Ham sticks.

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Actually, I used Woodcutters recipe also and with some input from Mr. Reinhard added the mustard seeds. Seems he likes 'em. Well I tried 'em and I liked 'em, that little pop/crunch is totally addictive. Sad part I didn't get a lot of mustard taste like I thought I would. BUT I became addicted!

Its like everything here, someone else passes on something and gets the credit. If you get a chance you should check out Reinhard's site.

http://sausageheavenoutdoors.com/about/
 
Actually, I used Woodcutters recipe also and with some input from Mr. Reinhard added the mustard seeds. Seems he likes 'em. Well I tried 'em and I liked 'em, that little pop/crunch is totally addictive. Sad part I didn't get a lot of mustard taste like I thought I would. BUT I became addicted!

Its like everything here, someone else passes on something and gets the credit. If you get a chance you should check out Reinhard's site.

http://sausageheavenoutdoors.com/about/

Kevin, I do hope you know that I was playfully harassing you! :sausage:

As for the site, it's bookmarked! Good eats there!
 
Kevin, I do hope you know that I was playfully harassing you!
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As for the site, it's bookmarked! Good eats there!
Oh yeah..... I just wanted to give credit where credit was due. Everyone here listens, learns, refines, and helps others. My gosh I have seen and learned so much and all I came here for was to learn the small differences between analog and digital electric. Then stayed for the curing processes. Now everyday someone shows me something else I really need to learn and try, of course I wantta do it my way. LOL 

So much knowledge here but even better, its all freely shared.

Sorry for the Hijack C-Farmer. I just got one of those warm fuzzy moments.
 
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No Hi Jack Foam. Great post. That's why we are here. Everyone learning and sharing.

I came looking for smoked cheese. Now look at me. Curing and stuffing. Built 3 smokers. Starting to get into dried meats now.
 
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One question.  I did a search for Woodcutters recipe and  the post was a older post and he seemed to change the recipe a bit between the two.  He used cure 1 on his next try which is what I would have done as well.  Also in the recipe the meat used was pork.  Wondering if anyone could post Woodcutters recipe and if there is any ham involved in the recipe.  Thank you.  Reinhard
 
 
One question.  I did a search for Woodcutters recipe and  the post was a older post and he seemed to change the recipe a bit between the two.  He used cure 1 on his next try which is what I would have done as well.  Also in the recipe the meat used was pork.  Wondering if anyone could post Woodcutters recipe and if there is any ham involved in the recipe.  Thank you.  Reinhard
per 1 lb

1 TBS TQ

1TB brown sugar

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp basil

1/2 tsp honey

This is what I used and I used fresh ground pork.  No ham.
 
Your sticks look great Adam! I'm liking the the slow cooling as well. They sell excellent ham sticks at a couple of places in WI and that is what I am trying to make. My recipe is only an attempt and should be experimented with. I'm glad you tried TQ. Foam's mustard seeds is another great idea. When I made them Martin and Nepas recommended using a ham base to boost the ham flavor. I bought some but have not tried it yet. My plan is to add some ham base and reduce the salt.


Here is the ingredients label:

 
I don't know how this Thread eluded me for 4 days, but those Links & Ham Sticks look Awesome!!
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You better make a lot more of them---They'll never last !!
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Bear
 
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