Here's what I used to make this. DO adjust the ECA to your tastes.
WE like a lot of TANG so used the max amount shown.
Kevin
PORK ROLL (TAYLORS HAM)
Pork Butt/Picnic......7lbs/3175g
Hickory-smoked Bacon.........3lbs/1361g
Kosher Salt....34g
Dextrose.......18g
Cure#1.........10.5g*
White Pepper...11g
Port...................2 TBL
Encapsulated Citric Acid (ECA)......17g—34g**
*Less needed due to cure present in bacon
** Level of tang; adjust to taste.
1. Partially freeze bacon & pork
2. Grind bacon & pork through medium plate
3. Mix pork, bacon & all spices, cure & port—except for the ECA.
4. Regrind the mixture with a fine plate (3mm) —if smoother consistency is desired.
5. Add ECA & mix well before stuffing.
6. Fry a sample & adjust seasonings if necessary
7. Stuff into 3”+ fibrous casings or muslin sack(s).
SMOKE
Prewarm smoker to 120°
• Hang chubs for an hour or so to dry.
• Smoke at 130-150° for 3-4 hours until IT reaches 125° or higher.
POACH
Poach in 165° water bath until IT hits 152°
Drop in ice bath & keep them there until IT reaches 100°
Refrigerate overnight to firm before slicing.