Homemade Sausage Making

Hi Sausage Makers!
This board has been pretty quiet lately. Hope everyone had a nice summer. Does anyone know how to make Deviled Ham? I'm not even sure if Poland has the product. It is a grainy, fatty ham, cooked in the can, and spreadable on bread or crackers. Its a little like a pate' but more grainy. Anyone have a recipe?
Best wishes, Chuckwagon

Hi Chuckwagon, true, the holidays are over, time to make some sausages
Is it prepared only using ham or pork in general?
We have plenty of recipes for pork canned meat.
for example:

Hi Siara, Thanks for the pics. What are these marvelous looking canned meats? Yum yum! I really like the appearance of the one on the left, but I imagine the gel and fat on the meat on the right makes it tasty as can be. What do you call this? Wow, what are the little specs of spice I can see in the photo? It looks sooooo tasty!
I believe Deviled Ham is similar but ground up more - until its about the consistency wet sawdust but sort of smoky and mild. It spreads on crackers or bread.
Best wishes, Chuckwagon

Chuckwagon I sent you an e-mail with a link to a Deviled ham recipe. Siara post some recipes for pressed ham, I finally found a ham press and it should be here today. I think I got the only one in the USA they are real hard to find here.

Trosky

Hey Hey Trosky to the rescue! Thank you big guy!
Our friend in Ohio sends this recipe to us with credit to the Food Network. Who is going to mix some up beside me? I'll bet Dave Zac and Chudziak make it too. It looks pretty good.

Click on this link: http://www.foodnetwork.com/recipes/ham- ... index.html

[USA] Trosky's Deviled Ham

1 pound smoked ham, cut into 1-inch cubes
1/2 cup mayonnaise
1/4 cup prepared mustard
1/2 cup chopped onion
2 tablespoons chopped fresh parsley leaves
3 tablespoons maple syrup
2 tablespoons hot sauce (recommended: Tabasco)
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1 teaspoon mustard powder
Salt
Pepper

Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.

Thanks Siara & Trosky,
Best wishes, Chuckwagon

Boy howdy will I try this recipe. I have a little ham in the freezer...Hmmm

Thanks Folks

Just finished slicing some ham and had some odd pieces and remembered this thread. Put it together with the exception of maple syrup - I used cane - and it is wonderful and when it comes to ham salad and ham spread I am beyond picky but this is beyond good. Thanks for posting this.

I cannot add a recipe, but I sure do remember the cans of Underwood deviled ham that I had as a kid. I think they had a devil on the label if memory serves....good stuff, home made has to be great!

Hey Trosky where did you get the ham press I would like one and know at least 2 others who want one also?

Hey Big Guy, you could add me to that list. If you ever find a ham press.

700 g Pork shoulder 300 g Pork bacon
SPICES
5 g White Pepper.
2.5 g Mustard powder.
0.5 g Cloves.
0.5 g Nutmeg.
4 g Cayenne pepper (Hot). 1.5 g ground coriander seeds. 40 g Potato starch.
150 g Water.
ADDITIVES
20 g fine salt.
5 g Sucrose (Sugar).
3 g CURE SALT #1
1 g SODIUM ERYTHORBATE

Thanks for the list of ingredients. Can you also post the rest of the recipe?

jym571 wrote: ↑

Fri May 31, 2024 09:07

700 g Pork shoulder 300 g back fat


recipe 1
powdered spices
5 g White Pepper.
2.5 g Mustard powder.
0.5 g Cloves.
0.5 g Nutmeg.
4 g Cayenne pepper (Hot).
1.5 g ground coriander seeds.
40 g Potato starch. or cassava starch or
corn starch
150 g Water.
ADDITIVES
20 g salt.
5 g Sucrose (Sugar).
3 g CURE SALT #1
1 g SODIUM ERYTHORBATE

procedure

recipe 2
powdered spices
white pepper 4 gr
mustard seeds 2 gr
cloves 0.5 gr
nutmeg 0.5 gr
Cayenne pepper (Hot). 4 gr
paprika 1 gr
40 g Potato starch. or cassava starch or
corn starch
150 g Water.
ADDITIVES
20 g salt.
5 g Sucrose (Sugar).
3 g CURE SALT #1
1 g SODIUM ERYTHORBATE.


We can add turmeric and remove or reduce the amount of spices, only the starch cannot be removed from the recipe since it is responsible for making it unctuous.


1._ we grind the meat and back fat with a disc of 5. The meats must be cold but not frozen
2._ we add the additives and spices to the water, incorporate them and add them to the meat, mixing so that there is a homogeneous mass.
3._ we put the meat in a jar or vacuum bag and proceed to cook in water at 85º C until the internal temperature is 75º C
4._ Once our ham is cooked, we will grind it in a 3 mm disk 2 times (when we take our ham out of the bag or jar it will have liquid, we reserve it)
5._ we add the liquid from the ham and our crushed ham to the food processor to make a paste, we will leave it to our liking
Any questions, I am happy to be there for you, greetings

redzed wrote: ↑

Fri May 31, 2024 19:57

Thanks for the list of ingredients. Can you also post the rest of the recipe?

I already updated the recipe, greetings