Crippled Taylor Ham

[Nefarious]

This will be a knock off from DougE and his version of Taylor Ham, with assistance from SmokinEdge

I can't, until next week, get my grinder out and carry it so I had to be a little different. I cut up the bacon into little chunks.

They are probably bigger then they should be, I just got tired of standing there cutting.

The original called for 70%/30% ground pork to bacon but I cut complete pieces of bacon.

The basic formulation I will use is:

Ground Pork: 742gr 66% from grocery store;
Cubed Bacon: 384gr 34%
Salt: @1.25% 9.27gr based on ground pork weight since bacon already has salt
Cure #1: @.25% 1.85gr based on ground pork weight since bacon already has cure
Sugar @.28% 3.15gr
White Pepper: @.25% 2.82gr
Port Wine: 1/2 Tablespoon
ECA: 5gr

Process:
Mix Salt and Cure #1 into ground pork
Combine ground pork with bacon
Add Sugar, white pepper, and port wine into mixture and mix until sticky
Add ECA before stuffing into 2.5" fibrous casing.

Refrigerate overnight
Poach in SV until IT reaches 152*F [not sure how to measure IT while in SV

Will do later, I'm just getting prepared now.

 

[DougE]

Just let them ride in the SV for an hour or hour and a half and check with an instant read therm. Mine went straight from stuffing to the SV pot. If you go a little over 152* , it isn't a big deal, but you do want them up over 150* for the ECA to activate properly.

 

[DougE]

It might actually be an interesting sausage with the larger chunks of bacon rather than it being ground. The great thing about sausage making is that you can kind of do your own thing, so long as you follow the basic rules for keeping everything safe.

 

[Nefarious]

Here are a couple of pictures of the chubs, I thought I would take more but I am up against a time lock.

Make shift hanger for the refrigerator. I will make then not touch later for overnight.

 

[DougE]

Looking good! I'd prolly just go on and SV, and let the finished chubs set in the fridge over night. The ECA will kick your cure in high gear as the chubs warm in the SV bath.

 

[Nefarious]

Looking good! I'd prolly just go on and SV, and let the finished chubs set in the fridge over night. The ECA will kick your cure in high gear as the chubs warm in the SV bath.

I can't time wise, or I probably would. Sounders are playing.

 

[DougE]

I can't time wise, or I probably would. Sounders are playing.

They will be fine, then, but with ECA, you don't want to hold for very long before applying heat to activate it.

 

[Nefarious]

There is a problem with some air pockets. The meat was so sticky firm, I couldn't get all of the air pockets out.

 

[DougE]

There is a problem with some air pockets. The meat was so sticky firm, I couldn't get all of the air pockets out.

Just prick the air pockets with the point of a knife, sausage pricker, or whatever is handy.

 

[Nefarious]

Just prick the air pockets with the point of a knife, sausage pricker, or whatever is handy.

Now or when I SV it?

 

[DougE]

Now or when I SV it?

I'd do it now.

 

[Nefarious]

Ha ha ha, when the game is over.

 

[DougE]

When making any sausages, you prick any air pockets right after stuffing.

 

[Nefarious]

First time I used the stuffer and couldn't get any help

 

[DougE]

Game? when I'm in sausage making mode, that is the only game that matters. lol

 

[Nefarious]

Sounders vs Minnesota.

 

[DougE]

First time I used the stuffer and couldn't get any help

Help?

 

[Nefarious]

I'm on crutches and have one shoe is 2" higher then the other. I'm usually off balance, the shoe leans me back on my heal.

 

[tx smoker]

Sorry to hear about the current physical impediments. Great job of improvisation though. Looking forward to seeing the finished product.

I can't, until next week, get my grinder out and carry it so I had to be a little different

I had a thought as I was reading this...albeit a bit late for your needs. When I make bacon I take all the "scraps" that aren't suitable for slicing, cut them into moderate sized chunks, and run them through the food processor to make bacon bits. The food processor, if you have one and are able to move it around, might have worked well for breaking down the meat.

Robert

 

[Nefarious]

Finished this afternoon, definitely a learning process.

I changed a couple of things from the original recipe. I only put in 4gr of citric acid, and I used 1.5TB of a hearty Cab, Merlot, Syrah blend.

I put chubs in SV at 152*F to reach IT of 152* like I would with fish or other food. After 3.5 hours IT was 151*. Turned it up to 160* for 30 more minutes and got to 152.x*

For the cooling period I put the SV bags into an ice bath for 30 minutes, then hung for 30 minutes.

I measured the temperature several times during the SV and each time more fat from the sausage rendered. I figure now that I need to use the sausage smoke process, 140*, 150*, 160*. Next time.

You can see the extra space in the casing.

The cut test:

The taste test was excellent, wife even says delicious. Good thing as I have a bunch of it for two people. Will probably have to cut one and a half and freeze it.

I am especially happy with the texture, the chopped bacon adds some character. Since I don't have anything to compare to, I have to say success. From my perspective it could have less citric acid taste. I think the wife likes that but it is a little much for me.

Thanks for watching.