Cure question for Taylor Ham/Pork Roll

[bill ace 350]

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?


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.

Right. Not smoking them. I have a ton of those casings. Wish I could remember where I bought them!

 

[chopsaw]

I get mine at Butcher supply Company in Nashville .

Packaging - Cloth Bags - Butcher Supply Company

butchersupplycompany.com

 

[bill ace 350]

I get mine at Butcher supply Company in Nashville .

Packaging - Cloth Bags - Butcher Supply Company

butchersupplycompany.com

That's the place!

 

[chopsaw]

That's the only place I could find them . Last time I ordered it took forever . Looks like they have limited stock .
Good company . They were in touch last time to keep me updated .
I buy the 2 pound red stitched .
I might have to take a ride today . I can get Taylors at a Italian market about 10 minutes away .

 

[bill ace 350]

That's the only place I could find them . Last time I ordered it took forever . Looks like they have limited stock .
Good company . They were in touch last time to keep me updated .
I buy the 2 pound red stitched .
I might have to take a ride today . I can get Taylors at a Italian market about 10 minutes away .
View attachment 709483

I can get it at the commissary for +- $10 per pound....

If I can come up with something that is close, save some money...

 

[chopsaw]

For sure . Last time I got it was a few years ago . Price was right .
I might give it another run myself . I have some bacon that's to fatty to fry .
Heck I bet you come up with something that you'll like even better .
Interested to see the SV ferment results .

 

[zwiller]

+1 FYI I personally emailed Hansen to confirm SV is safe for fermenting and they confirmed. As far I know this run is the only time anyone actually fermented a Taylor clone. I don't believe things like ECA are really a good substitute for a ferment.

Not sure if you guys ever had lebanon bologna but I would say it's essentially pork roll made with beef. They make 2 versions and one is sweet (not a fan, it's REALLY sweet) and the other is not. I bet any fan of pork roll would probably like it if you want to play around with something similar but different.

 

[DougE]

I can get Taylors at a Italian market about 10 minutes away .

Kroger also has it at 12 or 13 bucks for one of those little 1 pound chubs. That's what motivated me to come up with my own. Taylor also ships direct, but not cheap either.

 

[bill ace 350]

Bad picture, but.....

I couldn't be happier with the taste/flavor!

Fermented 14 hours at 100f. PH was 4.7.

Almost identical to Taylor's as far as flavor.

I should have ground finer. Lesson learned .

Definitely will make again!

 

[DougE]

Bad picture, but.....

I couldn't be happier with the taste/flavor!

Fermented 14 hours at 100f. PH was 4.7.

Almost identical to Taylor's as far as flavor.

I should have ground finer. Lesson learned .

Definitely will make again!View attachment 709520

Looks fantastic, Bill!

I run everything once through a 4.5mm plate when I make my version.

 

[bill ace 350]

Looks fantastic, Bill!

I run everything through a 4.5mm plate when I make my version.

Thanks! Will also use larger casings next time.

 

[chopsaw]

Looks good Bill .
Didn't buy any , but stopped in today . $6.95 for the 1 lb. chub .
I have a mix hanging in the basement right now . Well see how it turns out . Already turning color .

 

[zwiller]

Stuff is $12/lb here... An amish store about an hour from here they sells their version and the lebanon bologna for $5/lb.

bill ace 350 Congrats! That pretty much confirms my suspicion the ferment is the real key. Did you a cook at all? Isn't the real stuff pre-cooked? The Amish stuff is cooked and is ALOT like bologna. IE you can eat it cold but yeah tastes better cooked.

 

[bill ace 350]

Stuff is $12/lb here... An amish store about an hour from here they sells their version and the lebanon bologna for $5/lb.

bill ace 350 Congrats! That pretty much confirms my suspicion the ferment is the real key. Did you a cook at all? Isn't the real stuff pre-cooked? The Amish stuff is cooked and is ALOT like bologna. IE you can eat it cold but yeah tastes better cooked.

Taylor is precooked. Mine was done in sous vide then heated in a frying pan. Just had a pork roll sandwich for breakfast.

I love Lebanon baloney. Put on some good rye bread with hot mustard, horseradish and sliced onion for an awesome sandwich. Kosher dill and some potato chips on the side!

 

[zwiller]

Taylor is precooked. Mine was done in sous vide then heated in a frying pan. Just had a pork roll sandwich for breakfast.

I get that. You gonna precook when you run it again? I probably will when I run mine. That stuff is little thicker than I normally run so would guess like 2-3 hours @ 140F. Pretty slick to ferment and just finish in the SV.

I love Lebanon baloney. Put on some good rye bread with hot mustard, horseradish and sliced onion for an awesome sandwich. Kosher dill and some potato chips on the side!

OOOOH. That will have to try that. Not gonna lie, I am new to the stuff say in the last few years. NONE of it here in town. We got Trail bologna up the ying yang tho.

 

[bill ace 350]

I get that. You gonna precook when you run it again? I probably will when I run mine. That stuff is little thicker than I normally run so would guess like 2-3 hours @ 140F. Pretty slick to ferment and just finish in the SV.

OOOOH. That will have to try that. Not gonna lie, I am new to the stuff say in the last few years. NONE of it here in town. We got Trail bologna up the ying yang tho.

Yup. I will pre-cook again.

 

[chopsaw]

Lebanon baloney.

I used to be able to get the legit heavy smoked stuff . Was in a cloth bag and real deal smoked and dry cured . I like it better than the sweet .

 

[bill ace 350]

I used to be able to get the legit heavy smoked stuff . Was in a cloth bag and real deal smoked and dry cured . I like it better than the sweet .

I don't care for the sweet much either.

 

[DougE]

I've tried about all the versions of pork roll sold in the NJ area ...... Taylors is the one I prefer and what I tried to replicate. I don't care for the flavor profile of the other offerings.

 

[bill ace 350]

I've tried about all the versions of pork roll sold in the NJ area ...... Taylors is the one I prefer and what I tried to replicate. I don't care for the flavor profile of the other offerings.

Shop-Rite carried a store branded pork roll with lots of tang. Wasn't bad at all