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Ham sticks. - Page 2

post #21 of 33

Actually, I used Woodcutters recipe also and with some input from Mr. Reinhard added the mustard seeds. Seems he likes 'em. Well I tried 'em and I liked 'em, that little pop/crunch is totally addictive. Sad part I didn't get a lot of mustard taste like I thought I would. BUT I became addicted!

 

Its like everything here, someone else passes on something and gets the credit. If you get a chance you should check out Reinhard's site.

 

http://sausageheavenoutdoors.com/about/

post #22 of 33
Quote:
Originally Posted by Foamheart View Post

Actually, I used Woodcutters recipe also and with some input from Mr. Reinhard added the mustard seeds. Seems he likes 'em. Well I tried 'em and I liked 'em, that little pop/crunch is totally addictive. Sad part I didn't get a lot of mustard taste like I thought I would. BUT I became addicted!

Its like everything here, someone else passes on something and gets the credit. If you get a chance you should check out Reinhard's site.

http://sausageheavenoutdoors.com/about/

Kevin, I do hope you know that I was playfully harassing you! sausage.gif

As for the site, it's bookmarked! Good eats there!
post #23 of 33
Quote:
Originally Posted by CrankyBuzzard View Post


Kevin, I do hope you know that I was playfully harassing you! sausage.gif

As for the site, it's bookmarked! Good eats there!

 

Oh yeah..... I just wanted to give credit where credit was due. Everyone here listens, learns, refines, and helps others. My gosh I have seen and learned so much and all I came here for was to learn the small differences between analog and digital electric. Then stayed for the curing processes. Now everyday someone shows me something else I really need to learn and try, of course I wantta do it my way. LOL 

 

So much knowledge here but even better, its all freely shared.

 

Sorry for the Hijack C-Farmer. I just got one of those warm fuzzy moments.

post #24 of 33
Thread Starter 
No Hi Jack Foam. Great post. That's why we are here. Everyone learning and sharing.

I came looking for smoked cheese. Now look at me. Curing and stuffing. Built 3 smokers. Starting to get into dried meats now.
post #25 of 33
Oh damn! Kevin, the boy is corrupted!

I'd say mission accomplished, but he got here before me.... Thoughts?

Yeah, I too hijacked. yahoo.gif
post #26 of 33

Great looking sticks, Adam! You are a sausage king!

 

Points

 

Disco

post #27 of 33

I've got to try those Ham sticks.  They would be a big hit at deer camp, heck anyplace. :points:Reinhard

post #28 of 33
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Great looking sticks, Adam! You are a sausage king!

 

Points

 

Disco

 

Thanks Disco.  I am far from a good sausage maker.

 

 

Quote:
Originally Posted by Reinhard View Post
 

I've got to try those Ham sticks.  They would be a big hit at deer camp, heck anyplace. :points:Reinhard

 

 

Thanks Reinhard.

post #29 of 33

One question.  I did a search for Woodcutters recipe and  the post was a older post and he seemed to change the recipe a bit between the two.  He used cure 1 on his next try which is what I would have done as well.  Also in the recipe the meat used was pork.  Wondering if anyone could post Woodcutters recipe and if there is any ham involved in the recipe.  Thank you.  Reinhard

post #30 of 33
Thread Starter 
Quote:
Originally Posted by Reinhard View Post
 

One question.  I did a search for Woodcutters recipe and  the post was a older post and he seemed to change the recipe a bit between the two.  He used cure 1 on his next try which is what I would have done as well.  Also in the recipe the meat used was pork.  Wondering if anyone could post Woodcutters recipe and if there is any ham involved in the recipe.  Thank you.  Reinhard

 

 

per 1 lb

1 TBS TQ

1TB brown sugar

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp basil

1/2 tsp honey

 

This is what I used and I used fresh ground pork.  No ham.

post #31 of 33

Thank you sir.  Reinhard

post #32 of 33

Your sticks look great Adam! I'm liking the the slow cooling as well. They sell excellent ham sticks at a couple of places in WI and that is what I am trying to make. My recipe is only an attempt and should be experimented with. I'm glad you tried TQ. Foam's mustard seeds is another great idea. When I made them Martin and Nepas recommended using a ham base to boost the ham flavor. I bought some but have not tried it yet. My plan is to add some ham base and reduce the salt.

 

Here is the ingredients label:

post #33 of 33

I don't know how this Thread eluded me for 4 days, but those Links & Ham Sticks look Awesome!!:drool-----------:points:

 

You better make a lot more of them---They'll never last !!thumb1.gif

 

 

Bear

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