Cold smoked ham into sausage

[nate85]

I have some 5lb boneless hams I cured with pops recipe. I need to get them used up for freezer space for this seasons deer. They where cold smoked at 70 degrees for 8 hours then froze. I was going to pull them out and grind them to make some sweet sage sausage and stuff into casings. Anything wrong with doing this? I don’t need to add cure #1 beings it already cured right?

 

[Steve H]

Interesting. I'm watching.

 

[tropics]

If you are not adding any other meat it would be okay.
Richie

 

[DanMcG]

You should be good to go, as long as it wasn't cooked previously. ( you would get a bind with cooked meat).
what size casing are ya thinking.

 

[Steve H]

If you used Pops brine then I would think adding more cure wouldn't be needed. How much fat is in the ham?

 

[ddufore]

Sounds like an opportunity to make some homemade Spam.

 

[nate85]

The ham is lean but I have a bunch of fatty bacon ends that I did with pops brine I’m going to grind with it to get me 80/20. I did a mix of 19mm and 28mm. Just got them stuffed. I’ll report back on how they came out.

 

[nate85]

Oooooo I never thought about that. Mom has a pizzaburger recipe that uses spam. Some of this made into spam would defiantly kick it up a notch.

 

[Sowsage]

I would think if you used any herbs or seasonings in the curing brine to get a "ham" flavor it would be good mixed with your bacon ends for fat and made into ham snack sticks.

 

[chopsaw]

I've been looking at , wanting to do ham sausage , krakow , or others that used cured , cubed un-cooked ham mixed with ground pork . Stuffed and smoked . Not trying to change your plan . Just a thought .

Sounds like an opportunity to make some homemade Spam.

That or some pork roll .

 

[Steve H]

I would really like to see these turned into sausage. I bet they would be very good.

 

[PolishDeli]

I'm thinking of making another batch of Polish Ham sausage (Kiełbasa szynkowa) with the leftover thanksgiving ham. I made some for Easter earlier this year, and it turned out great. Posted about it here:

Polskie Kilbasy

This is the assortment of Polish sausages I made for Easter this year. They were a hit, and wanted to share. From 12:00 going clockwise: Zwyczajna Kilbasa (Regular Sausage) Biala Kielbasa (White Sausage) Kabanosy Kielbasa Szynkowa (Ham Sausage) This was my first time making the ham...

www.smokingmeatforums.com

Note, the Marianski recipe I used needed modification to cure only the added ground meat, since the ham was already cured.

 

[chopsaw]

Note, the Marianski recipe I used needed modification to cure only the added ground meat, since the ham was already cured.

Ham cured , but not cooked correct ?

 

[PolishDeli]

In my case the Ham was already fully cooked. (In the ham=cured but not cooked scenario, you're basically making Krakowska Kiełbasa.)

The ham was cut into cubes, mixed with raw ground meat (Cure#1 was added to the ground meat along with salt/spices). This ham/ground meat mixture was stuffed into beef bung and smoked/baked.

 

[chopsaw]

P PolishDeli ok , I'm gonna go to your thread .

 

[nate85]

Sorry guys for some reason I don’t get notification in my email. I think it’s flagging it as spam. But anyway, I went and turned some of these into honey ham sticks and they where amazing. My smoker blew up so I had to do them in the oven but I’d defiantly do them again. Thanks for all the great ideas I’m going to give some of them a whirl next time