Homemade Pork roll? (Taylor Ham)

[CandiceK]

BobbyMac I might be able to work that out! LOL.

[DougSmokes]

BobbyMac My wife hails from Riverside and has family all up and down the coast. I’m sending her there in July with my youngest for 2 weeks as a birthday present. (to me ?!?) She’s really excited.

[Steve Risse]

@DougSmoke nice! Down near where I grew up. I was further south by Cherry Hill. Have her bring back some frozen logs of both kinds for your breakfast sammies! You can’t go wrong! Kaiser roll, eggs,…broken yolks, PR, am cheese, SPK

[Steve Risse]

SPK is salt, pepper, ketchup. Sorry CKleist…this is a great spot for ketchup! Just the right amount…too much and it’s just too much…takes a few times to find the perfect balance…

[CandiceK]

Steve Risse All good! Some things do call for ketchup. Just not dogs.

[DougSmokes]

Steve Risse HaHa, She’s like, “Their gonna think I’m smuggling cocaine!!!” Apparently that was a “Thing”. Ah Jersey! WOW.

[DougSmokes]

@CKleist This where I get mine. Comes frozen in 2-3 days to Colorado, so probably faster to you. Packaged well and reasonable $$.
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[CandiceK]

DougSmokes Thanks Man! I will check it out. Now, do I get the pre-sliced or the whole? I mean obviously the whole would be better, right? I really want to try it. LOL. My hubby is gonna kill me…but at least it’s not shoes I am ordering this time!

[BobbyMac]

@CKleist get the log if you have a slicer, then you can control how you like it. I like my slices think so I cut it myself lol

[Steve Risse]

@CKleist I’d go with the 3 lb log. It freezes well, so you can cut it into 1 or 1/2 lb chunks (don’t peel the cloth casing) , vac seal and freeze. In the fridge it lasts like a pack of bacon before it goes bad. It is mainly a blend of bacon and pork butt with some spices. So if you can get through a pound of bacon before it goes bad, same idea here. Let us know what you think after you try it! Do you make sausages? It is not hard to make if you find that you like it…(which you will!)

[DougSmokes]

@CKleist Agree with BobbyMac. I just use a knife. Sometimes you just need to feed the hangry Italian Wife!!!

[DougSmokes]

Steve Risse said in Homemade Pork roll? (Taylor Ham):

wedlinydomowe

Thank you for that !

[DougSmokes]

Hi Guys,
So I am getting ready to do my first pork roll. I have been looking for LPH (Starter Culture) and just read that I can use ECA instead. Any comments on that?
Second, the recipe calls for dextrose, can I substitute carrot fiber? If so any changes it only calls for 3 TBLS, But sometimes that small amount (of ?) on a 10 pound loaf can ruin a recipe.
Lastly, Can I substitute sure cure for Cure # 1? From what I’ve read I can. I also have some white cure from Mountain meat mixes, They always give you tripe what you really need…
TIA, appreciate the help.

[Steve Risse]

Hey Doug, I haven’t used ECA in pork roll. I just recently used it with some snack sticks and I think it would work fine instead of the culture. Might be easier if you don’t have a fermentation /curing chamber set up so you can control humidity and temperature during the fermentation time it takes to acidify the meat. plus you can go right to heating.

The dextrose is a simple sugar that feeds the culture. The culture digests the dextrose and acidifies the meat. If you use ECA, skip the dextrose too. Nothing to eat the dextrose.

Carrot fiber is a binder, I haven’t used any binders when I have made pork roll.

If you use smoked bacon, don’t bother smoking the pork roll log, the bacon smoke will carry through. First time I made it, I used smoked bacon and then smoked the Pork roll…dried out a little But tasted great. Next time I omitted the smoking and was much juicer and still had a great smoky flavor.

If you have a Sous Vide cooker, vac seal the log and cook in a water bath for 3-4 hours. You need to get the meat to 135 for 37 minutes or 140 for 12 minutes to reach lethality (same idea as hitting 160 but less fat loss, juicer still!). Get the table “ Appendix A Compliance for Meeting Lethality Performance Standards for Certain Meats ands Poultry Products”. Google it. USDA. It’s a good reference to have in your box of supplies!

Although now that I just wrote that, I realized that I had fermented my pork roll using a culture. If you use ECA instead, you would need to Sous Vide at a temperature above 150 degrees where the ECA gets released. That’s 72 seconds on the chart at 150.

I think sure cure and cure #1 are the same. 1 tsp/ 5 Lbs meat. Not sure what the white cure is. If it’s for fast fermented sausages, bacon, etc… it’s probably OK.

Good luck.

BTW, I was in the supermarket the other day and the mail order website is pretty reasonable. A 3 LB Taylor Ham is about $23 locally. I think they charged $28. ($5 for the middleman)

[Steve Risse]

And mix well for protein extraction! Very key step

[DougSmokes]

Steve, thanks for the info. I’m more skilled in the pork butt, Brisket, jerky type of smoking. I’m really interested in getting good at sausages of all types.
I just bought a vac sealer and other ingredients and casings last night on Waltons. Had to buy my Sous Vide heater on Amazon as they were OOS. I appreciate the mentoring, especially regarding the ECA. I found another recipe that called for that instead, but didn’t understand the correlation.

[Steve Risse]

DougSmokes DougSmokes Go Bro! Dont hesitate with any Q’s

I am still learning, but happy to pass on what I have learned so far…

Steve

[Jonathon]

Steve Risse Great responses, thank you!

[CandiceK]

DougSmokes Hey now…lol…I resemble that remark… I’m the hangry Italian wife.

[JeffreyH]

Jonathon It’s a Jersey thang. Here’s a the deal, in northern Jersey you order a breakfast sandwich as Taylor Ham and get white cheese. In Southern Jersey you order pork roll and get yellow cheese.