That is exactly the recipe I used however I added encapsulated citric acid. That is what gives it the tangy taste as everybody talk about. Use As directed. I’m from Maryland so I know Taylor’s pork roll and Trenton pork roll. I make it on a regular basis but for my taste I have a Spam recipe that I have been working on and actually I like this better than T Ham.

I have used this recipe in the . I do add encapsulated citric acid to give it the tangy taste.

I generally use eye round for pit beef. I either do it on a infrared cooker or smoker. I like it just about walking so cook until 125 internal temp. I usually trim it up add salt, pepper, garlic powder and onion powder, If I smoke leave the seasoned eye round in the refrig for 24 hours (pellicle), toss in the smoker at 225degrees F until it reaches desired temp (125 for me). Take it off the smoker , let it rest and let the Hobart Slicer work it’s magic. I go real thin to just about chipping or shaving. Can’t imagine anything more tender. I have also made a marinade of lemons/oranges with a-1 but I really like it simple and let the meat speak for itself.

Same here directly out of the box never worked, took it apart and back together …all junk and directly to the trash