I bought some " Sugar cured Country Ham pieces " at the store the other day . When I got around to them I realized they were raw . Not smoked or cooked . They were fully cured though . So when I made the franks the other day I saved a pound of grind and used it to mix with the chunks .
Pre-cured store bought chunks .
1 pound of the beef and pork mix from the thread above .
Owens German bologna seasoning and cure one added for the grind only .
I used potato starch and a bit of water until it came together .
Used my custom mold to form the loaf .
Plastic wrap so you can get it out easy .
Shim so I can press it down evenly and get rid of voids .
Pressed and wrapped .
Even came with a lid for holding overnight .
Just hope no one butters their bread with it .
Next day , out of the mold and ready for some smoke .
Used the MES 30 . Auber starting at 120 . Then steps to 140 and 160 .
Beech pellets in the 6 " tube .
Took some nice color .
Was hard to do , but I waited until the next day to slice .
First cut .
Decided to slice the whole thing .
Closer look .
Worth another look .
I've used powdered gelatin and whole chunks before , but the fine grind and
potato starch or NFDM give a better result in my opinion .
The beech smoke on Hams is my go to . Right before Owens stopped selling them I bought 10 pounds .
Glad I did , because they are hard to find .
This came out great . Nice texture and holds together .
Really like the flavor too . You could use salt and sugar , but the German Bologna really adds to it .
Makes a great sandwich or fried up . This is fun to do , and a nice change from SS .
Easy to adapt if you're already making sausage . Just hold out a pound or so and find something to use as a press .
Thanks for lookin .
Frankfurter / Weiner Wurstel
I started out to grind up a beef packer brisket for ground beef . I had a vac pack bag of pork butt chunks in the freezer , so since the grinder was gonna get dirty I got those out too . Figured I would do another couple pounds of the Pickle loaf I just did . Turns out the chunks were really...
www.smokingmeatforums.com
Pre-cured store bought chunks .
1 pound of the beef and pork mix from the thread above .
Owens German bologna seasoning and cure one added for the grind only .
I used potato starch and a bit of water until it came together .
Used my custom mold to form the loaf .
Plastic wrap so you can get it out easy .
Shim so I can press it down evenly and get rid of voids .
Pressed and wrapped .
Even came with a lid for holding overnight .
Just hope no one butters their bread with it .
Next day , out of the mold and ready for some smoke .
Used the MES 30 . Auber starting at 120 . Then steps to 140 and 160 .
Beech pellets in the 6 " tube .
Took some nice color .
Was hard to do , but I waited until the next day to slice .
First cut .
Decided to slice the whole thing .
Closer look .
Worth another look .
I've used powdered gelatin and whole chunks before , but the fine grind and
potato starch or NFDM give a better result in my opinion .
The beech smoke on Hams is my go to . Right before Owens stopped selling them I bought 10 pounds .
Glad I did , because they are hard to find .
This came out great . Nice texture and holds together .
Really like the flavor too . You could use salt and sugar , but the German Bologna really adds to it .
Makes a great sandwich or fried up . This is fun to do , and a nice change from SS .
Easy to adapt if you're already making sausage . Just hold out a pound or so and find something to use as a press .
Thanks for lookin .