Cure question for Taylor Ham/Pork Roll

[bill ace 350]

I have a 70% pork and 30% bacon.

I am going for 2% salt based on the pork alone.

Should I base my cure #1 percentage on only the pork as well, since the bacon has cure?


Thanks

 

[bill ace 350]

Please disregard. Found the answer.

 

[zwiller]

Please disregard. Found the answer.

No need to disregard, good question. Cure based on the pork alone right? That's how I did it. One winter I ran a bunch of stuff with bacon in the mix and REALLY liked what it brought. On the ferment I liked FMR52 WAY more than stpx in the stuff I did. Still have not have pork roll but if it's tang is similar to summer sausage I think tspx is a little too mild for that. SV ferment sounds like a winner to me. @chopsaw and I have found that often times you might end up making something better than what you were trying to copy. Good luck and keep us posted.

 

[mr_whipple]

2 Guys and a cooler did Taylor pork roll in this season of celebrate sausage also.

 

[chopsaw]

Stick with one guy and some smarts .
I made Owens German bologna one time , and subbed in a pound of bacon . It was damn close to pork roll . If I had used a culture it would have been right there I bet .
Interested in your results .

 

[bill ace 350]

No need to disregard, good question. Cure based on the pork alone right? That's how I did it. One winter I ran a bunch of stuff with bacon in the mix and REALLY liked what it brought. On the ferment I liked FMR52 WAY more than stpx in the stuff I did. Still have not have pork roll but if it's tang is similar to summer sausage I think tspx is a little too mild for that. SV ferment sounds like a winner to me. @chopsaw and I have found that often times you might end up making something better than what you were trying to copy. Good luck and keep us posted.

Yup, based cure on weight of pork alone. I'll have to try the T-SPX, that's all I have...

This is my weekend project....

 

[DougE]

When I do Taylor Ham, I base my cure and salt amounts on just the ground pork. The bacon is already cured. The salt content already in bacon is the same as what I'm adding so it isn't going to take on anything from the additional salt/cure.

 

[bill ace 350]

Ok. Getting a later than expected start....

One(I hope) last question....

I don't have sodium erythorbate.

Can I mix the starter culture(F-LC) directly into the grind then stuff and ferment, or do I let the grind cure overnight then add culture and stuff/ferment?

Thanks

 

[zwiller]

Add it all and go! Do not recall ever seeing anything contrary to that. In my mind the curing occurs mostly before the ferment gets going.

 

[bill ace 350]

Add it all and go! Do not recall ever seeing anything contrary to that. In my mind the curing occurs mostly before the ferment gets going.

Sounds good. Going to mix, stuff then into sous vide at 100f for 18 hours.

Thanks for the reassurance!

 

[chopsaw]

Sounds good. Going to mix, stuff then into sous vide at 100f for 18 hours.

Did you change cultures ? T-SPX ferments around 65 / 75 degrees .

 

[bill ace 350]

Did you change cultures ? T-SPX ferments around 65 / 75 degrees .

Yes. F-LC

 

[bill ace 350]

 

[bill ace 350]

Stuffed and in sous vide for fermentation

 

[DougE]

Looking good so far. Sodium erythorbate isn't a mandatory ingredient in this or any sausage. It does, however, preserve that "cured" color and prevent fat rancidity in your stored product.

 

[DougE]

I'll add that while erythotbate does also act as a cure accelerator to some degree (it isn't instant, as in, BAM it's cured) but your ferment time will give the cure plenty of time to do its thing.

 

[chopsaw]

Looks good . I just got a new batch of bags .

 

[bill ace 350]

Looks good . I just got a new batch of bags .

Thanks. Test patty was pretty good. Glad I went with 2% salt.....

Things I will do differently next time:

1. Use bacon ends. I used bacon, lots of fat.

2. Either grind twice or go through the smallest plate.....

I ground once through the medium plate that comes with the LEM #12. Not sure of the size.

Right now I am most concerned with the flavor profile.

Will check PH then decide when to bump.sous vide temp to cook....

 

[bill ace 350]

Thanks everyone for helping and answering my questions. Greatly appreciated.

 

[zwiller]

Looking good. LOVE those casings. I have a few but waiting to use them until I get something worthy dialed in. Not smoking as you used bacon right?

Right now I am most concerned with the flavor profile.

If you got a decent bit of white pepper in there you should be on point and close. IMO Taylor is essentially cooked teawurst so you can glean the spice profiles from other places for ideas. Allspice/cardamom/etc, that said WP is a BIG deal and pretty complex on it's own.