or Connect
New Posts  All Forums:Forum Nav:

Ham sticks.

post #1 of 33
Thread Starter 
Followed woodcutters recipe with TQ.

Course grind and sheep casing.

IMG_20151025_083944612_zps3te2cpcx.jpg

IMG_20151025_085828704_zpshfqsw8b9.jpg

IMG_20151025_155851032_zpszra1disf.jpg

IMG_20151025_203011817_zpsuzhp114d.jpg

IMG_20151025_203006142_zps52fzdtso.jpg
post #2 of 33

I count 10 links...What you planing to eat tomorrow? Looks great Sir...JJ

post #3 of 33
I like the looks of them sticks!
post #4 of 33

Those look great man, did Dozer give ya thumbs up on 'em??

 

LOL.... you gonna need a lot more of those.

post #5 of 33
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

I count 10 links...What you planing to eat tomorrow? Looks great Sir...JJ

 

Thanks JJ.    I like to try small batches first.   2 lbs wont make it through the day.

 

 

Quote:
Originally Posted by DanMcG View Post

I like the looks of them sticks!

 

Thanks Dan

 

 

 

Quote:
Originally Posted by Foamheart View Post
 

Those look great man, did Dozer give ya thumbs up on 'em??

 

LOL.... you gonna need a lot more of those.

 

 

Dozer hasn't tried any yet.   

post #6 of 33

Those look really great, nice job   Those look good enough to eat !!!   Wish I had some

 

points1.png

 

Gary

post #7 of 33

Looks good to me,I will have to look for the recipe.Thanks for sharing

 

Richie

post #8 of 33
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Looks good to me,I will have to look for the recipe.Thanks for sharing

 

Richie

 

 

Thanks,

 

http://www.smokingmeatforums.com/t/128748/looking-for-honey-ham-stick-recipe

post #9 of 33
Quote:
Originally Posted by c farmer View Post
 

 

 

Thanks,

 

http://www.smokingmeatforums.com/t/128748/looking-for-honey-ham-stick-recipe

Thanks Adam 

post #10 of 33

One more comment,  Adam you always do such great looking stuff and on a regular basis, Thank you I enjoy every one, even though I am sometimes late.

Keep up the great great post.

 

Gary  ----  from a soggy East Texas

post #11 of 33
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

One more comment,  Adam you always do such great looking stuff and on a regular basis, Thank you I enjoy every one, even though I am sometimes late.

Keep up the great great post.

 

Gary  ----  from a soggy East Texas

 

 

Thanks for the compliment Gary.

 

I try my best.

post #12 of 33
Quote:
Originally Posted by c farmer View Post

 

Dozer hasn't tried any yet.   

 

I believe that would be considered Child abuse!

post #13 of 33

Dang it Farmer them theres look good!!!! I will have to try them one of these times.

 

A full smoker is a happy smoker

 

DS
 

post #14 of 33
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

I believe that would be considered Child abuse!

He didn't want any, I asked I swear I did
post #15 of 33
WHOOP! Pictures are working now!

Those look great, and the recipe has been saved! Maybe I missed it, but did you cold water stop those, or let them air cool?

I look forward to making these really soon!
post #16 of 33
Thread Starter 
Air cooled.
post #17 of 33
Quote:
Originally Posted by c farmer View Post

Air cooled.

That's what I was hoping for! With sticks, I prefer to air cool and get the wrinkles!

Again, nice work!
post #18 of 33
Thread Starter 
Thank ya sir
post #19 of 33
Thread Starter 
Foam said about adding mustard seeds, next time I will
post #20 of 33
Quote:
Originally Posted by c farmer View Post

Foam said about adding mustard seeds, next time I will

Well Ol' Foam has a bit of Cajunitis, but I'll have to agree, some mustard seed in this mix would rock!

Love ya Foam! yahoo.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage