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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Johnboy13 on last edited by
Johnboy13 No, but I certainly have thought of it a few times or more. There are a few local sausage companies that claim they add it to some of theirs, but I have not tried it personally.
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Johnboy13 are you just gonna cut it up into little bits like high temp cheese would be or what is your thought? You will not be able to grind it and mix your venison with it and expect to get a protein extraction like you typically would as a sausage. If gonna cut into small cubes like a cheese you could but i dont think you would get much ham flavor imparted with it. Ler us know what you try if you do
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to Johnboy13 on last edited by
Johnboy13 If I tried it I would get maximum protein extraction from the primary meat base before adding the ham but flavor wise it sounds good
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instead of cubing it I think that I would grind it through the fine plate and add it at the end as others have said for a better distribution
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just simply grinding it through the fine plate then adding it at the end of the mixing like high temp cheese , at the end of protein extraction
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Johnboy13 The Jambalaya Flavored Bratwurst calls for this and it works really well!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Jonathon on last edited by
Jonathon way to go. Thanks for that answer
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohioreplied to cdavis on last edited by
cdavis our Blue Team leader in action.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
Agree with glen and others. Grind and mix the raw ingredients and seasonings. Then mix in the ham last. This sounds like a winner.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to GWG8541 on last edited by
GWG8541 I love to see that leadership
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blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Ironreplied to craigrice on last edited by
craigrice that’s what I would try to if I was using it
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to Johnboy13 on last edited by
Johnboy13 You are very welcome.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Johnboy13 on last edited by
Johnboy13 remember the pictures
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blackbetty61 Team Blue Regular Contributors Canning Green Mountain Grill Veteran Cast Ironreplied to Johnboy13 on last edited by
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Johnboy13 on last edited by
Johnboy13 yes I’d like to see pictures of your finished product.