Hi New Guys - Introduce Yourself
The short answer is that this is not the way to make sausage. While there are myriads of methods to create sausage, using cooked and processed meats is not one of them. Ham is already a seasoned, smoked and cooked product, what is the purpose of grinding it and stuffing into a casing? And doing so will not extend the shelf life of of such a creation, if anything it will probaly shorten it. And as Bob pointed out, the proteins in the ham have been denatured, the meat will not bind and what you will have is a bunch of crumbs in a casing. That is not sausage.CmdrDick wrote:I was thinking about taking a "Ready to Eat" whole Ham and chopping it up and making sausage.
I suggest you take a bit of time and read about the basics of sausage making that is available on our site. Start with the section on meat selection. https://www.meatsandsausages.com/sausag ... -selectionCmdrDick wrote:"Properly" is the part that is not clear.
New Guy, North Eastern US
Hello Everyone,
I'm from the North east corner of the US, aka, New England States.
Been watchin this site for years and have learned and used a lot of information from you all.
I've progressed a long way with my charcuterie, smoking meats, and BBQin, and would like to join in with you all learning more, and sharing what I've learned from experiences.
Thanks hope to chat wit you.
I'm from the North east corner of the US, aka, New England States.
Been watchin this site for years and have learned and used a lot of information from you all.
I've progressed a long way with my charcuterie, smoking meats, and BBQin, and would like to join in with you all learning more, and sharing what I've learned from experiences.
Thanks hope to chat wit you.
- Butterbean
- Moderator
- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Most people on all forums on the net have abandoned Photobucket due to there attempt to force members to subscribe or not display the pics.Kijek wrote:I see the photobucket icon, that's where I get my pics from, but the funny thing is I can't seem to find where to resize the pics, but like I said I'm working on it.
Any suggestions?
While there are various free choices, IMGUR is very easy to use. The optimum size for displaying on forums is automatically adjusted, you can still resize if you wish by editing photos
West Coast B.C.
Hi Everyone
Hope this lands in the right place ! New to this site . I worked in the meat business for over 25 years , boning , slaughtering . I have no experience making sausages though. I have lots of knives and a good quality hand grinder. Thought I would like to start by making some sausages patties that I can freeze for later consumption. So if you could direct me to the right forum and who to ask that would be great ! P.S. I don't think this went into the introduce yourself thread in Hyde Park . Could you help me get it to there ?
Many Thanks !
Knifeman
Hope this lands in the right place ! New to this site . I worked in the meat business for over 25 years , boning , slaughtering . I have no experience making sausages though. I have lots of knives and a good quality hand grinder. Thought I would like to start by making some sausages patties that I can freeze for later consumption. So if you could direct me to the right forum and who to ask that would be great ! P.S. I don't think this went into the introduce yourself thread in Hyde Park . Could you help me get it to there ?
Many Thanks !
Knifeman
Last edited by Knifeman on Mon Jan 22, 2018 00:58, edited 1 time in total.