Pork Roll or Taylor Ham?

[mr_whipple]

YEP!



I think pork roll/bologna/Spam are like 90% the same but each having a nuance. I am of the opinion the reason the pork roll is such a big deal is that those people do not have access to good bologna and just the typical Oscar Meyer. I would bet serious dough that anyone into pork roll would get their minds blown trying a non sweet Lebanon bologna. It's pork roll on steroids.

Grew up with open faced chipped beef SOS. Was not really into it but have not ever had any good stuff like that in the picture just the small packaged stuff.



Great point and wrong word choice for sure.

No harm no foul. I am not hatin'!!!

 

[DougE]

I also love a Pork Roll Egg and Cheese on hard roll.

What are these hard rolls you speak of? Haven't seen one since leaving NJ in the mid 80s lol.

Seems like around these parts, any bread that is hard is considered stale.

 

[DEERMAKER]

Might be time to take the 10 minute ride to Mannino's meat market .
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I made it a bit ago using some online versions , it came out pretty darn good. I grew up with this meat ouside Philadelphia area and it was a staple!

 

[bill ace 350]

I've had various brands of pork roll over the years, but Taylor was always my favorite and the one I came pretty close to replicating it in my attempts at recreating it for myself.

I made it for the first time last winter anf was pleased with how it turned out.

Need to try again soon, with a different starter for a little more tang. I used your and Len Poli's recipe as my guide.

 

[zwiller]

If you want a to try something different, try weisswurst with an egg or something for your breakfast. WW is ONLY breakfast food for Germans. I SV mine so they're fully cooked and just takes a 30s nuke.

 

[bill ace 350]

If you want a to try something different, try weisswurst with an egg or something for your breakfast. WW is ONLY breakfast food for Germans. I SV mine so they're fully cooked and just takes a 30s nuke.

I'll try it. I like hot italian with breakfast too

 

[zwiller]

I'll try it. I like hot italian with breakfast too

I had this idea... I took a pork loin and rubbed with Leggs Hot Italian sausage mix and cure, held like 2-3 weeks, did a (fast smoke) cook on the Smokefire. Oh yeah it jammed for BF. I want to try and ferment it someday.

 

[DougE]

I made it for the first time last winter anf was pleased with how it turned out.

Need to try again soon, with a different starter for a little more tang. I used your and Len Poli's recipe as my guide.

I more or less went with one of the posts on Poli's forum and thought it really came close to the original in my side by side taste test. Gave some to other family members who grew up in Jersey and they thought it was close enough that they couldn't tell the difference either.

 

[MJB05615]

What are these hard rolls you speak of? Haven't seen one since leaving NJ in the mid 80s lol.

Seems like around these parts, any bread that is hard is considered stale.

Closest thing to a Hard Roll here is the Kaiser rolls they sell at Publix. Similar but not as good.

 

[Smoke-Chem BBQ]

My wife is a Jersey Girl, and she loves the stuff. I've never understood the attraction, I don't care for it at all. My unhealthy pork product of choice is bacon!

She was traumatized when we moved to Idaho (back to Idaho, in my case) and she knew no one made the pork roll/egg/cheese breakfast sandwiches she grew up with. Disaster was averted when I found the local Fred Meyer (part of the Kroger family) stocks the stuff. Albeit at stupid high prices, but it is worth it to keep her happy.

 

[zwiller]

Need to try again soon, with a different starter for a little more tang. I used your and Len Poli's recipe as my guide.

Not sure why but from some reason most people grab TSPX first and it's a shame as it's far too mild for my liking. I grabbed FRM52 it was a HUGE upgrade. Cheaper too. Yes its IS tangier but also more complex tasting. I personally think the ferment is the star of the show for pork roll. Spice profile is restrained to celebrate the ferment. VERY hard to replicate that flavor and hacks like port/etc fall short. Fermenting is super easy but people get intimidated by it. I make a summer sausage that is like 4 ingredients but the ferment makes it seem like there is more going on you think so it's not just tang per se.