Ham and Cheddar Smokies
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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?
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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.
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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
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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
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craigrice Thanks for your idea; what is booster?
themasterguide I’d bet this is the “booster” to which he refers.
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yes the bacon taste booster with the cure to brine the meat
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Pork butt ground and the cheese of your choice added along with cure #1, salt, dextrose/sugar, California ham spice, and some smoke.
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