Yep thats what they are..........Ham.
Took a pork butt and deboned then cut in slab about 3/4" thick.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1640.jpg)
Then sliced them slabs so they will fit the trough of my stuffer.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1641.jpg)
Dumped them in my birne bucket.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1642.jpg)
Mixed a simple cure, 2/3 cup TQ and 1 cup brown sugar.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1643.jpg)
Dumped the cure/sugar in and mixed.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1644.jpg)
4 hr later rinse and then rinse again, put in a strainer (the strainer is sittin on 4 shot glasses) and back in the bucket then in the fridge to drip a wile.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1653.jpg)
Mix 1 cup water with 1/2 cut honey, grind the meat, add the water/honey and grind again.
Ready for the fun part.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1664.jpg)
All done and ready to cut to length.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1665.jpg)
Ready for the smoker.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1666.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1667.jpg)
What was left in the stuffer made a couple patties.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1669.jpg)
Will try to get the money shot tonight, Taby came home and I got busy doin other stuff. ;D
Curt
Thems going to be good.
i would think them patties will be like a nj pork roll. should be some good eating,
now if you can do an egg stick you can take your breakfast with you, ;) ;D
Watching this one
Those should be like meat candy when done :D
Lookin good so far...
But, what's a "shot glass"? :o
Can't wait to see this un!
I like the rack stack Curt. Looks somewhat like mine.
Ham and sticks? Can't get any better than that. Looking forward to the finale :D
The money shot. ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1713.jpg)
Gooood stuff!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1714.jpg)
Gonna make a batch with a whole lotta black pepper next. :o
Nice color on those sticks. :)
Did they have a sweet taste?
Not too sweet,,,,,,tastes just like Hickory smoked ham.
I make a ham loaf with this same recipe,,,,,,,,,,,makes a great sammie.
I was gonna ask you for the recipe but man a set of those racks would be cool as I still use a stick between the cupboard doors !! ;D Hey it work's. Very nice looking sticks Curt, I can buy ham sticks around here and they are good so the home made version must be great !! I also can't believe you turned shot glasses upside down, isn't that sacrilegious ? Thanks for sharing Curt .
PS
is that whole recipe in your post? Couldn't resist they look so dang good.
Tim
Tim
10 lb pork butt
1 cup dark brown sugar
2/3 cup Morton TQ
1 cup watter
1/2 cup honey
Slice the pork into strips 3/4" x 1 1/2"
Mix TQ with sugar then mix with the meat
Place in the fridge for at least 4 hr, mix every hr
Rince under cold running water then rince again
Place in a strainer and put back in the fridge to drip
Grind, add the honey water mix, grind again, stuff and cook
1 hr smoker set at 110 F no smoke
1 hr @ 120 F start 3 hr smoke
1 hr @ 130 F
1 hr @ 140 F
1 hr @ 150 F
1 hr @ 160 F
Finish @ 170 F
After the smoke, rotate racks every hr front to back and bottom rack to top, the rack above the bottom one goes down to the bottom and all the other racks go down one, then the bottom rack goes on top.
Hope that made sence. ;D
Thanks for including the recipe and cook/smoke sequence. This is where the PID really comes in handy, but I sense a problem with the way I have mine set up. I have the OBS and I opted to let the PID just control the smoker itself and let the SG stand alone. The lower temps could be a problem as I think my smoke generator will generate more heat than that. A few more brain cells just kicked in and I suppose I could use the cold smoke method. Any thoughts?
Thanks in advance
Randy
Randy
The cold smoke set up would work great.
I have the 6 rack and with the smoke generator in it my PID has no problum holding those low temps.
The out side temp was in the upper 80's when I did these.
Quote from: OU812 on August 30, 2011, 07:59:57 AM
I make a ham loaf with this same recipe,,,,,,,,,,,makes a great sammie.
A
hammie Sammie?
Great lookin' sticks!
I really like the idea of the brine-first step to create the ham texture.
I recently did a similar 2-day brine with pork ribs for a similar 'ham effect.' good stuff.
Adding the recipe to my to-do list. ;)
Kevin
There was no brine, it was a dry cure in my brine bucket. ;D
If you saved the recipe you might want to delete it and save again, I had a step messed up. ::)
Mix in some ground up some bacon scraps and it is a Pig Party on a Stick!
Quote from: squirtthecat on August 30, 2011, 10:39:56 AM
Mix in some ground up some bacon scraps and it is a Pig Party on a Stick!
I thought about that but I'm savin my scraps for my next Jersey pork roll. ;)
nice work Curt!
hey Curt
Thanks so much for recipe I really appreciate it, we love ham sticks around here.
You still have my address.....Right ;D
Nice job Mi Amigo
Wow looks good....I too copied the recipe. Tks!
Gonna make a batch with black pepper this weekend.
I am way behind on my 'to do' list. I have been wanting to make these sticks since Curt posted them, a looooooooong time ago.
Well, I finally made them yesterday. We followed Curt's recipe, but we added about 1/8 C of black pepper.
(http://i438.photobucket.com/albums/qq101/seemorephoto/Mobile%20Uploads/7C6C6E3E-AB4C-47FF-B75B-1536C6D1A75E_zpskc9iszi0.jpg) (http://s438.photobucket.com/user/seemorephoto/media/Mobile%20Uploads/7C6C6E3E-AB4C-47FF-B75B-1536C6D1A75E_zpskc9iszi0.jpg.html)
(http://i438.photobucket.com/albums/qq101/seemorephoto/Mobile%20Uploads/F19954EA-3AFB-49BD-BB09-BAE0F837C9FF_zpsbt25w9ng.jpg) (http://s438.photobucket.com/user/seemorephoto/media/Mobile%20Uploads/F19954EA-3AFB-49BD-BB09-BAE0F837C9FF_zpsbt25w9ng.jpg.html)
These are very, very GOOD!
Thanks again Curt!
seemore
Looks gooood seemore,,,,,,,,,the black pepper really sets them off I think
What grind of black pepper did ya use?
Those look really good Seemore. I made them a couple weeks ago but didn't add the pepper. They were a big hit around here as well. Great recipe Curt!
Curt coarse ground table pepper
Just goes to show some things never die!!! Thank you so much again Curt for the recipe I make them a lot and of all the things we make she keeps asking for the Ham sticks. A friend tried the last batch and suggested some pineapple in them and they would be better than Edgewood lockers and that's saying something. So thanks again Curt and Seemore yours looks awesome may try the pepper next time.
Hi Tim,
These must be stupid questions since no one else asked but:
1. What was the IT when you removed them from the smoker?
2. Did you cold bath them when out of smoker?
3. What kind and size of casing did you use?
I am new to the sausage game so apologize if these questions are basic
Thanks
Quote from: MoHuka on December 02, 2013, 05:36:11 AM
Hi Tim,
These must be stupid questions since no one else asked but:
1. What was the IT when you removed them from the smoker?
2. Did you cold bath them when out of smoker?
3. What kind and size of casing did you use?
I am new to the sausage game so apologize if these questions are basic
Thanks
IT 152
icebath
17 to 22mm
these are the norms
Hi MO 10.5 is right on..one thing I do some times is use a hot water bath. they still come out at 152 IT and you want to watch so they don't fat out by getting to hot. Good luck.