Ham Sticks?
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to johnsbrewhouse on last edited by
johnsbrewhouse thanks for the recipe, they look good and I have all that sitting here. Just need to find some time.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to johnsbrewhouse on last edited by
johnsbrewhouse sounds great thanks for sharing
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johnsbrewhouse What is “pork cushion”)?
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to johnsbrewhouse on last edited by
johnsbrewhouse Thanks for sharing this. The sticks look real good. Had never considered a ham stick.
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to Ron Grisar on last edited by
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
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johnsbrewhouse They look great, want to try them. Thanks for the recipe.
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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.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to johnsbrewhouse on last edited by
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!
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johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteranreplied to folsomwest on last edited by
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
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So many recipes…so little time.
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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
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to Departing Contestant on last edited by
Departing Contestant Hey! This is why they had to stop calling it Taylor Ham and change to Pork Roll
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Dave in AZ yeah, it is crazy, same with bacon, cajun, or canadian… 67
