Leftover MAK Hamzilla?

Well ya make it into MAK Hamzilla Tex/Mex Slim Jims of course

2 lbs of the MAK Hamzilla. Tossed on some Acapluco Gold Tex/Mex.





Ground the Hamzilla. Mix is a tad dry.........




So i added more water with Tex/Mex and 1/4 tsp cure.



Pre heated my MAK on smoke setting.


And

Stuffed away.



Hickory going.





Be back later.

looks good. yummy, yummy stuff going on there.

Got the hamzilla sticks done. Really no need to bloom so they are cooling and will prob wrinkle some.

Hamzilla sticks - AWESOME!

Quick question: What was the extra cure for, or was the ham not cured?

Can't wait to see what these look like when done and one is sliced to show off the insides!

TentHunter said:

Hamzilla sticks - AWESOME!

Quick question: What was the extra cure for, or was the ham not cured?

Can't wait to see what these look like when done and one is sliced to show off the insides!

Click to expand...

Yeah the ham was cured with the brine. I just threw the extra in just for the heck of it.

Turned out decent but will do different next time like grind fresh uncooked ham with a fat cut in. Then smoke in my normal way.
Kinda dry without the fat content.

Hey ya win some ya loose some.

Never seen ham sticks before this post.

I love this idea... I can see doing this with different flavor profiles: Honey, Maple, Brown Sugar & Spice...

You've got me going now Rick!

Ham Sticks... Yeah boy!

Just another thing about pellet cooking. there are no bad cooks, only some better than others. I love to follow Rick's "projects", they all look so good.

Art

nepas, your "losses" smoking and cooking crush most peoples wins! Thanks for sharing another cool project.