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Meatgistics - Walton's - Community

Ham Sticks?

Scheduled Pinned Locked Moved Meat Processing
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  • F Offline
    F Offline
    folsomwest
    wrote on last edited by
    #1

    Recently we’ve come across some Honey Ham Snack Sticks that we really like which I think are branded Klements.
    Now I find myself with an excess of cured and smoked ham and was wondering how I might take that and stuff it into a snack stick.

    Not sure who might have tried something like this so this is the place to go. I would think the ham could be course ground and mixed with a few other ingredients to make something pretty tasty but it would have to be a ‘stuffable’ consistency. Then not sure what do with it after that? - Smokehouse again?, Sous Vide? Looking for ideas.

    Thanks in advance for any help!

    1 Reply Last reply
    0
  • Jamieson22J Offline
    Jamieson22J Offline
    Jamieson22 Team Blue PK100 Regular Contributors Power User Illinois
    wrote on last edited by
    #2

    I used to get Honey Ham Sticks from a local hog farmer at our farmer’s market, along with a bunch of other flavors. I guess I always just assumed they were made no differently than most snack stick, but simply had a “honey ham” seasoning vs using actual ham in the meat block.

    Could certainly do what you propose, guess I’d just mix in with pork butt or similar in the grind and re-smoke. Be cautious of how much salt/seasoning you use since assume ham already has it?

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  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #3

    that is an interesting flavor idea

    1 Reply Last reply
    0
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by processhead
    #4

    If it were a ground, cured and stuffed product, you could probably replicate the flavor. The texture might be something different though.

    To get it in stick form means you have to grind it relatively fine so it can be stuffed in a casing.

    Not to say it wouldn’t be tasty. It actually sounds pretty darn good. It just might not have the same texture as a formed ham product does. Dare I say it? mouth-feel, PapaSop ?!

    Paul

    • How hard can it be?
    1 Reply Last reply
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  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    wrote on last edited by johnsbrewhouse
    #5

    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.IMG_0315.JPG

    craigriceC Bob StehlikB C mrobisrM YooperDogY 9 Replies Last reply
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  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    replied to johnsbrewhouse on last edited by
    #6

    johnsbrewhouse those sound good !

    1 Reply Last reply
    1
  • Bob StehlikB Offline
    Bob StehlikB Offline
    Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado
    replied to johnsbrewhouse on last edited by
    #7

    johnsbrewhouse Looks delicious. Thanks for posting the recipe.

    Improvise, Adapt and Overcome! Semper Fi

    1 Reply Last reply
    1
  • C Offline
    C Offline
    calldoctoday Team Blue Power User Regular Contributors Alabama
    replied to johnsbrewhouse on last edited by
    #8

    johnsbrewhouse Those look really tasty. If the little guy does not eat them all up, send some my way.

    1 Reply Last reply
    1
  • mrobisrM Offline
    mrobisrM Offline
    mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
    replied to johnsbrewhouse on last edited by
    #9

    johnsbrewhouse thank you for the recipe.

    1 Reply Last reply
    1
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to johnsbrewhouse on last edited by
    #10

    johnsbrewhouse thanks for the recipe, they look good and I have all that sitting here. Just need to find some time.

    1 Reply Last reply
    1
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    replied to johnsbrewhouse on last edited by
    #11

    johnsbrewhouse sounds great thanks for sharing 👍

    1 Reply Last reply
    1
  • R Offline
    R Offline
    Ron Grisar Team Blue
    replied to johnsbrewhouse on last edited by
    #12

    johnsbrewhouse What is “pork cushion”)?

    johnsbrewhouseJ 1 Reply Last reply
    0
  • wdalyW Offline
    wdalyW Offline
    wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska
    replied to johnsbrewhouse on last edited by
    #13

    johnsbrewhouse Thanks for sharing this. The sticks look real good. Had never considered a ham stick.

    1 Reply Last reply
    1
  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    replied to Ron Grisar on last edited by
    #14

    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

    R F 2 Replies Last reply
    0
  • R Offline
    R Offline
    Ron Grisar Team Blue
    replied to johnsbrewhouse on last edited by
    #15

    johnsbrewhouse They look great, want to try them. Thanks for the recipe.

    1 Reply Last reply
    1
  • F Offline
    F Offline
    folsomwest
    replied to johnsbrewhouse on last edited by
    #16

    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.

    johnsbrewhouseJ 1 Reply Last reply
    0
  • Dave in AZD Offline
    Dave in AZD Offline
    Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert
    replied to johnsbrewhouse on last edited by
    #17

    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!

    1 Reply Last reply
    1
  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    replied to folsomwest on last edited by
    #18

    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

    1 Reply Last reply
    1
  • samspadeS Offline
    samspadeS Offline
    samspade Team Orange Masterbuilt Sous Vide Team Blue Power User
    wrote on last edited by
    #19

    So many recipes…so little time.

    1 Reply Last reply
    2
  • Departing ContestantD Offline
    Departing ContestantD Offline
    Departing Contestant Regular Contributors
    wrote on last edited by
    #20

    if you retail them as a “Ham Stick” it has to contain Ham (trim). If you cure a cushion or Butt it will have the same texture and flavor as a ham

    everything has an end, only the sausage has two

    Dave in AZD 1 Reply Last reply
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