Fermented Sausage

[delcecchi]

41 minutes ago, PurpleFloyd said:

So no candles then?

If you don't have electricity, then sure.  Just don't get soot on your meat. 

[PurpleFloyd]

10 hours ago, delcecchi said:

If you don't have electricity, then sure.  Just don't get soot on your meat. 

What exactly happens when you smoke the sausage? 

[RebelSS]

On 11/23/2016 at 7:52 PM, delcecchi said:

 

How about a light bulb for heat?   Pick the right wattage, 25, 40, 60 etc.   Even a dimmer if necessary. 

 

Just lay it on the bottom of the smoker and run the cord out. 

 

Dang right, Del!!! It powered millions of Suzy Homemaker ovens, didn't it?  

[RebelSS]

[delcecchi]

Smoke the sausage?  It's a San Francisco Treat!!!!!

[Mike89]

haite ashberry thing?!?!

[delcecchi]

Coincidence, it's a Castro thing.

[RebelSS]

Now stop it, Del!!! You'll get a political jargon hoot going!!!!!   Back to smoked snausages!!!  

[delcecchi]

1 hour ago, RebelSS said:

Now stop it, Del!!! You'll get a political jargon hoot going!!!!!   Back to smoked snausages!!!  

Castro, Ramses II, whatever. 

It is Thanksgiving. 

 

 

[bobberineyes]

Running a treble light is a great idea. The 6" smoker tube in my big grill will put it at about 100 degrees , what about the tray that lasts upwards of 12 hrs? or maybe that's too much cold smoke for some.

[smurfy]

All this fermented sausage babbling. Just set the wurst outside when it's 80 out... it will ferment! 

[smurfy]

I see someone was messing with my post

[PurpleFloyd]

On 11/26/2016 at 4:56 PM, bobberineyes said:

Running a treble light is a great idea. The 6" smoker tube in my big grill will put it at about 100 degrees , what about the tray that lasts upwards of 12 hrs? or maybe that's too much cold smoke for some.

Do those treble lights hum at a higher pitch?

[KEN W]

Thunderbird......I made some summer sausage and some salami. 5lbs. of each. For the 2 sticks of summer sausage I used your recipe but used 3 oz of powdered buttermilk, instead of the Bactoferm LHP. They are now in the fridge for 2 days to ferment. Then in the smoker on Saturday. Your recipe comes from Rytak Kutas's book on making all kinds of meats.

 

It is the one labeled Venison Summer Sausage. It is exactly the same but uses 3 0z of Fermento for 5 lbs. I believe Kutas owned Sausage Maker out of Buffalo NY. I bought it from them a long time ago and it is still the sausage making bible.

 

We will see how it turns out on Sunday after smoking and overnight cooling.

[Grainbelt]

I'm interested how that turns out. I didn't buy the LHP after seeing it's for 500lbs. My 25lb batch I am going to make will last us the winter into spring. 

[Thunderbird]

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.

[KEN W]

Salami ready to eat. 1/2 goose.....1/2 beef. Much firmer than using pork.Love this seasoning. Garlic, smoke and peppercorns. I always add extra garlic to it. Lately I have gone to using powdered smoke. 1 tsp. per pound of meat. Gives me a consistent flavor every time. No guessing how much smoke to have. Also allows to use the oven inside instead of out in the cold.

 

Summer sausage in the oven now while I watch football.

 

[Grainbelt]

On 12/1/2016 at 11:52 AM, KEN W said:

We will see how it turns out on Sunday after smoking and overnight cooling.

 

Ken, I'm making my summer sausage next week. How did yours turn out? 

[delcecchi]

Looks good, from the outside. 

[Big Country]

A butcher told me years ago to put a light bulb in an enclosed container, box, cooler, whatever for 12 hours and you will hit 90 degrees.

[KEN W]

This turned out just the way I wanted. A mild tangy flavor. Using powdered buttermilk as a fermenter. And allowing it to work by putting it into the fridge for 2 days before cooking.

Edited December 13, 2016 by KEN W