<![CDATA[Deli ham]]>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.

]]>https://waltonsdev.nodebb.com/topic/3133/deli-hamRSS for NodeFri, 11 Sep 2026 00:17:29 GMTWed, 23 Dec 2020 01:07:23 GMT60<![CDATA[Reply to Deli ham on Wed, 23 Dec 2020 11:58:42 GMT]]>YooperDog ok, thank you

]]>https://waltonsdev.nodebb.com/post/27103https://waltonsdev.nodebb.com/post/27103Wed, 23 Dec 2020 11:58:42 GMT<![CDATA[Reply to Deli ham on Wed, 23 Dec 2020 01:53:31 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/27091https://waltonsdev.nodebb.com/post/27091Wed, 23 Dec 2020 01:53:31 GMT<![CDATA[Reply to Deli ham on Wed, 23 Dec 2020 01:43:28 GMT]]>look in meatgistics university for deli meat or whole muscle meat

]]>https://waltonsdev.nodebb.com/post/27090https://waltonsdev.nodebb.com/post/27090Wed, 23 Dec 2020 01:43:28 GMT