OK, seems I have 2 cute little girls in the family that think Slim Jims are the ultimate snack. Ewwwwww...... all that salt can't be good for those young stomachs. Dun dun dunnnnnnn! Pooh Pah to the rescue ( That's me!)!
Last week I broke out the Hammie Stix recipe, this week it was Poli's Faux Stix. Hammie stix make a honey ham stick with mustard seeds.... I like it. I never tried Poli's before it is a little bland for my taste. Hammie stix are predominately pork (Doh!), The Poli's are mostly beef, that make be my reason for thinking they are bland.
Ok, so there really isn't that much to show. They are done like sausages. I used sheep casing vice collegen.
The above were Hammie Stix and those 3 pkgs was all I got to keep.
I vac-sealed the stix, next time gonna find something to add to the recipe to add some flavor. Maybe some pepper flakes, something with salt like Lea & Perins, Soy Sauce, who knows. IMHO it needs some flavor. Hmmmmm.... maybe Heinz 57 or A-1....LOL Maybe some Tony's "More".
BTW gonna tell on myself. We all know that prewashing is important with natural casing, as is the overnight soak. It loosens up the old elasticity so they stretch better and slide on that tube easier. It also helps avoid blow-outs. Right?
Well I had some left from the first batch of hammie stix and they set in a bowl of water in the reefer for over a week. They slid on that tube so easy....... And those tiny little casings are normally at best, a pain in the butt. I expected problems with blow outs because they had become so soft and tender. They didn't let me down. ROFLMAO but I prevailed with the two casings that had been in for the week plus having only 7 blowouts. And two of those were where I literally pulled the casing apart with my hands trying to equalize the meat in the casing. Then you try and pull a little more clean casing off the tube to tie a knot, no way Jose! It was to say the least an adventure to see just how well you can stuff casing.
Last week I broke out the Hammie Stix recipe, this week it was Poli's Faux Stix. Hammie stix make a honey ham stick with mustard seeds.... I like it. I never tried Poli's before it is a little bland for my taste. Hammie stix are predominately pork (Doh!), The Poli's are mostly beef, that make be my reason for thinking they are bland.
Ok, so there really isn't that much to show. They are done like sausages. I used sheep casing vice collegen.
The above were Hammie Stix and those 3 pkgs was all I got to keep.
I vac-sealed the stix, next time gonna find something to add to the recipe to add some flavor. Maybe some pepper flakes, something with salt like Lea & Perins, Soy Sauce, who knows. IMHO it needs some flavor. Hmmmmm.... maybe Heinz 57 or A-1....LOL Maybe some Tony's "More".
BTW gonna tell on myself. We all know that prewashing is important with natural casing, as is the overnight soak. It loosens up the old elasticity so they stretch better and slide on that tube easier. It also helps avoid blow-outs. Right?
Well I had some left from the first batch of hammie stix and they set in a bowl of water in the reefer for over a week. They slid on that tube so easy....... And those tiny little casings are normally at best, a pain in the butt. I expected problems with blow outs because they had become so soft and tender. They didn't let me down. ROFLMAO but I prevailed with the two casings that had been in for the week plus having only 7 blowouts. And two of those were where I literally pulled the casing apart with my hands trying to equalize the meat in the casing. Then you try and pull a little more clean casing off the tube to tie a knot, no way Jose! It was to say the least an adventure to see just how well you can stuff casing.
