Taylor Ham

[bill ace 350]

Nice haul. That is a staple for our good friend Bearcarver He swears by the stuff and showcases some of the things he does with it here in the forum. I don't have access to it but managed to find what I think is close to an authentic recipe so plan to make some. Thanks for reinforcing Bear's sentiments. Makes me even more eager to get a batch going.

Robert

Hey, I did find Taylor Ham in a supermarket in Austin a few years ago. Can't remember the name of the store right now, but Ill ask my friend who lives there.

Funny thing was the chubs were "Texas size"....

Propably about 3 pounds each, larger diameter also.

 

[bill ace 350]

Guys, This is the closest I've ever seen.
I think Cougar makes the same thing, but this is more of a Step by Step. IMHO

Link:

http://lpoli.50webs.com/index_files/NewJerseyPorkRoll.pdf

Bear

I'm definitely making this this winter.....
I have a ton of plastic game bags that i can substitute for casings.

I'll check first to see if the plastic is safe in sous vide temperatures

 

[bill ace 350]

My Daughter was in the Big City, for us, Dubois PA, and picked up 3 Chubs. I ate the first, daily, until it was gone! My preference....The Official NJ Breakfast Sandwich...Pork Roll, Fried Egg and American Cheese on a Hard Roll, aka Poppy Seeded Kaiser Roll.
Forget about finding the Hard Rolls outside of NY, NJ and Eastern PA. There are Kaiser Rolls in other parts of the country but just not the same. Admittedly, other style Rolls work fine. I can get a decent Cibatta Roll, if I don't feel like baking.
Now SOME People, my JERSEY GIRL WIFE, insists Pork Roll MUST have Ketchup on it to be Authentic! Me, I think Ketchup overpowers the Pork Roll.
But, however you enjoy your's, Pork Roll just makes a Great Sandwich!...JJ

Have a very, very good Army buddy in Dubois PA....

Visited him about 15 years ago....

Long overdue for a visit!

 

[Bearcarver]

For those interested Cougar78 put out a great thread on Pork Roll Production. He has had the real deal from NJ and verified, his and Len Poli's (thank Bear) are both fine substitutes ...JJ

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

December is a crazy month for me at the church office, so between work and other obligations around the home (the Christmas Honey-Do list), I’ve had little or no time to make meats of the tubular variety. But I had a chance this weekend to do some grinding & stuffing, so I asked the troops in...

www.smokingmeatforums.com

If I'm not mistaken the recipe Cougar uses he got from Len Poli, but I looked close at them both, and Poli's is a lot easier to follow. (for me anyway)
And here is Len Poli's:
http://lpoli.50webs.com/index_files/NewJerseyPorkRoll.pdf

Bear

 

[chopsaw]

I added a pound of bacon to some Red Barn bologna because I needed extra fat .
I was surprised when I fried some up , how close it was to pork roll .
Starter culture and the wine I think it'd be right there . I'll be trying the Poli recipe .

 

[Bearcarver]

Hey, I did find Taylor Ham in a supermarket in Austin a few years ago. Can't remember the name of the store right now, but Ill ask my friend who lives there.

Funny thing was the chubs were "Texas size"....

Propably about 3 pounds each, larger diameter also.

Yup---We got those a couple times, and it's nice that when you slice that big Chub, the slices are good size for in a roll.
The slices from the skinny little 16 ounce chub are way too small for even a shrimpy little regular Burger Bun!!!

Bear

 

[SmokinAl]

That stuff sure looks good!
Don’t have it here in Florida!
But please tell me it’s not just Spam on steroids!
Al

 

[Bearcarver]

That stuff sure looks good!
Don’t have it here in Florida!
But please tell me it’s not just Spam on steroids!
Al

Way different than Spam!!
I like Spam & Pork Roll, but Pork Roll is more like Fried Bologna or a Good tasting Hot Dog. IMO

Spam is closer to Bacon. Also IMO

Bear

 

[SmokinAl]

Thanks for clarifying that Bear!
I’m gonna make it!
Al