Cure question for Taylor Ham/Pork Roll

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Shop-Rite carried a store branded pork roll with lots of tang. Wasn't bad at all
Wasn't Taylor ham to me, though. Just something off about it. It may be that I was raised on the flavor profile of the Taylor brand and everything else has an "off" taste to me.
 
  • Like
Reactions: bill ace 350
Wasn't Taylor ham to me, though. Just something off about it. It may be that I was raised on the flavor profile of the Taylor brand and everything else has an "off" taste to me.
I have to agree. Taylor ham is what I was brought up with as well
 
In school as a boy, one of the things on the lunch menu each week was pork roll on a bun (hard roll). I passed and took my own lunch that day. The hard roll was good though.
 
Wasn't Taylor ham to me, though. Just something off about it. It may be that I was raised on the flavor profile of the Taylor brand and everything else has an "off" taste to me.
I have this theory about this and it applies to other things. The original formula is actually dead simple but the imitators think it's actually more complex than it is.
 
  • Like
Reactions: DougE
I have this theory about this and it applies to other things. The original formula is actually dead simple but the imitators think it's actually more complex than it is.
That may well be ........ overengineering, if you will.
 
  • Like
Reactions: zwiller
That may well be ........ overengineering, if you will.
Touche'. Grinding fresh whole spices (WP in this case I think) can be deceptively more complex than you'd suspect: leather/whiskey/hay/barnyard/hints of lemongrass/nutmeg/allspice/mace.
 
  • Like
Reactions: DougE
If anyone is interested, here is the recipe I used, modified from the recipe on Len Poli...

I did a side by side taste test with the actual product this morning, and once again couldn't be happier with the flavor/taste. The tang was on target.

As previously mentioned I will grind a little finer.

Definitely making this again.

Thanks again for all the advice.
Taylor Ham.jpg
 
  • Like
  • Love
Reactions: zwiller and chopsaw
I revisited the German bologna seasoning . Pork butt grind , 25 % bacon . Maple sugar cure , extra white pepper and T-SPX starter . Cooked in the smoker .
Great flavor and texture , but the T-SPX won't give enough tang .
You already suspected that , so good idea changing it .
20241219_060120.jpg
I'm not the expert on this , but I've looked Poli's over enough that I'll say you did everything possible to get that to a Taylor ham finish . really nice work Bill .
 
I revisited the German bologna seasoning . Pork butt grind , 25 % bacon . Maple sugar cure , extra white pepper and T-SPX starter . Cooked in the smoker .
Great flavor and texture , but the T-SPX won't give enough tang .
You already suspected that , so good idea changing it .
View attachment 709606
I'm not the expert on this , but I've looked Poli's over enough that I'll say you did everything possible to get that to a Taylor ham finish . really nice work Bill .
That German bologna looks great.

Thanks!
 
When you went into the Sous Vide did you put them in a plastic bag or just in the bags they are stuffed into?
 
  • Like
Reactions: bill ace 350
Yeah nice job Bill! BOOKMARKED. I am a WP junkie. The rate you used is spot on. It gets a little too barnyard at higher rates used alone. At higher rates the pepper flavor is fantastic but you need another spice to hide that funk. Nutmeg or mace is classic for that.

chopsaw chopsaw Before you give up on TSPX I would suggest trying it at 90F-100F. Maybe do a small scale test?
 
T-SPX ferments around 65 degrees . It just needed to hang longer . It adds to it , just not Taylor tangy .
I've used it in Umai salami and it's great . I like it because I can hang it in the basement .
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky