Tangy Pork Roll
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- Опубликовано: 21 сен 2024
- Sometime you just have to make your own. #porkroll #sausage #pork
Recipe: As always, feel free to season as you wish!
3kg(6.5 lbs) Pork shoulder + pork fat to 25-28% fat content
60-70g(3-4 Tbsp) salt
60g(5 Tbsp) dextrose or sugar
15g(2 Tbsp) black pepper
15g(4 large cloves) fresh garlic
10g(2 Tbsp) mustard powder
5g(2 tsp) white pepper
2g(1 tsp) cayenne pepper
1.5g(1.5 tsp) pink cure #1
2g(1 tsp) LHP starter culture
2-2.25% salt
2% dextrose
.5% black pepper
.5% garlic
.3% mustard powder
.2% white pepper
.07% cayenne pepper
.25% pink cure #1
.07% LHP starter culture
Hand-held thermometer: www.chefstemp.... Use code BBQ25 for 25% off!
Controllers:Inkbird ITC-308 Temperature Controller with IHC-200 Humidity Controller a.co/d/4B0CDT7
Casing: waltons.com/46...
Smoke: Smoke Hollow 44" LP vertical smoker
Another great video and recipe. A very close representative of pork roll. That sandwich needed to be on a nice hard roll with some SPK ( salt, pepper , Ketchup)! Love this channel. Case's pork Roll is smoked with hickory , Taylor pork roll isn't smoked and a much more salt flavor. And a few other brands out there have varying flavor profiles!Some with more of a black pepper taste others with even more Tang. Great job as always.
I REALLY, and TRULY enjoy your “special sound effects”.!.!.!.! Hehehe
Looks good! I grew up in NJ. A pork roll, egg and cheese sandwich is still a guilty breakfast treat for me. It’s even better on a Kaiser roll with a bit of ketchup.
I usually get Taylor Ham (I’d prefer Case) at Benedetti’s or Long’s in Eugene, OR.
This seems to be more of Case's porkroll in the add of hot pepper but hits on Taylor's saltiness, both are great, try fire grilling it over coals or wood.My dad worked a few summers on the wildwood nj boardwalk as a teen for Taylor's porkroll stand this is how I know of wood fire a charcoal fire cooking of porkroll
King Anderson issss Back!!! Awesome!!!! You make my day man!!!
Pork roll is my favorite breakfast food. Try it sliced about 1/4" thick, cooked on the grill. Then put it on a burger with provolone and a fried egg. Jersey Burger.
Hey brother Anderson I had my buddy who used to work at Taylor provisions in Trenton watch your video, he was impressed. Other than the cayenne pepper you pretty much hit it on the head. Well done big guy !
That's awesome to hear! I gotta have my cayenne, though.😄
@@AgeofAnderson yeah bro,. Ain't nothing wrong with that , you like kicking it up a notch 🌶️🌶️🌶️I noticed. There ain't nothing wrong with that my man !!
Mohawk dude Greetings from the "People's Republic of New Jersey" in particular Trenton, the birth place of Pork Roll. It's made here by the Taylor Provisions company. Up in North Jersey its referred to as "Taylor Ham". Down here in Trenton and points south "Pork Roll"
Asking for Taylor Ham at a diner around here will get you a blank stare. As for the spices good luck. A buddy of mine worked at Taylor provisions about 10 years ago and he said that the dudes in the add/mix room had to sign non-disclosures. Big secret! All that said looks to me like you did a really good job with that tangy tube! Press on Mohawk dude, still love that head cheese video LOL 🐷 one of my favorites...
That's not a mixer. This IS a mixer! 🤣
Interesting recipe! Love seeing your fermentation set up.
ohhh looks fun. just filled up the freezers with 500 lbs of pork so now I have some more things to play with
Never heard of that roll. That is a delicious looking sammach.
It used to be called “Taylor Ham” until the USDA said “thats not ham”. they changed name to pork roll. It’s better than ham any way!
I can’t wait to try this recipe. The first time I had Taylor ham was a few years ago. I buy it only a few times a year due to my location so when I can’t buy stuff, I make it.
No such thing as Taylor ham , it's Taylor's porkroll
@@wayned5872 it identifies as ham, deal with it.
Shouldn't your 2g measures be 0.07% instead of 0.7%? Also, how would you suggest changing this recipe if you didn't want to go the fermentation route?
thanks for catching that. To get similar results without fermentation, you can use encapsulated citric acid. It's important to make sure it is encapsulated acid and to add it right before cooking. The citric acid is released with heat. adding it too early gives the capsules a chance to fall apart and it will begin to break down the meat. Mix all the other ingredients together and let the mix cure overnight in the refrigerator, then, just before smoking it, you add in the citric acid at a rate of 1 teaspoon per lb. Thanks for the question!