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Meatgistics - Walton's - Community

Ham Sticks?

Scheduled Pinned Locked Moved Meat Processing
22 Posts 15 Posters 696 Views
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  • 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
    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 Departing Contestant on last edited by
    #21

    Departing Contestant Hey! This is why they had to stop calling it Taylor Ham and change to Pork Roll

    Departing ContestantD 1 Reply Last reply
    0
  • Departing ContestantD Offline
    Departing ContestantD Offline
    Departing Contestant Regular Contributors
    replied to Dave in AZ on last edited by
    #22

    Dave in AZ yeah, it is crazy, same with bacon, cajun, or canadian… 67

    everything has an end, only the sausage has two

    1 Reply Last reply
    0

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