Honey Roll Recipe
We have the Web's most trusted homemade sausage recipes, we can show you how to make delicious honey roll using your meat and our popular smoked honey roll recipe. Honey roll makes a great sandwich, especially when it’s used in combination with other luncheon meats.
4 1/2 lbs beef chuck (2.1 kg)
1/2 lb fresh beef fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1 tsp nutmeg (2.0 g)
3/4 tsp ginger powder (1.73 g)
1 1/2 tsp onion powder (5.4 g)
2 1/2 tsp white pepper (6.75 g)
2 tbsp brown sugar, packed (29.4 g)
1 cup non-fat dry milk (94.6 g)*
1 cup honey (336 g)
3 1/2” (90mm) fibrous casing
1. Chill beef and fat to 34°F (1°C), grind one time through a 3/16” (5 mm) plate.
2. Combine ground meat with remaining ingredients, mix well until mixture is sticky and batter like.
3. Stuff freshly mixed meat batter into fibrous casings cut into lengths to fit your smoker. Refrigerate overnight to cure.
4. Next day, hang rolls in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually raise (in half hour increments) smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until rolls reach an internal temperature of 152°F (67°C)*.
7. Upon reaching 152°F (67°C), remove rolls, shower with cold water until internal temperature drops to 110°F (43°C).
8. Hang honey rolls at room temperature for 1 hour to bloom.
9. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.
You can reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 125°F (52°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C).
Hunters may use venison in place of the beef chuck to produce a first-rate honey roll. Use 80-85% lean venison trim to 20-15% fresh beef fat.
*The USDA recommends cooking sausage to an internal temperature of 160°F (71°C).
*You may use soy-protein concentrate in place of non-fat dry milk.