Taylor Ham/Pork Roll sarter culture

[bill ace 350]

Second try at Taylor Ham/Pork Roll...

First was with ECA and turned out a disaster because of temperature spikes...

This weekend I will try again

Anyway, this time I will use the recipe posted on Len Poli's site.

I have T-SPX

Will that give the tangy tastse associated with Taylor Ham?
 
Plan on fermenting sous vide, light cold smoke, the back into sous vide until done.

Using cloth bags.

Shopping for Pork and bacon ends tomorrow.

Will post pics.

 

[Brokenhandle]

Can't help you but think @DougE made a thread on a good Taylor ham .

Ryan

 

[bill ace 350]

Can't help you but think @DougE made a thread on a good Taylor ham .

Ryan

Thanks. If memory serves me, his recipe is based on Len Polis but he substituted ECA for starter cultures.

I guess my question should be, does anyone think the T-SPX will give a flavor similar to the Taylor product.

 

[DougE]

Thanks. If memory serves me, his recipe is based on Len Polis but he substituted ECA for starter cultures.

I guess my question should be, does anyone think the T-SPX will give a flavor similar to the Taylor product.

Yes, I used ECA, which gave me an almost identical tang compared to the real deal, which is fermented.

As yet, I'm not well schooled on cultures ..... Time, temp, what PH drop to expect, etc, but I'm sure one of the other guys will chime in.

 

[DougE]

Anyway, this time I will use the recipe posted on Len Poli's site.

Read through my thread. I seem to recall the guy who posted the recipe on Poli's site commented that he would have used a different culture but used what he had. I also recall he said he'd leave out the port wine. I don't think the wine brought anything negative into the final product though.

 

[chopsaw]

T-SPX will give a flavor similar to the Taylor product.

It will help . Maybe not exactly the same .
Add some dextrose to wake it up before you mix it in .
Do you have an area that stays around 65 / 70 degrees ? I would hang it if you do .
I do a full 72 hours , but over night might be good for that . Smoke then SV if you want .
The sugar in the wine will help with the fermentation as will the dextrose .

 

[bill ace 350]

Yes, I used ECA, which gave me an almost identical tang compared to the real deal, which is fermented.

As yet, I'm not well schooled on cultures ..... Time, temp, what PH drop to expect, etc, but I'm sure one of the other guys will chime in.

Thank you

 

[bill ace 350]

It will help . Maybe not exactly the same .
Add some dextrose to wake it up before you mix it in .
Do you have an area that stays around 65 / 70 degrees ? I would hang it if you do .
I do a full 72 hours , but over night might be good for that . Smoke then SV if you want .
The sugar in the wine will help with the fermentation as will the dextrose .

I have a fermentation chamber with heat and humidity control, but I figured I'd just as well ferment them in a sous vide.

 

[bill ace 350]

Read through my thread. I seem to recall the guy who posted the recipe on Poli's site commented that he would have used a different culture but used what he had. I also recall he said he'd leave out the port wine. I don't think the wine brought anything negative into the final product though.

Good to know.

 

[bill ace 350]

Ok.... so I looked in the dark recess of my freezer....found an unopened package of FL-C...

Contents still loose when shaking ....

Expiration date was in 2020....

Looked up a video on 2 Guys and a Cooler concerning expired cultures, and it seems like mine is probably still viable.


I'm going to risk it and use the FL-C....

 

[Dave in AZ]

Ok.... so I looked in the dark recess of my freezer....found an unopened package of FL-C...

Contents still loose when shaking ....

Expiration date was in 2020....

Looked up a video on 2 Guys and a Cooler concerning expired cultures, and it seems like mine is probably still viable.


I'm going to risk it and use the FL-C....

Flc is good. Here, read my Taylor Pork roll thread. 3rd or 4th post down I talk about fermenting instead of ECA. I make this all the time. I ferment at 100f, done in 18 hrs or so, and use FLC or another fast one. You can ferment right inside the casing in a vacpack, using the sous vide set to 100f.

Taylor Pork Roll (or Taylor Ham)

I posted all this elsewhere on internet. Owner doesn't want links to info outside his forum, making it hard to refer to stuff already written and posted elsewhere. So I'm gonna copy paste my thread here rather than spam it all into someone else's. I've made this 4 or 5 times now, refining...

www.smokingmeatforums.com

 

[chopsaw]

Expiration date was in 2020....

I'm using T-SPX from 2016 . Been stored at -3 degrees . Still works fine .