Ham Slim Jims

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Last Friday I did a fresh brined ham on my MAK Pellet Grill. Gave a container full to my daughter. So instead of letting these 2 lbs go to waste i decided to do some MAK Hamzilla slim jims.

Took some ham chunks and added Tex/Mex seasoning to them.

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Run em through my grinder. No extra fat or binders because the ham was already cooked.

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Mixed in 1/2 cup water. Mix was pretty dry.

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So i added more water, Tex/Mex and 1/4 tsp cure just for the heck of it.

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Turned the MAK Pellet Boss controller to the smoke setting.

And stuffed away.

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Put the Hamzilla sticks in the MAK side smoke box.

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And i will be back later.
 
They are looking good already
 
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Got the hamzilla sticks done. Really no need to bloom as the meat was already cooked. Cooling now and will prob wrinkle up some...no biggie.

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Great Idea----Waiting for finale!!!

Is it a Bird?-------No!

Is it a Plane?-----No!

It's Super NEPAS---The Pennsylvania Sausage King!---------->>>>>>
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Bear

On edit---This post was a tie.
 
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Ok

I will do these again except i will grind fresh ham and use a fat cut in and smoke my normal way.

These turned out ok but to dry for me. Taste is there.

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Ya win some.....ya loose some.

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Try a quick nuke in the mic wrapped in moist towels, then when cool, vacuum pack with a little rye..........mmmmmmm.....Obi Wan Kenepas
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I would have done this but my neighbor woofed em down like he never ate before.
 
Since they are a little dry for you I suggest you mail the batch to me down here in Florida. The humidity might help!   
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