Author Topic: "Ham" loaf or large casing (3"?) ham sausage from Pork Butt ?  (Read 3278 times)

Offline Old Frenchie

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I've seen references to a "ham loaf" by OU812 but couldn't find a recipe for it.  :(

I'd like to try making a ham loaf or a large diameter ham sausage that I could slice to make sammies.  :P

I want to make them from boston butt not from a ham.

Any and all help appreciated ...

Thanks,
Roger
Original 4-Rack Bradley Electric Smoker
Brinkman Electric Smoker
Weston 3/4hp Grinder (575 watts)
Grizzly 5lb Vertical Stuffer
1st sausage made: April 2012

NePaSmoKer

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Re: "Ham" loaf or large casing (3"?) ham sausage from Pork Butt ?
« Reply #1 on: July 22, 2012, 02:41:41 am »
I've seen references to a "ham loaf" by OU812 but couldn't find a recipe for it.  :(

I'd like to try making a ham loaf or a large diameter ham sausage that I could slice to make sammies.  :P

I want to make them from boston butt not from a ham.

Any and all help appreciated ...

Thanks,
Roger

Ham loaf is just like meat loaf but uses ground ham that has not been smoked yet. Very popular in the Pennsylvania Dutch Amish areas. Recipe uses pineapple juice, some brown sugar, salt, light pepper and made just like a meat loaf. Most the time topped with a sweet glaze. We make on holidays, Thanksgiving, Christmas but its good anytime.

Where we lived in Lancaster County ,PA you could buy the ham loaf already mixed, all you had to do is form and bake.

Could you use it in a 4-5" bologna casing? Dont see why not as long as you dont fat out the meat, use a binder also.



Offline bundy

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Re: "Ham" loaf or large casing (3"?) ham sausage from Pork Butt ?
« Reply #2 on: July 22, 2012, 04:59:26 am »
Sounds interesting. Is the Ham cured just not smoked?

NePaSmoKer

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Re: "Ham" loaf or large casing (3"?) ham sausage from Pork Butt ?
« Reply #3 on: July 22, 2012, 05:04:41 am »
Sounds interesting. Is the Ham cured just not smoked?

Correct

Offline Old Frenchie

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Re: "Ham" loaf or large casing (3"?) ham sausage from Pork Butt ?
« Reply #4 on: July 22, 2012, 02:12:11 pm »
Thanks Rick...  that picture got my taste buds going !!  :P

I grew up on the East Coast and remember eating this great stuff.  Unfortunately, here in central Nebraska I can't find anything like it (although we do have lots of cows/beef, corn, etc... ha...ha...). Maybe if I drove 200 miles (round trip) to Omaha I could find some.  So, I'd like to make some from scratch (boston butt).

I finally found Chris' recipes for "Ham Sticks" and "Ham and Swiss" sausages made from pork (vs ham).

I'd still like to get his "ham loaf" recipe though if it is available.

Thanks,
Roger
Original 4-Rack Bradley Electric Smoker
Brinkman Electric Smoker
Weston 3/4hp Grinder (575 watts)
Grizzly 5lb Vertical Stuffer
1st sausage made: April 2012

Offline Smokin Soon

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Re: "Ham" loaf or large casing (3"?) ham sausage from Pork Butt ?
« Reply #5 on: July 22, 2012, 04:09:10 pm »
Just search "Amish Ham Loaf". Lots of good ones out there.

Offline Tenpoint5

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Re: "Ham" loaf or large casing (3"?) ham sausage from Pork Butt ?
« Reply #6 on: July 23, 2012, 07:13:13 am »
Thanks Rick...  that picture got my taste buds going !!  :P

I grew up on the East Coast and remember eating this great stuff.  Unfortunately, here in central Nebraska I can't find anything like it (although we do have lots of cows/beef, corn, etc... ha...ha...). Maybe if I drove 200 miles (round trip) to Omaha I could find some.  So, I'd like to make some from scratch (boston butt).

I finally found Chris' recipes for "Ham Sticks" and "Ham and Swiss" sausages made from pork (vs ham).

I'd still like to get his "ham loaf" recipe though if it is available.

Thanks,
Roger

Chris's (10.5) or Curt's (OU812)? Chris don't remember either one of them recipes in his stock pile. Not saying they ain't there. Just that he don't member them!
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


NePaSmoKer

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Re: "Ham" loaf or large casing (3"?) ham sausage from Pork Butt ?
« Reply #7 on: July 23, 2012, 07:20:49 am »
Thanks Rick...  that picture got my taste buds going !!  :P

I grew up on the East Coast and remember eating this great stuff.  Unfortunately, here in central Nebraska I can't find anything like it (although we do have lots of cows/beef, corn, etc... ha...ha...). Maybe if I drove 200 miles (round trip) to Omaha I could find some.  So, I'd like to make some from scratch (boston butt).

I finally found Chris' recipes for "Ham Sticks" and "Ham and Swiss" sausages made from pork (vs ham).

I'd still like to get his "ham loaf" recipe though if it is available.

Thanks,
Roger

Chris's (10.5) or Curt's (OU812)? Chris don't remember either one of them recipes in his stock pile. Not saying they ain't there. Just that he don't member them!

They just not asking the right person is all  ;D
However i think all the receipts are packed.

Offline Old Frenchie

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Re: "Ham" loaf or large casing (3"?) ham sausage from Pork Butt ?
« Reply #8 on: July 23, 2012, 07:37:39 am »
Sorry Chris .... :-[ I was also "collecting" some of your great recipes off the forum and got a brain fart.

I should have said I got Curt's (OU812) Ham sticks and sausage recipes.

Sorry .... tough to get OLD!!  Nothing seems to work as well as when young. ::)

Roger
Original 4-Rack Bradley Electric Smoker
Brinkman Electric Smoker
Weston 3/4hp Grinder (575 watts)
Grizzly 5lb Vertical Stuffer
1st sausage made: April 2012