Just wondering if anyone has a good ham sausage recipe?
Quote from: Northern_Smoke on December 09, 2010, 02:17:03 PM
Just wondering if anyone has a good ham sausage recipe?
If your going to get a ham thats been pre cured and smoked IE Store bought, all you have to do is grind it, stuff and smoke at 165*
If you have a fresh ham and are doing the brine method you do the same as above but start temps at 140 and ramp to 170*
This is from "Home Production of Quality Meats and Saugages" by Stanley and Adam Marianski.
(http://i282.photobucket.com/albums/kk250/smokinsoon/HamSausage.jpg)
Smokin Soon after straining my eyes to try and read it your recipe looks a lot like my Biershinken recipe.
BIERSHINKEN
Take 2 1/2 lbs lean pork butt ( I usually use tenderloin but not necessary) and cube it into 3/4 inch cubes. Toss with tender quick and put in fridge a couple days.
Take 1 1/4 lb pork butt cubed and season it like bologna and emulsify with some ice water in a food processor til it is a paste. Add 2 tsp nonfat dry milk and blend in the processor--it will get stiff. Mix the emulsified meat with the cubed meat and stuff into fibrous casings. I just spoon it in and keep packing it down in the casing.
Seasoning for emulsified meat:
1 tsp salt
1/2 tsp ginger
1 tsp mace
1/2 tsp coriander
1/4 tsp cure #1
Smoke at 170 til 152 internal.
Then give bath in Ice water to stop the cooking and cool down to 100. Then refrigerate.
It sure does, sorry about the crappy scan.
Thanks guys. The ones that 10.5 and smokin soon sound like the ham sausage we get. It seems like there are some bigger cubes of ham in the sausage which i really liked with what we ahd. Only problem is that you have to drive 3-4 hours to get it. So when we do, we come home with 50 pounds. Might be nice to try it and see if we can save the 8 hour round trip to get sausage
The sausage that you buy, is it a bologna consistency with chunks of ham?
Mine looks something like this:
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8000117.jpg)
or like this:
(http://i222.photobucket.com/albums/dd237/tenpoint5/June8th11.jpg)
That is perfect. Exactly what i am looking for. The onese we have been buying are in 38mm cassings or so and smoked like a regular sausage. But they have the big "chunk" of ham in them like yours.
Play, this is probably too weird an idea but ... I was wondering if the chunks were reduced in size by about maybe 1/2, if the mix could be stuffed into smaller casings to make ham dogs ?
I would try making the chunks about 1/2 inch square so the will feed through the stuffing horn. Filling by spoon sucks big time! But I still do it. Mine are done in a regular Fibrous summer casing I think I even used some left over venison one looking at the pics
Thats kind of what i was thinkingut them into 1/2 - 5/8in cubes and put them through the stuffer instead. I wonder if they would be too hard and rip the casing though?
no they shouldn't be
Well as soon as I get a chance and some natural casings I am gonna give this a shot. One thing I was gonna ask is the cubes you use are just tossed with tenderquick? No other spices?
yep thats all I put on it