NJ Pork Roll

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BGKYSmoker

Nepas OTBS #242
Original poster
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Dec 25, 2010
13,981
11,379
Rineyville, KY
AKA Taylor Ham

My version.

De bone the blade from the meat. You can use boneless to.

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Rinse the pork after, sometime you have bone dust from the band saw cutting.

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7 lbs of cut pork butt, 2 lbs of brown sugar cured bacon and 1 lb of 90/10 GB ready for grinding.

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Grinding the meats, Alternating butt, bacon for an even mix.

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Getting the dry ready after the grind.

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The dry.

Kosher salt

White pepper

Dextrose

Cure 1,,,,1/2 tsp (Bacon has cure in it)

Brown sugar

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The wet

Water

Red Wine....any kind

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Mix the dry in the liquid with 2 Tbs fermento added.

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Hey how bout a little more vino
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Mix it all up real good.

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Going to bag it and fridge overnight. I want the flavor to come together for the right taste.

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If you dont know what  NJ Pork roll or Taylor pork roll is just google it.
 
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Reactions: plj
I love Taylor Pork Roll-----Always have!

It used to come in a bag, like "Bag Sausage".

MMMmmmm---Simple---With yellow mustard on a steamed hamburger roll.

Occasionally with a slice of cheese.

I'm watching!

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Bear
 
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Now on my last trip I heard of Jersey roll/taylor ham for the first time. I got to taste it and it wasn't bad at all. Now Thanks for the recipe maybe I'll make some and send it up to my cousins who live there and probably have never had it.
 
I cannot believe you can make this! We have Taylor pork roll all the time and absolutely, positively love it. I have never heard of anyone making this of all things. Nepas just continues to blow me away. Damn! Okay, I'm from Jersey, most of you wouldn't understand.
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Never heard of it here in Kansas...
Its a product of the Eastern states, PA, NJ, NY, DEL

Like a pork sausage type thing that you can fry up slices.

Goes by different names. Taylor roll, Taylor loaf, Pork roll
 
I cannot believe you can make this! We have Taylor pork roll all the time and absolutely, positively love it. I have never heard of anyone making this of all things. Nepas just continues to blow me away. Damn! Okay, I'm from Jersey, most of you wouldn't understand.
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I understand fully!

Bear
 
I got a late start on the prok roll after doing some honey do's.

.

Anyways

Got the stuffer out and large tube.

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And some cotton muslin bags to keep the pork roll close to original.

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Ahh heck and a couple clear casings to.

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Smoker time.

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Prob be up most the night with these.

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Looking real good so far, Nepas old Buddy!!!

Hey----Anybody else agree that 3 thin slices (about 1/4" each) of fried Pork Roll in a sammy, is better than one slice at 3/4" thick???

Bear
 
Getting close to IT, Soon to pull.

Have foil pans under the chubs just in case some dripping, dont need a fire.

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Napas ( the sausage man ) that looks great . I have made pork roll before with 50 /50 pork /deer meat mix and it turned out very tasty .The last step in the reciepe I used called to boil the sausage did you do the same ?
 
Napas ( the sausage man ) that looks great . I have made pork roll before with 50 /50 pork /deer meat mix and it turned out very tasty .The last step in the reciepe I used called to boil the sausage did you do the same ?


No i didnt boil it. With the fat content it would have had a fat-out.

I went all the way in the smoker with it. 1.5 hours of smoke and the rest bumping heat to 165*  Took the IT of the pork to 155* cuz most the time you will fry the pork roll slices. It sorta like a round spam (for those of you who have never had pork roll)

I normally dont cut the sausage stuff right out from the casing but this time i did, i needed to look at it and get a taste. Taste like Taylor but better.

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