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Another batch of Hamsticks

stayhot

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I made another 5 # batch of ham sticks this weekend using sheep casings and a slightly different recipe than last time.......resting for now but will be sampled soon.

5 #'s of freshly ground pork


Seasoning and cure all mixed up


Sheep casing's all rinsed and ready to go


Hanging out drying a bit, while the smoker heats up...


After spending time inside the smoker filled with apple wood....

 

stayhot

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I used Woodcutters original recipe to start with but I tweaked it to my/my kids taste, I do not use the basil.  The only way to make these are with sheep casings, I have made them with collagen to but there is no comparison.

1 LB Pork

1/4 tsp cure #1

1 TBS Brown sugar

1 tsp salt

1/2 TBS garlic powder

1/2  TBS onion powder

1/2 tsp basil

1/2 tsp honey
 

disco

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Those look great. Sigh, another thing to try.

Disco
 

rtbbq2

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Recipe looks interesting...Where did the name ham sticks come from? I am guessing the original recipe used ham...
 

stayhot

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The taste and texture is similar to a ham, not exactly but real close. There's a meat shop nearby that sells these that I used to buy from but for what they charge for a pound I can make these the same if not better for 7 pounds worth and I know EXACTLY WHAT I PUT IN.  I will post cut shots tonight after I get home.
 

woodcutter

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The taste and texture is similar to a ham, not exactly but real close. There's a meat shop nearby that sells these that I used to buy from but for what they charge for a pound I can make these the same if not better for 7 pounds worth and I know EXACTLY WHAT I PUT IN.  I will post cut shots tonight after I get home.
Nice job! That recipe is still a work in progress. I don't know if you ever tried the ham sticks from Maplewood Meats or Nueskes but they are very good. I've been making pork butts into hams this summer in Pop's brine and keep thinking maybe I should grind one and stuff it and see what happens. It would have the nice pork butt fat content and the ham seasoning and cure #1.
 

stayhot

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Cut shot, I have to say that these are the best tasting ham sticks I have made to date. Nice snap, sweet apple wood smoke taste!! I'm guessing these won't last long so there won't be a need to freeze.

 

fished

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Those look realy good.  I made some sticks from a kit.  They were good, but not what I was looking for.  I think I need to try these.  How long and at what temperature did you smoke?
 

stayhot

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110 for 1- hour, 135 for 5 hours then increase by 10degrees every hour until IT is 152. Do not exceed 180 internal smoker temp. I NEVER use kits and I never will, everyone I have tried either is tasteless or way too salty. Start with a good base then experiment from there with what you like or don't like the taste of.
 

Bearcarver

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Looks Excellent, Stayhot !!!

I could put a serious hurt on a bunch of them right now!!!

Bear
 

foamheart

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Nice job! That recipe is still a work in progress. I don't know if you ever tried the ham sticks from Maplewood Meats or Nueskes but they are very good. I've been making pork butts into hams this summer in Pop's brine and keep thinking maybe I should grind one and stuff it and see what happens. It would have the nice pork butt fat content and the ham seasoning and cure #1.
You could call 'em andouille sticks!
 

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