Never seen one of those either. Grinding seems like such a waste. How much did it weigh?

Little Baby Teddy
I bought the 7 pound model it works great and you’re right delivery was super fast. Quite happy with everything Walton’s

Jonathon I play electric bass if you need someone!!!

pauliedmondsjr Nice. Helps me !!!
Good Job and thanks for the links.

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.

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.

Erik Welcome Erik

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

wedlinydomowe

Thank you for that !

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

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

Jonathon Wow. That’s awesome. Funny how something so cool can fall through the cracks. You never know, right?
Learning every day…
I thank you all!

Joe Hell Nice !

I saw that. 1x1x8, I might make some of that out of ground meats. I have some of the habanero lime, seasoning so might try making some of those next. Do you block, freeze and cut or do you have an extruder that forms them? I’ve got several guns, and now my new Waltons stuffer I’m dying to try out.

And we’re done!


This is better tasting and tender’r (?) Than any jerky I’v made before. Vegetable glycerin is definitely the way to go. There is no residue or aftertaste that I can detect. I also did the 10 minute knead. All new to me, but will surely be used going forward.
Big thanks to Joe Hell, and the rest of you for teaching me so much.

Tex_77 Tequila. Sauza Blue or Patron Anejo.
Coor’s Light or Michelob light.
Done for the night !:expressionless_face:

So 6 lbs marinated overnight in cure, habanero powder, La Pato hot duck sauce, and vegetable glycerin.

Was a little concerned about the glycerin, but it had mostly absorbed with everything else into the meat.


Into the 350* oven for 1.5 hours meat at 165*

Now in the dehydrator for ???

Crossing my fingers for tenderness !

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

Joe Hell So I just found this. I’ve never heard of Vegetable Glycerin. I know, such a novice! So now that I’ve tracked it down and used it in my jerky today. I’m thinking “Instead of the water” I’m doing muscle meat jerky today. (@$^&&$$%^) OK, too late to turn back now I will use your oven / dehydrator method. (Thanks) Always went straight to the Dehydrator for HOURS. Who knows maybe it will help with the tenderness issue, I’ve been having. Everyone raves about my jerky, but I’m just not satisfied as of yet :(.
I’ll post some pics as we go along.
Best to you all.

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.

BobbyMac Thanks Bobby. I’ll keep that in my back pocket… You in the Jersey area?