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

[venture]

If the pics are an indication, you have a real winner there, Kevin!

Good luck and good smoking.

 

[couger78]

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.

 

[chef jimmyj]

There was no way I was going to compare that product to Spam!

That looks great.  Going to bookmark this one.

Both my wife and I grew up with WW2 Vet Dad's. There were always a couple of cans of Spam in the pantry for Breakfast, Lunch and emergency Suppers. In my house we go through at least 2 cans a week. Fried crisp with Mac n' Cheese is a favorite meal here. Guess it is what you grow up on. I do have to update my description, I had some domestic cheapo Salami that I fried for an Egg Sandwich. I didn't have the smokey flavor but otherwise it was really close. So if Spam and Salami had a child, they would call him Taylor's Ham...JJ

 

[realtorterry]

 

[shannon127]

Yet another sausage to add to my have to make list!  Looks good

 

[jtnf]

You guys are really, REALLY going to force me to buy a grinder and stuffer, ain't you?

 

[boykjo]

Kevin ....That looks delicious as usual   

 

 

[michael ark]

Will have to make it sometime cause yours looks great.

 

[couger78]

Originally Posted by jtnf  

You guys are really, REALLY going to force me to buy a grinder and stuffer, ain't you?

Nah, no force involved.

Just gentle coercion by means of displaying endless photos of meaty goodness.

"The spirit indeed is willing, but the flesh is weak.”  

                                                                          —Matthew 26:41

Kevin

 

[captspiffy]

   Just where can I purchase, and have them shipped to Colorado ?

Please direct me to the website and I will place an order.

Thanks,

Mike

 

[daveomak]

   Just where can I purchase, and have them shipped to Colorado ?

Please direct me to the website and I will place an order.

Thanks,

Mike

Mike, evening and welcome to the forum.....  What is it you want to purchase??    

Please take a moment and stop into roll call for a proper welcome...Roll Call..     Dave

 

[diggingdogfarm]

They make a mint on that stuff (Taylor Ham) because it has such a cult following.
$1.99 would be a reasonable price, but they sell it here for $6.79 a pound!!!!!!! :icon_eek:
Cha-ching!!!!!!!!!


~Martin

 

[couger78]

When my wife's uncle from New Jersey would show up around the holidays, He always brought a box filled with Taylor ham chubs.

I didnt realize until much later when I checked the prices what a gold mine ($$$) he was generously bringing across the country. Plus he'd bring a half dozen LIVE maine lobsters.

Kevin

 

[jtnf]

Pfftt - Lobster.

Where I'm from we get two prepared however we want for $9.99 on off nights of $14.99 on busy nights... We eat what we want and use the rest as bait

Well, this thread finally pushed me over the edge. I just bought an electric grinder (the $80 special LEM at Bass Pro) so I'll be hunting for non-cured recipes to try on Monday.

 

[venture]

OK?

Did anyone else notice some monster hands or monster gloves?

Is this how I keep my old finger joints from freezing up?

Good luck and good smoking.

 

[couger78]

OK?  Did anyone else notice some monster hands or monster gloves?

Is this how I keep my old finger joints from freezing up?

Hey, I resemble that remark! 

Those are pretty thick gloves, however. I got 'em at Home Depot. They are insulated food gloves and can handle hot (think 'pulled pork') as well as ice-cold ground meats.

I find them incredibly versatile for mixing the cold stuff as well as moving hot hanging chubs in the smoker or poacher. I still use the food-prep gloves (the transparent or powder blue cheapies) for a lot of the food-handling, but these insulated gloves I really like—and they do a good job.

Kevin

7efa4e5b-4757-4ba3-a2bb-a5815578ec09_300.jpg

• couger78
• Dec 22, 2012

Bock_handmix_lg.jpg

• couger78
• Dec 22, 2012

 

[shannon127]

I have to get some of those!

 

[venture]

Those gloves like a good addition. My fingers freeze when making small batches of sausage.

Now I just need a kitchen slave to clean up everything after the sausage-making fest!

Does anyone else go through towels like crazy when making sausage?  Thanks to the Martex towels from Costco, and a pretty new washer and dryer we are getting by.

Of course, no credit to my other half who so richly deserves it!

Good luck and good smoking. 

 

[couger78]

Those gloves like a good addition. My fingers freeze when making small batches of sausage.

Does anyone else go through towels like crazy when making sausage? 

I wear these nitrile gloves from Costco all the time when sausage-making, even when I put on those thick insulated gloves.

I find if I wear just the thick insulated gloves, my hands can become sweaty and this makes removing the gloves a challenge, particularly if they're covered in slippery meat fat. Wearing the nitrile gloves underneath solves this problem, and provides further insulation from the cold..

350-500082-847__1.jpg

• couger78
• Dec 25, 2012

..and I use mainly paper-towels for wipes, clean-up and the like.

Kevin

 

[smokey mo]

Nah, no force involved.

Just gentle coercion by means of displaying endless photos of meaty goodness.

"The spirit indeed is willing, but the flesh is weak.”  

                                                                          —Matthew 26:41

Kevin

weak is not even strong enough language. The good thing in my grinder only does one thing....fine grind. So guess what is on the board to be tried...very soon.  My wife fell in love with Jersey Pork Roll after we bought some Sabrets hotdogs with some friends from NY.  She keeps saying we need to order more hotdogs but now I can just make it my own way!!! Mwa-ha-ha....

Points of this thread!!!