Ham Sticks?
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I have a recipe now for ham sticks, just made them today. It requires a leaner cut of pork. I used pork cushion which is pretty lean and did a single grind with my 4.5 mm plate.
For 2.5 lbs. of pork cushion
2.5 lbs. of pork
38.3 grams Imitation Bacon Unit Seasoning 4550390100
18.0 grams Maple Sugar
2.8 grams sure cure
4.0 ounces water
It came out tasting just like ham, going to try adding California Ham spice next time and see what the flavor is like. They don’t need to be smoked as the Imitation Bacon seasoning has smoke powder in it and you don’t really need to add sure gel either, the meat come out firm and ham like in texture. I cased them in 16 mm Smoke Collagen Casings.
johnsbrewhouse Those look really tasty. If the little guy does not eat them all up, send some my way.
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I have a recipe now for ham sticks, just made them today. It requires a leaner cut of pork. I used pork cushion which is pretty lean and did a single grind with my 4.5 mm plate.
For 2.5 lbs. of pork cushion
2.5 lbs. of pork
38.3 grams Imitation Bacon Unit Seasoning 4550390100
18.0 grams Maple Sugar
2.8 grams sure cure
4.0 ounces water
It came out tasting just like ham, going to try adding California Ham spice next time and see what the flavor is like. They don’t need to be smoked as the Imitation Bacon seasoning has smoke powder in it and you don’t really need to add sure gel either, the meat come out firm and ham like in texture. I cased them in 16 mm Smoke Collagen Casings.johnsbrewhouse thank you for the recipe.
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I have a recipe now for ham sticks, just made them today. It requires a leaner cut of pork. I used pork cushion which is pretty lean and did a single grind with my 4.5 mm plate.
For 2.5 lbs. of pork cushion
2.5 lbs. of pork
38.3 grams Imitation Bacon Unit Seasoning 4550390100
18.0 grams Maple Sugar
2.8 grams sure cure
4.0 ounces water
It came out tasting just like ham, going to try adding California Ham spice next time and see what the flavor is like. They don’t need to be smoked as the Imitation Bacon seasoning has smoke powder in it and you don’t really need to add sure gel either, the meat come out firm and ham like in texture. I cased them in 16 mm Smoke Collagen Casings.johnsbrewhouse thanks for the recipe, they look good and I have all that sitting here. Just need to find some time.
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I have a recipe now for ham sticks, just made them today. It requires a leaner cut of pork. I used pork cushion which is pretty lean and did a single grind with my 4.5 mm plate.
For 2.5 lbs. of pork cushion
2.5 lbs. of pork
38.3 grams Imitation Bacon Unit Seasoning 4550390100
18.0 grams Maple Sugar
2.8 grams sure cure
4.0 ounces water
It came out tasting just like ham, going to try adding California Ham spice next time and see what the flavor is like. They don’t need to be smoked as the Imitation Bacon seasoning has smoke powder in it and you don’t really need to add sure gel either, the meat come out firm and ham like in texture. I cased them in 16 mm Smoke Collagen Casings.johnsbrewhouse sounds great thanks for sharing
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I have a recipe now for ham sticks, just made them today. It requires a leaner cut of pork. I used pork cushion which is pretty lean and did a single grind with my 4.5 mm plate.
For 2.5 lbs. of pork cushion
2.5 lbs. of pork
38.3 grams Imitation Bacon Unit Seasoning 4550390100
18.0 grams Maple Sugar
2.8 grams sure cure
4.0 ounces water
It came out tasting just like ham, going to try adding California Ham spice next time and see what the flavor is like. They don’t need to be smoked as the Imitation Bacon seasoning has smoke powder in it and you don’t really need to add sure gel either, the meat come out firm and ham like in texture. I cased them in 16 mm Smoke Collagen Casings.johnsbrewhouse What is “pork cushion”)?
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I have a recipe now for ham sticks, just made them today. It requires a leaner cut of pork. I used pork cushion which is pretty lean and did a single grind with my 4.5 mm plate.
For 2.5 lbs. of pork cushion
2.5 lbs. of pork
38.3 grams Imitation Bacon Unit Seasoning 4550390100
18.0 grams Maple Sugar
2.8 grams sure cure
4.0 ounces water
It came out tasting just like ham, going to try adding California Ham spice next time and see what the flavor is like. They don’t need to be smoked as the Imitation Bacon seasoning has smoke powder in it and you don’t really need to add sure gel either, the meat come out firm and ham like in texture. I cased them in 16 mm Smoke Collagen Casings.johnsbrewhouse Thanks for sharing this. The sticks look real good. Had never considered a ham stick.
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johnsbrewhouse What is “pork cushion”)?
Ron Grisar “Pork cushion is a deboned piece of meat cut from the anterior side of the picnic shoulder. It is a lean, well-worked muscle with lots of flavor.” smokebbqsource.com
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Ron Grisar “Pork cushion is a deboned piece of meat cut from the anterior side of the picnic shoulder. It is a lean, well-worked muscle with lots of flavor.” smokebbqsource.com
johnsbrewhouse They look great, want to try them. Thanks for the recipe.
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Ron Grisar “Pork cushion is a deboned piece of meat cut from the anterior side of the picnic shoulder. It is a lean, well-worked muscle with lots of flavor.” smokebbqsource.com
johnsbrewhouse how did you do the ‘cook’? Since they didn’t need smoke did you just run them through the smokehouse or did you do it another way? 165 F? I love this idea and want to try them.
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I have a recipe now for ham sticks, just made them today. It requires a leaner cut of pork. I used pork cushion which is pretty lean and did a single grind with my 4.5 mm plate.
For 2.5 lbs. of pork cushion
2.5 lbs. of pork
38.3 grams Imitation Bacon Unit Seasoning 4550390100
18.0 grams Maple Sugar
2.8 grams sure cure
4.0 ounces water
It came out tasting just like ham, going to try adding California Ham spice next time and see what the flavor is like. They don’t need to be smoked as the Imitation Bacon seasoning has smoke powder in it and you don’t really need to add sure gel either, the meat come out firm and ham like in texture. I cased them in 16 mm Smoke Collagen Casings.johnsbrewhouse pretty cool that someone asks an unusual question and BAM, you did it today! I thought that was awesome and a real demonstration of how much active experience everyone here has. Those look good too!
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johnsbrewhouse how did you do the ‘cook’? Since they didn’t need smoke did you just run them through the smokehouse or did you do it another way? 165 F? I love this idea and want to try them.
folsomwest put them in my convention oven on drying mode at 190 degrees until I get an internal temperature of 160 degrees. My Jenn-Aire has a drying mode that act similar to a dehydrator, two settings 140 and 190 degrees. Works great, just did a 5lb. batch of 19mm beef pineapple stick for the wife today
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So many recipes…so little time.
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