Wolf Ridge Taxidermy So, I use the pricker in all sausage 30mm and larger. Closer to 30mm and fresh sausage/brats is to get the air bubbles to release. Larger diameter and dry fermented sausages is so the casing shrinks with the sausage/salami/whole muscle as it dries. No magic spacing, just hit it up thoroughly. Snack sticks are pretty tight to begin with. Not much room to shrink much further. Air bubbles are minimal unless you pump it with air by not packing your stuffer in the first place Pricker is a good tool to have when you need it!

Black pepper and cracked coriander seeds! I have one in the freezer ready to go. Have you ever checked out AmazingRibs.com? Great site! They have a Katz deli pastrami recipe that is cooked via the “sous-vide-que” method.

BTW A smoked Corned Beef is also known as Pastrami…

TomKat1962 Use fibrous casings. 2.9 in would be a good diameter. Good luck with it!

BobbyMac try that link that DougSmokes provided to CKliest. They ship for about $20 Witchita.

DougSmokes DougSmokes Go Bro! Dont hesitate with any Q’s

I am still learning, but happy to pass on what I have learned so far…

Steve

That probably will taste very good. I have made Italian sausage a bunch of times because his wife doesn’t eat pork. Never added pork fat and it is still pretty awesome. Thighs are juicy as is. Pork fat couldn’t mess it up IMHO!

And mix well for protein extraction! Very key step

Hey Doug, I haven’t used ECA in pork roll. I just recently used it with some snack sticks and I think it would work fine instead of the culture. Might be easier if you don’t have a fermentation /curing chamber set up so you can control humidity and temperature during the fermentation time it takes to acidify the meat. plus you can go right to heating.

The dextrose is a simple sugar that feeds the culture. The culture digests the dextrose and acidifies the meat. If you use ECA, skip the dextrose too. Nothing to eat the dextrose.

Carrot fiber is a binder, I haven’t used any binders when I have made pork roll.

If you use smoked bacon, don’t bother smoking the pork roll log, the bacon smoke will carry through. First time I made it, I used smoked bacon and then smoked the Pork roll…dried out a little But tasted great. Next time I omitted the smoking and was much juicer and still had a great smoky flavor.

If you have a Sous Vide cooker, vac seal the log and cook in a water bath for 3-4 hours. You need to get the meat to 135 for 37 minutes or 140 for 12 minutes to reach lethality (same idea as hitting 160 but less fat loss, juicer still!). Get the table “ Appendix A Compliance for Meeting Lethality Performance Standards for Certain Meats ands Poultry Products”. Google it. USDA. It’s a good reference to have in your box of supplies!

Although now that I just wrote that, I realized that I had fermented my pork roll using a culture. If you use ECA instead, you would need to Sous Vide at a temperature above 150 degrees where the ECA gets released. That’s 72 seconds on the chart at 150.

I think sure cure and cure #1 are the same. 1 tsp/ 5 Lbs meat. Not sure what the white cure is. If it’s for fast fermented sausages, bacon, etc… it’s probably OK.

Good luck.

BTW, I was in the supermarket the other day and the mail order website is pretty reasonable. A 3 LB Taylor Ham is about $23 locally. I think they charged $28. ($5 for the middleman)

@CKleist I’d go with the 3 lb log. It freezes well, so you can cut it into 1 or 1/2 lb chunks (don’t peel the cloth casing) , vac seal and freeze. In the fridge it lasts like a pack of bacon before it goes bad. It is mainly a blend of bacon and pork butt with some spices. So if you can get through a pound of bacon before it goes bad, same idea here. Let us know what you think after you try it! Do you make sausages? It is not hard to make if you find that you like it…(which you will!)

SPK is salt, pepper, ketchup. Sorry CKleist…this is a great spot for ketchup! Just the right amount…too much and it’s just too much…takes a few times to find the perfect balance…

@DougSmoke nice! Down near where I grew up. I was further south by Cherry Hill. Have her bring back some frozen logs of both kinds for your breakfast sammies! You can’t go wrong! Kaiser roll, eggs,…broken yolks, PR, am cheese, SPK

@CKleist Love those Chicago dogs! Mustard all the way!

@CKleist Oh it’s a battle field here in NJ over which is the real pork roll! North Jersey tends to root for Taylor Ham. South Jersey tends to lean toward Case’s pork roll. They are both really good, but I am a Taylor Ham fan. We did a side by side blind taste test with a bunch of friends last summer and it was 50/50.

craigrice another great resource is meatsandsausages.com. Also, Google “wedlinydomowe” to find an awesome source of information from some seriously dedicated sausage makers! It is a complimentary forum for the meatsandsausages website. It’s a Polish website that is related to Stanley and Adam Marianski. The site has an English side with contributing members throughout the world. Between these sites and Meatgistics, you will have a meat encyclopedia!

Sorry if that site didn’t work. I tried to cut and paste the URL into my reply and I got a “spam” error message from this forum. The pork roll recipe that is discussed there originated from here http://lpoli.50webs.com/index_files/NewJerseyPorkRoll.pdf.

BobbyMac Check out wedinydomowe.pl/en It is a website dedicated to home made meats and sausages. They have a pork roll forum. I have made pork roll a bunch of times following the recipe and suggestions in this forum. Tastes is very close to Taylor Ham. Cases is the other brand of pork roll in NJ. It is smoked and has a sweeter flavor. Taylor ham is tangier.

Thanks, it was lower than room temperature when I mixed it, but not lower than 38 degrees. Now it is lower than 38. I kind of figured it had more to do with injecting the meat with a warm solution than a chemical reaction within the cure.

Re: bacon cure injection question

Hey Jonathon - I am making bacon with the new brine injector. Got everything mixed up and then realized I did not first cool water to 38 deg or below before mixing. DOH! I have not injected the pork bellies with the brine yet and put the mixture in the fridge to cool. Do you think I can then use the cool brine to inject or did the warm water already neutralize the cure. It is not clear from your video whether its the injecting of warm brine solution into the meat that renders the brine ineffective or if its actually a chemical reaction between the water and the cure. What do you think?