<![CDATA[Ham and Cheddar Smokies]]>I have a local meat locker that sells 'Ham and Cheddar Smokies." I’d like to make a version of these, but have some questions. Does anyone have instructions for this? It says they use Pit Ham; would that be a fresh Pit Ham, then cooked when I smoke them? Does Walton’s have a seasoning kit for these?

]]>https://waltonsdev.nodebb.com/topic/4843/ham-and-cheddar-smokiesRSS for NodeFri, 11 Sep 2026 07:29:10 GMTSat, 01 Jan 2022 13:40:12 GMT60<![CDATA[Reply to Ham and Cheddar Smokies on Fri, 07 Jan 2022 04:32:35 GMT]]>Pork butt ground and the cheese of your choice added along with cure #1, salt, dextrose/sugar, California ham spice, and some smoke.

]]>https://waltonsdev.nodebb.com/post/64120https://waltonsdev.nodebb.com/post/64120Fri, 07 Jan 2022 04:32:35 GMT<![CDATA[Reply to Ham and Cheddar Smokies on Mon, 03 Jan 2022 00:13:00 GMT]]>yes the bacon taste booster with the cure to brine the meat

]]>https://waltonsdev.nodebb.com/post/63567https://waltonsdev.nodebb.com/post/63567Mon, 03 Jan 2022 00:13:00 GMT<![CDATA[Reply to Ham and Cheddar Smokies on Sun, 02 Jan 2022 22:03:19 GMT]]>themasterguide I’d bet this is the “booster” to which he refers.

https://www.waltonsinc.com/california-ham-spice

]]>https://waltonsdev.nodebb.com/post/63552https://waltonsdev.nodebb.com/post/63552Sun, 02 Jan 2022 22:03:19 GMT<![CDATA[Reply to Ham and Cheddar Smokies on Sun, 02 Jan 2022 19:11:14 GMT]]>craigrice Thanks for your idea; what is booster?

]]>https://waltonsdev.nodebb.com/post/63522https://waltonsdev.nodebb.com/post/63522Sun, 02 Jan 2022 19:11:14 GMT<![CDATA[Reply to Ham and Cheddar Smokies on Sat, 01 Jan 2022 23:41:44 GMT]]>if you use the bacon seasoning ,booster and cure then follow the directions to make Canadian bacon it will taste like ham that might be a good starting point

]]>https://waltonsdev.nodebb.com/post/63474https://waltonsdev.nodebb.com/post/63474Sat, 01 Jan 2022 23:41:44 GMT<![CDATA[Reply to Ham and Cheddar Smokies on Sat, 01 Jan 2022 19:39:28 GMT]]>I did something similar to that once. Boned and sliced a pork butt, added salt and pink salt #1 and cured for a few days. Used simple black pepper and garlic seasoning (plenty of salt in the pork). Used high temp cheddar cheese and normal meat stick mixing, stuffing and cooking procedures. Turned out really nice.

]]>https://waltonsdev.nodebb.com/post/63438https://waltonsdev.nodebb.com/post/63438Sat, 01 Jan 2022 19:39:28 GMT