Pork Roll

Discussion in 'Sausage' started by tropics, Jan 9, 2016.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Had to try this I did not have the ECA or the other culture they use.I substatuted Cultured Buttermilk to get a little tang.

    Lots of pics

    Thanks to Cougar78 for his post

    http://www.smokingmeatforums.com/t/109714/jersey-pork-roll-taylors-ham-with-pics

    Recipe I used

    PORK ROLL (TAYLORS HAM) 5 pounds

    Pork Butt......3.5lbs 

    Bacon.........1.5lbs 

    Kosher Salt....17g 

    Dextrose.......9g 

    Cure#1.........5.25g* 

    White Pepper...5.5g 

    Port...................1 TBL 

    Cultured Buttermi..........17g ** add 1/4 cup bottled water

    *Less needed due to cure present in bacon 

    ** Level of tang; adjust to taste. 

    1.    Partially freeze bacon & pork 

    2.    Grind pork through medium plate Grind Bacon through fine plate 

    3.    Mix pork, bacon & all spices, cure & port& Buttermilk 

    4.      Fry a sample & adjust seasonings if necessary

    6.      Stuff into 3”+ fibrous casings or muslin sack(s).I used 1 1/2"      

    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.

    Pork


    Bacon


    Spices & Cure


    Ground 


    Rested over night then stuffed



    Poacher ready held 167 perfectly 


    Sausages poaching


    Ice water bath


    Rested over night


    Sliced


    Fried


    Breakfast was great


    This was very close to what we buy in the store but not as salty

    I will try this again and maybe use the ECA

     Thanks for looking

    Richie
     
    Last edited: Jan 10, 2016
    crazymoon, c farmer, xray and 3 others like this.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    [​IMG]Great to hear a Jersey Boy confirm this is good! Any idea what may be missing? Taylor's Ham and KFC Chix, two closely guarded secrets...JJ
     
    Last edited: Jan 9, 2016
  3. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Yours looks good Richie, although not a fan of the Taylor's stuff. Tried it, but just couldn't eat it. [​IMG]
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Might be one of those things you have to grow up eating. I moved my Jersey Girl wife to Lancaster PA, she almost spit out her first bite of Scrapple.[​IMG]  I LOVE the stuff!...JJ
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Probably salt I went low trying to cut back on it.Doctor probably doesn't eat pork roll.

    Richie
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Jon it is not bad even though I over cooked it a little

    Richie
     
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    We have 5 lbs. to taste 

    Richie
     
  9. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Must be an northeast acquired taste. I can't really stomach either one. [​IMG]
     
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    The pork roll yeah Scrapple no way,Wife and I had that in the trash with one taste,LOL

    Richie
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,a great breakfast!
     
  12. xray

    xray Smoking Fanatic

    From Northeast PA here, was raised on Scrapple and love the stuff. Homemade is way better than the store bought stuff, it's too salty...is that why it went in the trash?

    Pork roll looks excellent!!
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Thanks Xray the pork roll is good,scrapple can't remember what caused it but wife and I agreed no more.

    Richie 
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    b-one we like this way better then the store,now I will have to make some biscuits Thanks

    Richie 
     
  15. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Well, Scrapple is said to contain everything except the 'oink.'
     
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    True, commercially produced and for Nose to Tail usage. In the restaurant biz, Culinary school and for personal meat, I dealt with a local Butcher. They just cooked the meat off bones, head and heart to make scrapple. Liver, Kidneys sold at a high price. The scrapple they made had the mild flavor of Pork and Cornmeal. There are lots of good recipes that only use Pork Picnic Shoulders or Butts to make scrapple. Good stuff and no Funky Flavor...JJ
     
  17. xray

    xray Smoking Fanatic

    What about hot dogs? Didn't Dan Akroyd get it right in "The Great Outdoors"?...lips and a-holes?? LOL
     
  18. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    From what I gather, hotdog makers are a little more fussy as to what goes into them. Most contain pork, beef, and turkey sans the organs.
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great looking Pork Roll, Richie!![​IMG]--------------------------[​IMG]

    I always liked the looks of what "Couger78" makes!!

    Now yours looks Great too!![​IMG]

    I was weaned on that stuff, along with "Scrapple & Fried Taters". I love most homemade scrapple, and the only Real Good Store Bought Scrapple is made by "Hatfield Meats", and sold in all the stores around here.

    Dang Pork Roll is getting expensive, even around here!!!

    Nice Job!![​IMG]

    Bear
     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    John Thank You this came out very close to the Taylor and Case brands,probably a lot to do with salt content.Thanks for the point I appreciate it

    Richie
     

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