Pork Roll Time...oh boy! Beware....MANY Pix!

[gunny r]

[h1]Now that looks great. 

[/h1]

 

[jsk0307]

Looks fantastic!  I grew up in NJ and this was a regular part of our breakfasts.  Here in PA it's really hard to find.  I still have some family in NJ and they might bring some once a year.  Sure would be nice to be able to make my own.  I'll have to give it a try someday when I have the right equipment.

 

[pearlheartgtr]

Ok... This is now added to my "Must Make" list (even though I have never had Taylor Ham before).

 

[couger78]

Ok... This is now added to my "Must Make" list (even though I have never had Taylor Ham before).

I had never heard of it either until about 30 years ago when my New Jersey relatives invaded California, bringing with them multiple chubs of both the Taylors ham and a load of kielbasa!

Being in NY, I'd have thought you would have come across it at some point. Maybe it's just 'bigger' in NJ and Pennsylvania.....

Kevin

 

[humdinger]

Looks soo good frying in that pan. Never heard of Pork Roll up here in "Dee-troit", but it's a big melting pot so I'll keep an eye out. You never know.....thanks for posting. Nice pics.

 

[jerseyhunter]

This definitely needs a bump

 

[tink3872]

Looking good cougar.

 

[chilerelleno]

Looking good cougar.

Ummm... You should realize that this thread is over 2.5 years dead.
Last post before your gravedig was Feb 2015
:hit:

 

[pa42phigh]

Here's what I used to make this. DO adjust the ECA to your tastes.

WE like a lot of TANG so used the max amount shown.

Kevin

PORK ROLL (TAYLORS HAM)

Pork Butt/Picnic......7lbs/3175g

Hickory-smoked Bacon.........3lbs/1361g

Kosher Salt....34g

Dextrose.......18g

Cure#1.........10.5g*

White Pepper...11g

Port...................2 TBL

Encapsulated Citric Acid (ECA)......17g—34g**

*Less needed due to cure present in bacon

** Level of tang; adjust to taste.

1. Partially freeze bacon & pork

2. Grind bacon & pork through medium plate

3. Mix pork, bacon & all spices, cure & port—except for the ECA.

4. Regrind the mixture with a fine plate (3mm) —if smoother consistency is desired.

5. Add ECA & mix well before stuffing.

6. Fry a sample & adjust seasonings if necessary

7. Stuff into 3”+ fibrous casings or muslin sack(s).

SMOKE

Prewarm smoker to 120°

• Hang chubs for an hour or so to dry.

• Smoke at 130-150° for 3-4 hours until IT reaches 125° or higher.

POACH

Poach in 165° water bath until IT hits 152°

Drop in ice bath & keep them there until IT reaches 100°

Refrigerate overnight to firm before slicing.

The original recipe calls for lhp is that what you use to replace it, Eca? Can this be substituted in other recipes as well. I’m New to sausage making thx

 

[SmokinAl]

My God that looks good!
I will definitely have to try that this winter when it’s too cold to go outside, which may be this Tues. and Wed.!
Thanks for posting this recipe!
Al