Ham and Swiss

[JZ]

AWESOME!!!!! I thought the big one was a 3 lb'r until you mentioned the size. That is one big Momma.

[OU812]

Thanks guys

Yep the big boy was 10 lb.  ;D

Heres what I did.

Ham and Swiss

10 lb sirloin pork roast, cubed
1 cup brown sugar
3/4 cup Morton sugar cure
1 tsp spice mix that comes with the sugar cure
1 cup distilled water
1/2 cup honey
1/2 cup soy protein
2 Tbl liquid smoke (optional)
1 lb Swiss

Mix the first 3 dry ingredients, add to the cubed pork and mix well.

Place in the fridge overnight.

Rinse under cool water, pat dry.

Place the cubed pork in a single layer on a rimed sheet pan covered with plastic wrap and put in the freezer till firm.

Grind, then spread out in tote and put tote in freezer till firm.

Put grinder head in fridge wile the pork is in the freezer.

Mix the honey and liquid smoke with warm water, add the soy protein in small amounts till mixed well, place in fridge.

When the pork is firm, grind again, spread,freeze.

When firm do it again.

Mix in the liquids, then the cheese.

Stuff and let come to room temp wile the smoker comes to 110 F.

Place in smoker for 1 hr at 110 F without smoke.

Start smoke, smoke for 3 hr with Hickory for 3 hr raising the temp of the smoker 10 deg every hr till 170 F and hold till the IT of the sausage is 150 F

Place the sausage in a ice water bath till the IT  of the sausage is 100 F then hang to drip dry and bloom for 2 hr

Put the sausage in the fridge over night to let the flavors blend, slice and enjoy.  ;D

[viper125]

Great job! Thanks for sharing!

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[NePaSmoKer]

Looks good Curt

[Keymaster]

Nice Job Curt!!!

[OU812]

Thanks guys.

Makes for a great grilled ham n cheese.  ;D