Thank you Sir!! That has been my replacement since I tossed the other one works like a charm.

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

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.

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

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.