<![CDATA[Help]]>Has anybody use cured ham with deer meat to make a sausage or meat sticks
Looking for a idea or recipe

]]>https://waltonsdev.nodebb.com/topic/4473/helpRSS for NodeFri, 11 Sep 2026 01:40:25 GMTWed, 27 Oct 2021 12:43:58 GMT60<![CDATA[Reply to Help on Fri, 29 Oct 2021 13:13:13 GMT]]>It will be next month before I do these but when I do I will post pictures

]]>https://waltonsdev.nodebb.com/post/54114https://waltonsdev.nodebb.com/post/54114Fri, 29 Oct 2021 13:13:13 GMT<![CDATA[Reply to Help on Fri, 29 Oct 2021 00:50:39 GMT]]>Johnboy13 yes I’d like to see pictures of your finished product.

]]>https://waltonsdev.nodebb.com/post/54075https://waltonsdev.nodebb.com/post/54075Fri, 29 Oct 2021 00:50:39 GMT<![CDATA[Reply to Help on Thu, 28 Oct 2021 01:57:51 GMT]]>Johnboy13 pictures of your finished product I think is what cdavis is talking about

]]>https://waltonsdev.nodebb.com/post/53872https://waltonsdev.nodebb.com/post/53872Thu, 28 Oct 2021 01:57:51 GMT<![CDATA[Reply to Help on Thu, 28 Oct 2021 01:55:40 GMT]]>cdavis what pictures?

]]>https://waltonsdev.nodebb.com/post/53871https://waltonsdev.nodebb.com/post/53871Thu, 28 Oct 2021 01:55:40 GMT<![CDATA[Reply to Help on Thu, 28 Oct 2021 01:37:48 GMT]]>Johnboy13 remember the pictures

]]>https://waltonsdev.nodebb.com/post/53862https://waltonsdev.nodebb.com/post/53862Thu, 28 Oct 2021 01:37:48 GMT<![CDATA[Reply to Help on Thu, 28 Oct 2021 01:03:23 GMT]]>Johnboy13 You are very welcome.

]]>https://waltonsdev.nodebb.com/post/53852https://waltonsdev.nodebb.com/post/53852Thu, 28 Oct 2021 01:03:23 GMT<![CDATA[Reply to Help on Thu, 28 Oct 2021 00:52:56 GMT]]>I want to thank you all for your responses
I’m going to try your ideas and see how it turn out. Thank you all Johnboy13

]]>https://waltonsdev.nodebb.com/post/53846https://waltonsdev.nodebb.com/post/53846Thu, 28 Oct 2021 00:52:56 GMT<![CDATA[Reply to Help on Wed, 27 Oct 2021 22:40:30 GMT]]>craigrice that’s what I would try to if I was using it

]]>https://waltonsdev.nodebb.com/post/53777https://waltonsdev.nodebb.com/post/53777Wed, 27 Oct 2021 22:40:30 GMT<![CDATA[Reply to Help on Wed, 27 Oct 2021 22:40:24 GMT]]>GWG8541 I love to see that leadership πŸ‘

]]>https://waltonsdev.nodebb.com/post/53776https://waltonsdev.nodebb.com/post/53776Wed, 27 Oct 2021 22:40:24 GMT<![CDATA[Reply to Help on Wed, 27 Oct 2021 22:33:20 GMT]]>Agree with glen and others. Grind and mix the raw ingredients and seasonings. Then mix in the ham last. This sounds like a winner.

]]>https://waltonsdev.nodebb.com/post/53774https://waltonsdev.nodebb.com/post/53774Wed, 27 Oct 2021 22:33:20 GMT<![CDATA[Reply to Help on Wed, 27 Oct 2021 22:30:40 GMT]]>cdavis our Blue Team leader in action.

]]>https://waltonsdev.nodebb.com/post/53773https://waltonsdev.nodebb.com/post/53773Wed, 27 Oct 2021 22:30:40 GMT<![CDATA[Reply to Help on Wed, 27 Oct 2021 22:20:55 GMT]]>Jonathon way to go. Thanks for that answer πŸ‘

]]>https://waltonsdev.nodebb.com/post/53771https://waltonsdev.nodebb.com/post/53771Wed, 27 Oct 2021 22:20:55 GMT<![CDATA[Reply to Help on Wed, 27 Oct 2021 21:33:15 GMT]]>Johnboy13 The |Jambalaya-Flavored-Bratwurst calls for this and it works really well!

]]>https://waltonsdev.nodebb.com/post/53757https://waltonsdev.nodebb.com/post/53757Wed, 27 Oct 2021 21:33:15 GMT<![CDATA[Reply to Help on Wed, 27 Oct 2021 21:28:11 GMT]]>just simply grinding it through the fine plate then adding it at the end of the mixing like high temp cheese , at the end of protein extraction

]]>https://waltonsdev.nodebb.com/post/53754https://waltonsdev.nodebb.com/post/53754Wed, 27 Oct 2021 21:28:11 GMT<![CDATA[Reply to Help on Wed, 27 Oct 2021 21:16:05 GMT]]>Craig when you talk about grinding it and adding at the end are you talking an bout grinding the dewar meat and putting in the seasoning the mix in the ground ham then stuff it in a snack stick casing the smoke it

]]>https://waltonsdev.nodebb.com/post/53752https://waltonsdev.nodebb.com/post/53752Wed, 27 Oct 2021 21:16:05 GMT<![CDATA[Reply to Help on Wed, 27 Oct 2021 19:37:33 GMT]]>instead of cubing it I think that I would grind it through the fine plate and add it at the end as others have said for a better distribution

]]>https://waltonsdev.nodebb.com/post/53723https://waltonsdev.nodebb.com/post/53723Wed, 27 Oct 2021 19:37:33 GMT<![CDATA[Reply to Help on Wed, 27 Oct 2021 19:18:14 GMT]]>Johnboy13 If I tried it I would get maximum protein extraction from the primary meat base before adding the ham but flavor wise it sounds good

]]>https://waltonsdev.nodebb.com/post/53720https://waltonsdev.nodebb.com/post/53720Wed, 27 Oct 2021 19:18:14 GMT<![CDATA[Reply to Help on Wed, 27 Oct 2021 18:20:52 GMT]]>Johnboy13 are you just gonna cut it up into little bits like high temp cheese would be or what is your thought? You will not be able to grind it and mix your venison with it and expect to get a protein extraction like you typically would as a sausage. If gonna cut into small cubes like a cheese you could but i dont think you would get much ham flavor imparted with it. Ler us know what you try if you do

]]>https://waltonsdev.nodebb.com/post/53707https://waltonsdev.nodebb.com/post/53707Wed, 27 Oct 2021 18:20:52 GMT<![CDATA[Reply to Help on Wed, 27 Oct 2021 17:50:28 GMT]]>Johnboy13 No, but I certainly have thought of it a few times or more. There are a few local sausage companies that claim they add it to some of theirs, but I have not tried it personally.

]]>https://waltonsdev.nodebb.com/post/53704https://waltonsdev.nodebb.com/post/53704Wed, 27 Oct 2021 17:50:28 GMT