@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

@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!

I didn’t even think about that, but we have an event this summer that it would be useful to have around. It is interesting how how life has come full circle from watching ‘the old people’ in my family making foods based on the seasons, moving on to convenience food and now back doing what they did and wishing they would have written down more recipes and I asked more questions. It has been an great learning adventure especially when you nail the recipe that brings back memories.

@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

@Joe-Hell That looks awesome! I’ll definitely try clamping it to the table. Don’t want to screw it to the table as it’s a very nice stainless table I bought from a local pizza place going out of business. Thanks again!

Thanks, that is good to know about Choice Meats. I do have a couple local butchers here but lately I process most things by myself when I can.

@Jonathon The last time I made a batch I cut the dehydrator out completely and just used my convection oven. I figured with the movement of air from the fan, it would pretty much mimic what a dehydrator does, and I would have a lot more confidence in the temperature.

@BobbyMac That is heck of a setup!!! Jealous