Hawaiian ham sticks

[pa42phigh]

Made some of the Hawaiian ham sticks .. I ground thpork butts, mixed the spices then I let it set in the refrigerator overnight. The next day stuffed with the lem jerky cannon, let dry in the refrigerator over night.. started the smoker at 130°, 1hour no smoke then I bump up to 140 started the smoke.. added smoke for 2 hours and bump temp up 10° every hour till smoker temp reached 170.. took 10 hours to reach 153.
I will trim and package today

 

[chopsaw]

Well , sounds good . Have you made these before ?
I'm just going to say it , and please don't get mad .
The correct amount of Tender quick for 2 pounds of ground meat is 1 Tablespoon .

 

[Bearcarver]

I'll bet those are Great !!!

However, just so you know TQ should only be 1/2 TBS per pound of Ground meat.
The 1 TBS per pound is only for "Whole Meat".

Strange, but true.

Bear

 

[pa42phigh]

Yes the recipe has been corrected I just posted a old version by mistake.. great catch guys

 

[chopsaw]

Good deal gonna try these . Thanks for posting .

 

[Smokinribsbbq]

what size plate did you use to grind your pork? I only ask because it looks a bit coarse.

 

[pa42phigh]

Good deal gonna try these . Thanks for posting .

what size plate did you use to grind your pork? I only ask because it looks a bit coarse.

im really new to grinding my own I have these 3 plates I used the first two I don’t know the sizes Do you recommended using all of them

 

[pa42phigh]

im really new to grinding my own I have these 3 plates I used the first two I don’t know the sizes Do you recommended using all of them View attachment 390465

Here it is some in a bigger bologna casing

 

[Smokinribsbbq]

the one on the left is a filling plate. Works well for pushing meat through the grinder for stuffing. The middle is (or looks like to me) a 1/4" plate. This plate is normally used hamburger, salami, summer sausage, pepperoni and the alike. Basically a coarse grind plate. The one on the right is either a 3/16 or 1/8. Looks like an eighth to me. That plate is consider to be a fine grind. Used for Bologna, Franks, force meats, polish and Italian sausages.

You can certainly use all three. When I use those plates, I'm normally making someone with venison. If I'm making anything I mentioned above, I tend to only use one plate, but do a double grind. If that makes sense. Btw, the bologna looks good.

 

[crazymoon]

PA42, Your sticks look tasty, I would just use the smaller hole plate(looks like 1/4) for your next batch.

 

[SmokinAl]

They look delicious!
I use cure#1, so thanks for the recipe!
I'll just substitute & use the cure calculator!
Al

 

[Winterrider]

They look tasty. Not a huge pineapple fan, but the wife certainly likes. Will be on the To Do List... Thanks !

 

[bluebombersfan]

Those look great! Does the pineapple taste come through? I tried making "pineapple bacon" before and the sweetness came through but not the pineapple taste. Will have to try! Thanks for posting the recipe!