AKA Taylor Ham My version. De bone the blade from the meat. You can use boneless to. Rinse the pork after, sometime you have bone dust from the band saw cutting. 7 lbs of cut pork butt, 2 lbs of brown sugar cured bacon and 1 lb of 90/10 GB ready for grinding. Grinding the meats, Alternating butt, bacon for an even mix. Getting the dry ready after the grind. The dry. Kosher salt White pepper Dextrose Cure 1,,,,1/2 tsp (Bacon has cure in it) Brown sugar The wet Water Red Wine....any kind Mix the dry in the liquid with 2 Tbs fermento added. Hey how bout a little more vino Mix it all up real good. Going to bag it and fridge overnight. I want the flavor to come together for the right taste. If you dont know what NJ Pork roll or Taylor pork roll is just google it.