That would be awesome, if I didn’t live in NJ haha do a facebook live for us. At least I’ll see you guys at the next pheasant fest

Personally to me it all depends on the meat I’m using, if I’m using a leaner pheasant I tend to add more fat. If it’s just standard pork I don’t add as much.

Typically I like to use 80/20 but pheasant I’ll do 75/25 and adjust accordingly

Jonathon As soon as you said it this is what I pictured in my head and now I can’t say it without raising a pinky and talking classy lol

“Mouthfeel”

Awesome episode guys, was nice hearing you guys while I’m on the road. I always pick up some tips that help me every time

Jonathon I think that’s really it, I’m going to make the changes and try again. It taste more like spam or ham then it does pork roll so I think with those 2 small changes it might work better.

I’ll keep you posted! Thanks for your help, had a blast making it that’s for sure

TomKat1962 I would assume just use more pork then and more pork fat, some brands of pork roll do contain bacon. Adds more fat, can’t taste the bacon on the recipe though

Ok guys I finally got around to making that pork roll a lot of us talked about. Came out what I think is good but will definitely make some adjustments for the next batch.

The ingredients I used:
7 lb. Pork butt
3 lb. Hickory smoked bacon
5 Tsp- Pink salt
3 Tbs- Dextrose
2 TSP- Sure Cure
6 TSP- Fresh black pepper
4 TSP- Maple seasoning
1 TSP- ECA
Splash wine

Mix turned out well in my opinion and for my first try I’d say the taste is pretty close but it’s missing that “Tang” taste you get from pork roll so next time I would up the ECA and Maple seasoning a little bit as I love the maple seasoning and would love to taste a little more of it.

I didn’t do a poach like a lot of people have done instead I put them in the smoker at 8am (165) and pulled them around 7pm. Tossed them in a quick ice bath and in the fridge for the night.

Sliced some up this morning and it taste great, will definitely make small adjustments next time  

Well after a long delay I finally made some this weekend! Going to slice it up in the morning for a taste test. Will make another post with pictures and what I learned haha

Jonathon Awesome thank you for getting back to me so fast, not worried about replacement I know you guys are great. Just wanted to make sure everything was safe before I added it to my meat. Thank you for clearing that up!

Andrew

Yeah I think the ups guy had it in his engine lol I don’t know what they did

Hey guys just wanted to ask all of you a question.

I purchased a order and the high temp cheese came melted, I noticed my package was delayed in Chicago for over a week with everything going on so not sure if that had anything to do with it.

Yes I did send a email about it but I’m not worried about that. My question is since the high temp cheese melted do you think the other stuff in my order is safe? I planned on using it tomorrow and don’t want to get sick, just curious if the heat can do any harm to these products.

Sure Cure
ECA
Dextrose

Again not worried about getting the stuff replaced and not complaining one bit about the order, just want to know if it’s safe to use before I start this project tomorrow.

Thank you guys as always!

Team Orange!

Hahahahahahah that’s great.

Well not sure about you guys my states locked down and can’t get anything, worked is shut down as well.

Would be a great time to make some sausages and what not but I can’t get my hands on anything!

Welcome to NJ

This sucks.

craigrice the $200 was just for overnight shipping lol that didn’t include and of the packaging. I might just ship a cooler regular ground instead I think it would last in a cooler with a ice pack