Taylor Ham (pork roll)

[stanjk]

Nice looking pork roll. Hard to find down here at a reasonable cost. Would love the recipe, thanks.

[Sam3]

OK, here it is. Again, it's not mine.

PORK ROLL (TAYLOR HAM)

Pork Butt......7lbs/3175g
Hickor flavored Bacon...3lbs/1361g
Kosher Salt....34g
Dextrose.......18g
Cure#1.........10.5g*
White Pepper...11g
Port...................2 TBL
Encapsulated Citric Acid (ECA)......17g—34g** I used 20g)
*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) —(you can regrind if smoother consistency is desired. I did not regrind.)
5. Add ECA & mix well before stuffing.
6. Fry a sample & adjust seasonings if necessary.
7. Stuff into 3”+ fibrous casings or muslin sacks.

SMOKE
Prewarm smoker to 130°
• Hang chubs for an hour or so to dry.
• Smoke at 140-160° 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.

[Richtee]

Interesting... I been making "bacon-sausage" for a while...50/50 ground bacon/spicy breakfast mix.

Yeah..the salt looks much more reasonable in that mix.

Also..I would not count on the nitrate/ite left in the bacon for much. Altho your amount looks pretty solid. A tad light as you mentioned... but safe.

[curious aardvark]

The label actually says 24%...

24% salt ?

Ok I stand corrected.......although I'll be damn what I'm doing wrong math wish cause I can't come up with you guys numbers.

Sure is a nice looking ham product, salty or not

Hey I just noticed you got katsoup on that sandwich....is that the way they are done normally or just your style?

All sandwiches should have ketchup - always


So back to the actual recipe. Only 2 tablespoons port in 10 lbs of meat ?
That was the bit that interested me - but that's not enough to bother with.

Saltwise - that's pretty low, less than 1% - presumably to account for the saltiness of the bacon.

It's a weird looking recipe. Dextrose is pretty much only used when there's fermentation around - otherwise you'd just use sugar.
And if you were going to ferment you wouldn't use eca

I ought to point out that this is just me thinking outloud - not any kind of criticism on the recipe (I know it's not yours sam3) Just general observations.

The bit about only curing the pork makes sense. But if you're stuffing into big arse casing - there's no need to add water before stuffing as you'll be using the biggest tube anyway.

I'm also curious about the smoke then poach gig. Given you're using fibrous casing - won't the poaching simply remove all the smoke residue before it's had a chance to flavour the meat ?
Or did you actually get a decent smoke flavour in the roll ?

Since it's being pulled at 155 - why not just go the whole way in the smoker ?

Final result does look great

[Sam3]

24% salt ?



All sandwiches should have ketchup - always


So back to the actual recipe. Only 2 tablespoons port in 10 lbs of meat ?
That was the bit that interested me - but that's not enough to bother with.

Saltwise - that's pretty low, less than 1% - presumably to account for the saltiness of the bacon.

It's a weird looking recipe. Dextrose is pretty much only used when there's fermentation around - otherwise you'd just use sugar.
And if you were going to ferment you wouldn't use eca

I ought to point out that this is just me thinking outloud - not any kind of criticism on the recipe (I know it's not yours sam3) Just general observations.

The bit about only curing the pork makes sense. But if you're stuffing into big arse casing - there's no need to add water before stuffing as you'll be using the biggest tube anyway.

I'm also curious about the smoke then poach gig. Given you're using fibrous casing - won't the poaching simply remove all the smoke residue before it's had a chance to flavour the meat ?
Or did you actually get a decent smoke flavour in the roll ?

Since it's being pulled at 155 - why not just go the whole way in the smoker ?

Final result does look great

I didn't need to add the water, but I did to prevent the meat from coming up past the piston. Probably won't add next time.

These chubs took on @3+ hours of Hickory smoke while in the box. Remember that there is Hickory smoked bacon in there as well, so there was no loss of flavor. You can see it took on some nice color too.
Poach bath will get you to an IT quicker than hot air. Those chubs were in the poach bath for almost 2 hours. I could have left them in the box, but they would have been out there a lot longer.

[Bearcarver]

Hey I just noticed you got katsoup on that sandwich....is that the way they are done normally or just your style?

Depends on your taste. I used to use ketchup on a few things when I was a kid (Shell's age), but never on Pork Roll----Too Sweet !!!
I like yellow mustard on my Pork Roll, and sometimes Horseradish too.


Bear

[Sam3]

Depends on your taste. I used to use ketchup on a few things when I was a kid (Shell's age), but never on Pork Roll----Too Sweet !!!
I like yellow mustard on my Pork Roll, and sometimes Horseradish too.


Bear

When I was an apprentice (many moons ago) and had to get morning coffee break for the crews, the breakfast sandwich of choice was "THE&C w/SPK".
(Taylor Ham Egg & Cheese with salt pepper ketchup).

I've never eaten one any other way!

[Mark R]

Boy will my immersion circulator come in handy for poaching these!
Thanks for the recipe!

[shellbellc]

[QUOTE=curious aardvark;464651]24% salt ? QUOTE]

That would be 24% of our governments suggestion for recommneded daily allowance

Depends on your taste. I used to use ketchup on a few things when I was a kid (Shell's age)Bear

When I was an apprentice (many moons ago) and had to get morning coffee break for the crews, the breakfast sandwich of choice was "THE&C w/SPK".
(Taylor Ham Egg & Cheese with salt pepper ketchup).

I've never eaten one any other way!

Even our local WaWa sells taylor..well, pork roll, egg and cheese. I've had them, but I prefer with cheese, ketchup, relish on a potato roll. I remember when I was little, (Bear's grandkids age), there was a Taylor pork roll "stand" on the board walk in Ocean City, NJ. Loved that place!!

[Bearcarver]

When I was an apprentice (many moons ago) and had to get morning coffee break for the crews, the breakfast sandwich of choice was "THE&C w/SPK".
(Taylor Ham Egg & Cheese with salt pepper ketchup).

I've never eaten one any other way!

Yup---That sounds Great. I used to use ketchup on Egg Sandwiches all the time, but there again I switched to just Butter, salt, and Pepper.

If I was going to eat a sammy with Pork Roll, Egg, and Cheese, I believe I would go with Salt, Pepper, and Ketchup too.

If you ever eat Pork roll in a roll all by itself, try just yellow mustard on one of them, unless you don't like mustard at all. Let me know how you like it.
I figure it this way, Anybody who likes mustard on hot dogs, would like mustard on Pork Roll.


Bear

[Bearcarver]

[QUOTE=shellbellc

I remember when I was little, (Bear's grandkids age), [/QUOTE]
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LOL---THe only Grandkids I have are Cheech & Chong (4 year old Kitties), and Diesel (4 month old Choc Lab).


Bear