Encapsulated citric acid. It works both as a cure accelerator and a PH reducer, so you get a "tang" in the meat similar to fermentation. It's temperature activated and starts releasing at about 135°. It's the last ingredient you mix into your sausage batter, and it's recommended that you go straight to smoking/finishing the sausage after it's added.
Post me the link in PM, if you don't care, I'm always up for a pork roll recipe I can use to maybe improve on my own.SherryT great job!
I've posted a pretty long post on pork roll at another forum, Meatgistics, but won't post a link due to just reading something from mod not to post other internet links.
Post was from the board owner. You could always copy paste your info to a post here.
I've posted a pretty long post on pork roll at another forum, Meatgistics, but won't post a link due to just reading something from mod not to post other internet links.
Nothing like a Taylor ham, egg, and cheese sammy on a hard roll from a deli or off the roach coach. I've always been in the no ketchup camp, though.Looks great! But is it a "real" hard roll from NJ / NYC???
Looks like you are missing a little bit of ketchup to make it official! You are really making miss the stuff now - for a time it seems like every morning I ate a Taylor ham and egg with cheese on a hard roll somewhere in northern NJ / Manhattan.
Great memories!!!
I've eaten from some awesome roach-coaches all around the city!
I miss the hard rolls - some mornings a coffee and a buttered roll was heaven!
One thing I learned many years ago when I moved to the south is that "crusty" bread would be associated with being stale, which is why you won't find things like hard rolls and crusty Italian bread. It's a fair tradeoff though, I'd much rather be here in Kentucky, than back up north.I've eaten from some awesome roach-coaches all around the city!
I'm seeing that, too. I moved to Kentucky in early 1984 and about the only bread available was so gummy would stick to your teeth. I learned to bake bread for that reason, but maybe 10 or so years ago, I developed issues with gluten, so all my bread recipes I developed kind of went south, no pun intended. I can bake an acceptable gluten free bread, but it still isn't real bread.
They sell the real McCoy in our local HEB (I wonder who thought that one up?) so I bought some but had to skip the wonder-bread sponge rolls that HEB calls Kaiser rolls and just cook the Taylor ham with a couple of eggs and enjoy! Beside - my doc would blow a gasket if I ate any wonder-bread of any kind. Nevertheless that Taylor ham is good stuff - reminds me of home!
