Ham sticks and chubs

Northern_Smoke · December 03, 2013, 04:27:16 PM

We made OU812's honey ham sticks yet again. This time I set 5 pounds aside to stuff into chubs. My youngest daughter loves ham lunchables and we decided to make our own. We made 2 versions. We used the basic recipe and one half had garlic added to it while the other half had cayenne pepper added. I found that when we made them into sticks they were really good but as a chub they needed more salt and less honey. My daughter loves them which is the main reason we made them. Next time I might cut the honey in half and add about 2-3% salt as a starting point.

Here is the pork all cubed up and curing. One thing I will mention is it was very lean and the sticks got a bit dry for my liking. I think with the chubs being bigger (about 2.25in diameter) they retained some moisture.

And my helper. She ground it all and cranked all 15 pounds threw the stuffer

And the chub finished with a few test slices

Tenpoint5 · December 03, 2013, 06:24:21 PM

That's the way to make Sausage!! Get the kids involved, Love IT!!

Saber 4 · December 03, 2013, 06:29:04 PM

That's some good looking sausage and it's great how she is getting involved in her food at an early age. :)

ragweed · December 03, 2013, 06:50:10 PM

Great idea! Should make for some good lunches.

cobra6223 · December 03, 2013, 10:01:19 PM

WOW!!! Winner winner ham chub dinner !! that looks very good.

Northern_Smoke · December 04, 2013, 03:41:58 AM

Yah she is finally big enough to crank the stuffer. My oldest one has been helping for years but she got my genes and at 9 years old and 5'2", she has no problem cranking the stuffer. My youngest one here was super excited to finally be able to help.

I am looking forward to using up this whole batch and not because it isn't good but because it has such potential to be exactly what I am looking for. But as snack sticks it is perfect. I may even try taking some aspects of the kielbasa I make and mixing it with the honey ham sticks recipe and stuffing it in a chub. Experimenting has never tasted so good

tailfeathers · December 04, 2013, 06:54:07 AM

Makes me a little envious. Enjoy 'em while you can because before you know what hit you they're grown and out of the house!

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tailfeathers · December 04, 2013, 06:54:49 AM

Not only that but the food looks great as well.

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rickoo · December 05, 2013, 04:15:01 AM

Do you have the recipe for this or did you get it in here,and yeah love the way you spend some of your time with your daughter and for sure it will be something she will remember forever

Northern_Smoke · December 05, 2013, 04:22:29 AM

I used OU812's recipe from this thread http://forum.bradleysmoker.com/index.php?topic=24091.0

Give it a try and I am sure you will like it ;) I sure have!

Choices · January 08, 2014, 08:43:08 PM

These look really good, wondering how i could make these from just ground pork as i just pick up 50lbs when it went on sale. Thanks in advance for any help.

So many Choices, so little time....

Northern_Smoke · January 09, 2014, 05:48:17 PM

I am not sure but I am guessing that if you added cure #1 in the right proportion to the ground pork you would get something similar. I am not sure how much salt or sugar you would have to add though. Maybe try a small batch like one pound? I have also made it into jerky which might be an easy test. Put some in the microwave before you stuff it and you should get a good idea of how much more/less salt and sugar you would need.

Maybe someone with a little more experience will be by with more advice.

Tenpoint5 · January 10, 2014, 12:58:14 AM

You could but I think it might get too salty on you using preground pork