Recipes for Tasty Homemade Sausages
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Reggie-Reggie wrote:Butterbean, are you saying that I should apply cure and salt in this recipe to the store bought ham (which has been cured and cooked once?)
Ditto. Reggie, if you cure your own ham pieces using your spice and cure mix the ham inside the sausage will be like a tasso ham. You have no idea what's in the store bought ham. I'm sure its pumped with phosphates and water to add weight and if its pre-smoked then its probably cooked and you don't want to cook the meat twice because there is no telling what this will do to the bind or the meat from a taste and bind standpoint.Bob K wrote:Reggie-Reggie wrote:Butterbean, are you saying that I should apply cure and salt in this recipe to the store bought ham (which has been cured and cooked once?)
He said that he would not use pre processed ham, Instead cure your own cubes of (raw) ham chunks using the same method as the rest of the sausage
I moved forward with what I have. I will post pics when I'm done with the process. Ran the cooked ham through the chili die and it pretty much came out with "shredded" texture. Using 50/50 ratio, I made two spice batches according to Len Poli's Andouille recipe number 1. For the ham chunks, I only added 1/4 teaspoon of cure instead of the full teaspoon. I added 15 grams of salt instead of the 35 grams called for in the recipe. I also added about 550 grams of back fat to the emulsion. When I first cooked up a sample, it tasted a little salty and the flavor of the ham definitely "shined through." A second sample cooked up at the end of the day tasted pretty darned good. I stuffed this mixture into hog casings and let them hang and dry overnight. I'm going to smoke them today. Will post picks. Thanks for the advice!Butterbean wrote:Ditto. Reggie, if you cure your own ham pieces using your spice and cure mix the ham inside the sausage will be like a tasso ham. You have no idea what's in the store bought ham. I'm sure its pumped with phosphates and water to add weight and if its pre-smoked then its probably cooked and you don't want to cook the meat twice because there is no telling what this will do to the bind or the meat from a taste and bind standpoint.Bob K wrote:Reggie-Reggie wrote:Butterbean, are you saying that I should apply cure and salt in this recipe to the store bought ham (which has been cured and cooked once?)
He said that he would not use pre processed ham, Instead cure your own cubes of (raw) ham chunks using the same method as the rest of the sausage
Start from scratch and make your own and I'm sure you will be more pleased with the end result. Really and truly the only thing you are doing differently is processing some of the meat differently via a different grind and cut. BTW - I really like your idea.
I have completed this project and would like to upload photos, but I am having a hard time figuring out how to do it.Butterbean wrote:It does add some smoke on the outside. I think its more pronounced if you poach the meat because is would season the water. I was a little concerned that poaching then cold smoking might add too much smoke to the meat but I tried it and everyone loved it.
One guy even went on a rant of how when he bought smoked ham sandwich meat at the store you couldn't even taste the smoke and he said this was the best smoked ham sandwich meat he'd ever eaten. But you know how people's tastes are. Heck, I had one guy on me for some smoked bacon when I was building a new smokehouse only to be told by him later he couldn't eat the bacon because he didn't like smoked meats.
Only downside I see with them is they are a bit messy. The smoke stuff is tar like and is a devil to clean off a cutting board. Other than that, I like them a lot.
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Thank you Bob! The hardest part about this whole "Hamdouille" project was figuring out how to upload the pictures. The cutting board is one of my most treasured tools....had it custom made with laminated maple by a local carpenter here in East TN.Bob K wrote:Nice Job Reggie!!!
Also love the cutting board and old maple chairs