Help

[glen]

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

[craigrice]

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

[Johnboy13]

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

[craigrice]

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

[Jonathon]

Johnboy13 The |Jambalaya-Flavored-Bratwurst calls for this and it works really well!

[cdavis]

Jonathon way to go. Thanks for that answer

[GWG8541]

cdavis our Blue Team leader in action.

[processhead]

Agree with glen and others. Grind and mix the raw ingredients and seasonings. Then mix in the ham last. This sounds like a winner.

[cdavis]

GWG8541 I love to see that leadership

[blackbetty61]

craigrice that’s what I would try to if I was using it

[Johnboy13]

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

[calldoctoday]

Johnboy13 You are very welcome.

[cdavis]

Johnboy13 remember the pictures

[Johnboy13]

cdavis what pictures?

[blackbetty61]

Johnboy13 pictures of your finished product I think is what cdavis is talking about

[cdavis]

Johnboy13 yes I’d like to see pictures of your finished product.

[Johnboy13]

It will be next month before I do these but when I do I will post pictures