...growing up, we ate it A LOT because it was cheap and maybe that's why as I got older, I never cared for any kind of potted meat. Fast forward a few decades and I decided that it wasn't really as bad as my memories said it was so I bought a couple of cans to keep in the cabinet for...well, for whatever. Those cans were lost in the darkness of that cabinet for a few years until last week when they found their way out in the light.
While searching SMF and the interweb for ideas on what to do with it, I stumbled across a recipe to make it myself. So armed with my new grinder, a minimum of knowledge, and the desire to try, I set out to do it. I solicited the help, A LOT of it, from SmokinEdge . Two recipes and videos I looked at several times were the Wolf Pit recipe and video as well as the Sausage King video which has his recipe embedded. The differences are that the Wolf Pit version uses standard measures and the loaves are cooked in the oven in a double boiler setup. The Sausage King uses metric measures and cans his in pint jars. So I kind of combined the two and using percentages and weights, came up with this recipe with the help of Eric...
Ground the sausage once through the 6mm plate...
Because I was wanting chunks of ham, I ground it once through the kidney plate...
All the dry ingredients were mixed together in the water to make a slurry...
The slurry is mixed into the meat...
This was divided in half. One half was left as is and put into a loaf pan. I mixed in 1 tsp granulated garlic and 1 tsp of cayenne to the other half and it was put into a loaf pan. Packed down as tightly as I could by hand, double wrapped tightly with foil and into a large aluminum pan half filled with cold water...
Baked in a 250℉ oven for 3 hours, I was shooting for 155℉ I.T., but it was 165℉ when I pulled them. Placed a brick on top of the hot pans and left them on the counter to cool...
After a couple of hours, they went into the fridge overnight with the bricks left on. Turned them out of the pans this morning to see what I had done...
This is the 'spicy' one. Look close and you can see some of the cayenne...
The regular one...
So you just know we had to have some for breakfast...
Next time, I think I'll cube up the ham instead of grinding so that I can see the pieces in the slices. This is what the Sausage King does and I liked the look.
For the spiced up version, I could smell the garlic when I unwrapped it, but the cayenne flavor was not very noticeable so maybe I'll double that next time. Feel free to offer up any other flavor advice.
This was really easy and if I can do it, anyone can. I appreciate all the help...
While searching SMF and the interweb for ideas on what to do with it, I stumbled across a recipe to make it myself. So armed with my new grinder, a minimum of knowledge, and the desire to try, I set out to do it. I solicited the help, A LOT of it, from SmokinEdge . Two recipes and videos I looked at several times were the Wolf Pit recipe and video as well as the Sausage King video which has his recipe embedded. The differences are that the Wolf Pit version uses standard measures and the loaves are cooked in the oven in a double boiler setup. The Sausage King uses metric measures and cans his in pint jars. So I kind of combined the two and using percentages and weights, came up with this recipe with the help of Eric...
- 2 Kg ground Boston Butt
- 475g smoked ham
- .25% of the weight of the fresh pork of cure #1, or 5g, none for the weight of the ham
- .75% sugar or 15g
- 40g corn starch. Recipe called for potato, but can't find it around here. Amazon, here I come
- 1.25% non-iodized salt or 25g
- 1 cup ice cold water
Ground the sausage once through the 6mm plate...
Because I was wanting chunks of ham, I ground it once through the kidney plate...
All the dry ingredients were mixed together in the water to make a slurry...
The slurry is mixed into the meat...
This was divided in half. One half was left as is and put into a loaf pan. I mixed in 1 tsp granulated garlic and 1 tsp of cayenne to the other half and it was put into a loaf pan. Packed down as tightly as I could by hand, double wrapped tightly with foil and into a large aluminum pan half filled with cold water...
Baked in a 250℉ oven for 3 hours, I was shooting for 155℉ I.T., but it was 165℉ when I pulled them. Placed a brick on top of the hot pans and left them on the counter to cool...
After a couple of hours, they went into the fridge overnight with the bricks left on. Turned them out of the pans this morning to see what I had done...
This is the 'spicy' one. Look close and you can see some of the cayenne...
The regular one...
So you just know we had to have some for breakfast...
Next time, I think I'll cube up the ham instead of grinding so that I can see the pieces in the slices. This is what the Sausage King does and I liked the look.
For the spiced up version, I could smell the garlic when I unwrapped it, but the cayenne flavor was not very noticeable so maybe I'll double that next time. Feel free to offer up any other flavor advice.
This was really easy and if I can do it, anyone can. I appreciate all the help...