So... I have been wanting to take my cajun ham spice recipe and use it to make some Honey Ham sticks. The original recipe was in tsps. and TBSPS. so I took some time to convert the recipe over to metric. I had some wild hog I needed to use up and I am going on a 10 day hunting trip starting tomorrow so why not make some more snack sticks for the trip???
Meat separated out for grinding:
The grind.. 1/3 thru 8mm plate; 2/3 thru 4.5mm plate...
The Bayou Spiced Rum...(get a good jamacian style rum. Captain Morgan's not the same spice profile)
Stuffed and ready for smoke...
The slice after smoking (20% moisture loss)
And done drying to 40% moisture loss...these dry fast because of the sugar which lowers water activity. Nice orange/yellow color from the honey, sugar and the smoke.
Cajun Honey Ham Snack Sticks
1000g. 85/15 Pork
1.6% Salt
0.265% MSG
0.25% Cure #1
0.1% granulated garlic powder
0.1% granulated onion powder
0.2% cayenne pepper powder
0.2% cayenne pepper flakes (optional; just a touch of heat but can add more)
0.2% Paprika
0.044% ground mustard powder
Spice mix:
0.01% ground Bay Leaf
0.02% ground File' Powder (slight root beer flavor note)
0.02% Celery Seed
0.021% dried Oregano leaves
0.01% ground All Spice berries
0.67% ground dried Ginger Root
0.05% ground Coriander Seed
0.035% ground dried Cardamom pods
0.02% ground Cinnamon
0.015% ground Mace
0.013% ground Tumeric Powder (for color and a slight bitter note to balance the sweet)
0.01% ground Clove Powder
2.25% NFDM powder
3.5% Honey
2.0% Brown Sugar
30mL good Jamacian style spiced rum (I use Bayou spiced rum made local)
0.1% citric aid powder (cure accelerator- add last, stuff and smoke immediately)
*note-use the rum to rinse out the honey when measuring.
Grind 1/3 of the lean through 8mm plate, the rest through 4.5mm plate. The chunks are for a meaty ham like bite. Stuff into 21-22mm collagen casing or sheep casing; could use 32-35mm hog casing and flatten like sujuk for proper drying.
Smoke 6 hours low and slow with cherry wood to 144*F INT for 30 minutes. If making shelf stable stix, dry 53-60*F;70-75%RH until 40% weight loss.
Meat separated out for grinding:
The grind.. 1/3 thru 8mm plate; 2/3 thru 4.5mm plate...
The Bayou Spiced Rum...(get a good jamacian style rum. Captain Morgan's not the same spice profile)
Stuffed and ready for smoke...
The slice after smoking (20% moisture loss)
And done drying to 40% moisture loss...these dry fast because of the sugar which lowers water activity. Nice orange/yellow color from the honey, sugar and the smoke.
Cajun Honey Ham Snack Sticks
1000g. 85/15 Pork
1.6% Salt
0.265% MSG
0.25% Cure #1
0.1% granulated garlic powder
0.1% granulated onion powder
0.2% cayenne pepper powder
0.2% cayenne pepper flakes (optional; just a touch of heat but can add more)
0.2% Paprika
0.044% ground mustard powder
Spice mix:
0.01% ground Bay Leaf
0.02% ground File' Powder (slight root beer flavor note)
0.02% Celery Seed
0.021% dried Oregano leaves
0.01% ground All Spice berries
0.67% ground dried Ginger Root
0.05% ground Coriander Seed
0.035% ground dried Cardamom pods
0.02% ground Cinnamon
0.015% ground Mace
0.013% ground Tumeric Powder (for color and a slight bitter note to balance the sweet)
0.01% ground Clove Powder
2.25% NFDM powder
3.5% Honey
2.0% Brown Sugar
30mL good Jamacian style spiced rum (I use Bayou spiced rum made local)
0.1% citric aid powder (cure accelerator- add last, stuff and smoke immediately)
*note-use the rum to rinse out the honey when measuring.
Grind 1/3 of the lean through 8mm plate, the rest through 4.5mm plate. The chunks are for a meaty ham like bite. Stuff into 21-22mm collagen casing or sheep casing; could use 32-35mm hog casing and flatten like sujuk for proper drying.
Smoke 6 hours low and slow with cherry wood to 144*F INT for 30 minutes. If making shelf stable stix, dry 53-60*F;70-75%RH until 40% weight loss.
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While I would guess some Hippy found a use for Cardamom ROOT, makes your Winky Shiny.
I'm thinking your talking Ground Green Cardamom Pods... JJ
