Ham sausage recipe

[Northern_Smoke]

Just wondering if anyone has a good ham sausage recipe?

[NePaSmoKer]

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*

[Smokin Soon]

This is from "Home Production of Quality Meats and Saugages" by Stanley and Adam Marianski.

[Tenpoint5]

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.

[Smokin Soon]

It sure does, sorry about the crappy scan.

[Northern_Smoke]

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

[Smokin Soon]

The sausage that you buy, is it a bologna consistency with chunks of ham?

[Tenpoint5]

Mine looks something like this:



or like this:

[Northern_Smoke]

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.

[BuyLowSellHigh]

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 ?

[Tenpoint5]

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

[Northern_Smoke]

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?

[Tenpoint5]

no they shouldn't be

[Northern_Smoke]

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?

[Tenpoint5]

yep thats all I put on it