt is dry apply smoke for about two hours or more depending on what you like. I then put it in a crock pot with a little water or apple juice and cook it untill tender.
  2. Sausage making book

    Dry rub is a little too salty for me. I mostly smoke pike, walleye and jumbo perch.
  3. Sausage making book

    Great post Thirdeye. Apparently some posters didn't catch the fact that the O.P. was looking for technique not just what spices to use. I bought the book 35 years ago when there was very little info on sausage making. It was almost as if it was a secret craft. Of course the internet came along and you can find info on any subject. I use Rytek's recipes as a starting point and adjust it to my tastes. I also buy my own spices and make my own formulations. I have time and I enjoy experimenting. This book was used as a text for college food science out east. His method for brining and smoking fish is the best I have found.
  4. Sausage making book

    'Great Sausage Recipes and Meat Curing' by Rytek Kutas
  5. Smoked Crappies

    No
  6. Smoked Crappies

    I smoke crappies, white bass or perch whole. I slit the belly from bow to stern and remove entrails. Then cut about a half inch off the belly flaps so the cure and smoke can get in there. Next you make a cut down on both sides of the dorsal fin. Grab a pair of pliers and pull out the dorsal fin. This is so that the brine penetrates the thickest flesh. I use cure in my brine and soak the fish for four hours. I run skewers through the eyeballs and hang them in my smoker. When the surface of the fish is dry, I smoke it for at least two hours around 140- 150F. Raise the smoker temp. to 180-210F. until the internal temp. hits about 145F.
  7. Fermented Sausage

    Ken W, I have that book too. Before the internet it was really tough to find info. about sausage making. I never had luck getting a tangy flavor using Fermento. The sausage was very good though.
  8. Fermented Sausage

    A light bulb is a great idea Delcecchi and PurpleFloyd, You could easily hang it in your oven and experiment with different bulbs until you find the right one.Temps are stable in your kitchen and I'm sure you would have no problem maintaining the right temp.
  9. Fermented Sausage

    The pilot light in our oven keeps the temp. at around 90F. I wonder if a small cheap electric hot plate would work?
  10. Fermented Sausage

    Ken see if this makes sense. starter culture.oxps
  11. Fermented Sausage

    Ken, one pac of B&P LHP starter will make four ten pound batches. If you have a scale that measures grams just divide by 4. This recipe must be made the way I wrote it. Maybe you will have to make a couple batches to get it right but when you do it will be the best summer sausage you ever ate.My recipe without the fermentation is no better than what most other mixes produce.
  12. Fermented Sausage

    Bhguy, I don't remember Donbo's recipe.Please refresh my slowly failing memory.
  13. Fermented Sausage

    Yes. Make sure there is some dextrose in the mix.
  14. Fermented Sausage

    Tangy Summer sausage 10 lb.s meat 3/16 grind 2 tsp. cure#1 5 Tbs. salt 4.5 tsp. sugar 3 Tbs. dextrose 2.5 Tbs. mustard seed 1 Tbs.coriander 1tsp. ground ginger 1Tbs. black pepper 1 tsp. garlic powder binder 25g. sodium phosphate or 1 cup dry milk or soy protein concentrate. 10 g.(about .5 tsp.) Bactoferm LHP available at Butcher and Packer 1 cup water mix LHP with a little non-chlorine water stir well and let it sit for about 10 min.s Add this mixture after mixing all the other ingredients. Stuff the sausage and put it in a oven or smoker set at 90-100F. Let the sausage ferment over night about 12 hr.s set the smoker at 130F.-150F. and apply smoke for as long as you prefer After you're done smoking, crank the temp. up to 180-200 When the internal temp. of the sausage reaches 152 it is done.
  15. Fermented Sausage

    Ken, no citric acid.Yes you mix in sucrose too. Go to Butcher and Packer and go to recipes and then American summer sausage. The Bactoferm(TM) LHP starter culture is the way to go. I will post the recipe that I like tomorrow. I make sourdough bread that uses the same principle to achieve a tart flavor. Supermarkets have sourdough bread that is made with citric acid and it is an inferior product compared to naturally fermented bread. If you are going to make home-made bread or sausage why would you take short-cuts?