Deli ham
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look in meatgistics university for deli meat or whole muscle meat
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I have about 20# of 1to2# prices of ham brining that I want to make deli ham with. Does anyone have a process? Do we grind and mix like bologna? Should we add some water or binder? Going to stuff in 6" casings.
Kmucker how about ham sausage, Polish ham sausage or beef ham sausage. Check out Rytek Kutas, Great Sausage Recipes and Meat Curing or Stanley Mariański, Polish Sausages. There are some pretty good recipes in those books.
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Kmucker how about ham sausage, Polish ham sausage or beef ham sausage. Check out Rytek Kutas, Great Sausage Recipes and Meat Curing or Stanley Mariański, Polish Sausages. There are some pretty good recipes in those books.
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