Search found 21 matches

by Reggie
Thu Jan 21, 2016 20:48
Forum: Smoked pork products
Topic: Andouille with cubed Ham
Replies: 24
Views: 19475

Nice Job Reggie!!! Also love the cutting board and old maple chairs 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 ...
by Reggie
Thu Jan 21, 2016 10:36
Forum: Smoked pork products
Topic: Andouille with cubed Ham
Replies: 24
Views: 19475

Pics are below. I'm pleased with how this turned out. It is slightly sweet due to the sugar in the ham, but this is not off-putting. It is not too salty, and I decided to use the small bore hog casings to try and ensure a better "bind." It worked, although when I fried up a couple of test pieces bef...
by Reggie
Wed Jan 20, 2016 10:48
Forum: Smoked pork products
Topic: Andouille with cubed Ham
Replies: 24
Views: 19475

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 ...
by Reggie
Tue Jan 19, 2016 10:35
Forum: Smoked pork products
Topic: Andouille with cubed Ham
Replies: 24
Views: 19475

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?) Reggie- 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 Ditto...
by Reggie
Mon Jan 18, 2016 10:02
Forum: Smoked pork products
Topic: Andouille with cubed Ham
Replies: 24
Views: 19475

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?) Won't that make the ham too salty? Clarification on this would be appreciated. Thanks, Reggie
by Reggie
Sun Jan 17, 2016 11:44
Forum: Smoked pork products
Topic: Andouille with cubed Ham
Replies: 24
Views: 19475

Reggie, what you are doing is on the lines of what some call force meats. The principles here are the base of things like terrines, pate's, galantines and sausages. There tons of different ways and styles to do this but the basic principles are pretty much the same so all you need to do is experime...
by Reggie
Fri Jan 15, 2016 18:29
Forum: Smoked pork products
Topic: Andouille with cubed Ham
Replies: 24
Views: 19475

Try going 60/40 or less and make it look like the fat chunks in Butterbeans Mortadela... It might work but the ham chunks might separate when you smoke/cook it as the moisture contents of the meats are a lot different. good luck ! photo courtesy of Butterbean [url=http://i1289.photobucket.com/album...
by Reggie
Fri Jan 15, 2016 13:13
Forum: Smoked pork products
Topic: Andouille with cubed Ham
Replies: 24
Views: 19475

Regie You really cant substitute an already finished product like ham into a recipe that calls for fresh. The ham wont flavor the same as the raw meat. I hope that makes sense. I am interested in adjusting the spice mixture, starting with the cure and the salt to create a product that will have "an...
by Reggie
Thu Jan 14, 2016 22:18
Forum: Smoked pork products
Topic: Andouille with cubed Ham
Replies: 24
Views: 19475

Its 1 tsp per pound of uncured meat so you would be adding to much. The ham is cured so don't count that. Yes, you reduce it. So, my plan is to mix entire spice recipe for 5 lbs of Andouille into 1 lb of meat paste binder. Then to mix it with 4 lbs of cubed ham and let sit at room temperature for a...
by Reggie
Thu Jan 14, 2016 21:55
Forum: Smoked pork products
Topic: Andouille with cubed Ham
Replies: 24
Views: 19475

I'm not sure I'm following you when you say cubed ham. Is this cubed cured ham? Do you really mean 1 tsp of cure 1 in 1 lb of mince? If I were making it with fresh meat, I would chunk the meat up and salt and cure it before grinding. Then treat each separately then combine before stuffing. This is ...
by Reggie
Thu Jan 14, 2016 11:30
Forum: Smoked pork products
Topic: Andouille with cubed Ham
Replies: 24
Views: 19475

Andouille with cubed Ham

I have a frozen 10 lb. Shank Portion Ham that I would like to "cube up" and substitute for the fresh cubed shoulder in one of Len Poli's Andouille formulations. He actually has 2 recipes and I would like to use the spice profile from the first Recipe and apply it to the 2nd recipe - which calls for ...
by Reggie
Wed Dec 24, 2014 19:41
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 192462

The biggest revelation this year though came when I put the lard I rendered last year into a cast iron dutch oven and made some fried chicken. Hey Reggie I got that revelation too. I started raising my own pigs a couple years ago, and when it's your own pig you don't want to waste anything. So I re...
by Reggie
Wed Dec 17, 2014 22:36
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 192462

MORTON TENDER QUICK and MORTON SUGAR CURE NOTE: Morton Tender Quick is not a meat tenderizer, or should either be used as a seasoning. These two premixes are essentially the same, and can be used interchangeably. Both are considered fast cures. The difference between the two is that the Sugar Cure ...
by Reggie
Wed Dec 17, 2014 12:35
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 192462

I think I may have tripled the ratio using the pink salt amount without it registering that the tender quick method would have required 3 Tablespoons per 3 pound slab instead of just 1. Reggie, Morton's TQ and Cure#1 are not interchangeable. When using MTQ, follow their recipies and do not add addi...
by Reggie
Tue Dec 16, 2014 14:46
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 192462

Wow Reggie those are beautiful slabs of bacon! Where the heck did you source such thick specimens? Congrats on your smoker. Lots of the guys on the Polish forum have drum smokers and produce wonderful stuff. It takes time and many sessions in mastering the art of smoking in one of these. Can post a...