i said in
Bearcarver
's thread on Taylor Ham that I was going to attempt to reproduce it, and I came pretty close on the first try. My recipe originates from the one posted on Len Poli's site, but was adapted by someone on Marianski's site to use ECA instead of culture for the tanginess. I made an adjustment to the salt in the recipe I followed, as well as substituting sugar for the dextrose called for. Sugar is fine since I'm not fermenting, I just cut the amount of dextrose called for by 30% since sugar is sweeter.
Pork butt .... 1558g
Bacon .... 681g
Salt .... 23.82g
Sugar....6.3g
Cure#1 .... 3.97g
White pepper 5.5g
Port .... 1TBS
ECA .... 10g
The recipe calls for about a 70/30% blend of ground pork butt and bacon ends. I used the fattiest parts of some buckboard bacon I cured for this recipe in place of the bacon ends.
Ground pork and bacon. I ran all the meat through a 4.5mm(medium) plate once.
Mixed and stuffed into a couple 3 inch fibrous casings.
Since the original Taylor Ham pork roll is not smoked, I just poached the chubs in the SV until they reached 152* IT. Then into a cold water bath and hung to dry a bit.
Cut shot after it cooled.
Cooking a sample up after a nights rest in the fridge. The piece on the bottom is real Taylor Ham, the top two are mine.
In a side by side, The real stuff has a little more tang, and is a little saltier, but this recipe nails the Taylor Ham flavor profile.
Some further tasting
Pork butt .... 1558g
Bacon .... 681g
Salt .... 23.82g
Sugar....6.3g
Cure#1 .... 3.97g
White pepper 5.5g
Port .... 1TBS
ECA .... 10g
The recipe calls for about a 70/30% blend of ground pork butt and bacon ends. I used the fattiest parts of some buckboard bacon I cured for this recipe in place of the bacon ends.
Ground pork and bacon. I ran all the meat through a 4.5mm(medium) plate once.
Mixed and stuffed into a couple 3 inch fibrous casings.
Since the original Taylor Ham pork roll is not smoked, I just poached the chubs in the SV until they reached 152* IT. Then into a cold water bath and hung to dry a bit.
Cut shot after it cooled.
Cooking a sample up after a nights rest in the fridge. The piece on the bottom is real Taylor Ham, the top two are mine.
In a side by side, The real stuff has a little more tang, and is a little saltier, but this recipe nails the Taylor Ham flavor profile.
Some further tasting
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