As a person who spent a good portion of her life in new jersey, I can honestly tell you, pork roll egg and cheese on a kaiser roll is the best sandwich possible. It should only have butter and maybe some pepper, no other condiments are allowed.
On my to do list. I appreciate your honesty and objective review! I can actually understand so much of your comments after watching so many of your videos, cant thank you enough for all I have learned from your channel!! THANK YOU!
I'm very glad you said yours wasn't close in flavor. I love your honesty, and this attitude makes me feel I can teust your objective tasting, and makes me trust you and your recipes more. I loved that you made it, but wasn't pleased with your recipe, as a match. Not disparaging it, I just didnt think it matched. Now I also admit that I find Taylor a bit bland, and my own version I do spice it up a bit more myself! I also like that you didn't find a very noticeable smoke flavor at all... to me it is basically undetectable in Taylor, no matter what they say. I add some smoked bacon pieces to my recipe, to give both that bacon and super slight smoke, and don't smoke the actual pork roll. I do however match their salt, sugar, and fat content based on the nutrition label, and I grind at 4mm to match their particle definition. Thats 2.5% salt, 2% sugar, 30% ish fat. Main flavor is just white pepper IMO, which is really cotto salami blandish as you noted, so I do add some bologna spices to my own (coriander, allspice, blk pepper, mace, paprika all 0.05% to 0.1%), but I note on my writeup that this isn't OG Taylor's flavor... however, it IS similar to Case's, which I like better. About 25% of the meat grind I emulsify in a food processor, to give good bind and again match their texture. I tested pH to be 4.83 in my Taylor log, which I thought I pm'ed you when you were recipe testing this. Anyways, here is a writeup with that info and using a smooth acid Encapsulated Lactic acid blend vs LHP culture that I mostly use, just for a fast couple hour version. meatgistics.waltons.com/topic/5954/taylor-pork-roll-or-taylor-ham/18
Taylor pork roll IS the good stuff. It's what my wife grew up eating in Jersey and, surprisingly, what they started selling and we eat now in Texas. She turned me on to it and I have to admit it makes a good breakfast sandwich. Would love to see maybe a Pork Roll pt 2 to try to dial in the flavor/smokyness.
@ericspicuzza2483 yes HEB carries it. Usually in the back by the charcuterie. Also some of the Krogers carry it as well. Only found it at the bigger Krogers though. HEB would be your best bet.
I'm glad that you posted this video. I put this on my "sausages to make" chapter in my recipe software during Celebrate Sausage. Good reminder to get active and make this one. That the flavor didn't match the original does not will not make it any less desirable to try. Coming soon!
Growing up in New Jersey not all that far From Trenton, where Taylor Pork Roll is made, it was my go to breakfast sausage. Now that I live in the Pacific Northwest I miss it terribly, and though I do know of one place I can get it in Seattle I don’t venture downtown all that often to that particular shop. Spam sort of works as a replacement, sort of, but nothing beats the real thing.
wow, that looks almost exactly like mine that I made following your recipe! This is nice validation! My wife and I just love the breakfast sandwiches made with it. We like the smoky back taste.
Im a NJ guy for all of my 55 years and obviously love this sandwich. I will say that the pack you had would make me 2 sandwiches....and Im a pretty decent sized person. Taylor brand is the go to here in Northern NJ but Case's is also pretty good as well.
First, Eric, thanks for always going the extra mile! Second, what are your thoughts on Taylor possibly using Morton's Tenderquick (TQ) in their pork roll. Reportedly, TQ (which contains both nitrites and nitrates) was first offered to the public in the mid-1800s and Taylor Pork Roll came about late in the century. My research of yesteryear meat preservation techniques indicates that TQ has been used by many farm/home meat processors for a long, long time, for everything from dried beef to bacon. It seemed to be the go-to choice vice salt peter or other similar chemical products. Recipes and records indicate that the TQ nitrite-nitrate combination has been used in both short-term (under 30 days) and long-term (over 30 days) meat preservation techniques -- which seems logical: one product to safely address meat preservation protocols. Though probably not considered to be best practices today, TQ seems to have been fairly popular among meat preservationists for well over a century. Thoughts?
Wow! That's a blast from the past! I remember visiting my grandmother in Indiana and watching her preserve meat. She would ask us to get her "Morton's TQ" from the top shelf for her. I always assumed it meant "Top Quality" as her salami and sausages and bacon were the best! Oh yeah, that was in the 1950's.
Eating pork roll ungrilled is so wrong! 😂 I’m glad you finally got the real deal and grilled some up. I hope we get a redo video sometime. Nice work, Eric.
My version of the pork roll has 33% fat curing salt, sugar, and black pepper. It is has the same ph as both Taylor ham and yours. Mine is cold smoked for 2 hours with hickory and apple mixed. I use the same starter culture as you.
Great comparison video Eric! I think I'll try this one sometime. I've never made pork roll but I have made homemade Spam. Although the texture of my homemade version was a bit different than the canned, the flavor was better. Not as salty and it didn't shrink up as much as the canned when fried.
I’m not sure what difference it makes but real pork roll is made in what I think is a canvas type of material. When you buy it whole then you have to strip it off.
Very fun video!! I was on the track of making my own meats but other hobbies I fell off on the meat making 😢 but it's fun watching still 😅 beautiful cast iron btw 😊
Hey Eric love your videos. Have you ever tried Cloverdale summer sausage? If so, you should do a video on it. It is the summer sausage that is the king of the north. I would love to send you some if you’ve never tried it.
Since I live on the west coast I'm not familiar with this product. It does not surprise me that you tend toward your recipe though as most over the counter products are more salt forward and are processed more than home made. Rather than focus on the side by side comparison move forward with your own version. Thanks for the test. I've got this on my list to try.
I have read that you can make your own LAB cultures, for sausages from sauerkraut juice rather than buying cultures. What is your thought? BTW... I grew up in Jersey and loved your "Pork Roll" video. Haven't tried to make it, yet, but really want to (still have folks in NJ so I can get it sent). The only thing you got wrong on this one..... In order for it to be "authentic" you need to have it on a "Hard Roll".
You said... "A buddy of mine just got back from the States." I assumed you were living in the US... specifically in Louisiana. Do you not live in the USA?
I'm from Philadelphia and that stuff has many fans around here. To me it is straight up garbage. WAAY too salty. Why anyone would eat this is beyond me.
As a person who spent a good portion of her life in new jersey, I can honestly tell you, pork roll egg and cheese on a kaiser roll is the best sandwich possible. It should only have butter and maybe some pepper, no other condiments are allowed.
I'm not a fan of ketchup on eggs; but, salt, pepper, ketchup makes the sandwich
No ketchup…no…no…no….at least here in central NJ. Born and lived in NJ for 60 years now.
Pastrami on rye sandwich left the chat.
Amen
On my to do list. I appreciate your honesty and objective review! I can actually understand so much of your comments after watching so many of your videos, cant thank you enough for all I have learned from your channel!! THANK YOU!
I'm very glad you said yours wasn't close in flavor. I love your honesty, and this attitude makes me feel I can teust your objective tasting, and makes me trust you and your recipes more. I loved that you made it, but wasn't pleased with your recipe, as a match. Not disparaging it, I just didnt think it matched. Now I also admit that I find Taylor a bit bland, and my own version I do spice it up a bit more myself!
I also like that you didn't find a very noticeable smoke flavor at all... to me it is basically undetectable in Taylor, no matter what they say. I add some smoked bacon pieces to my recipe, to give both that bacon and super slight smoke, and don't smoke the actual pork roll. I do however match their salt, sugar, and fat content based on the nutrition label, and I grind at 4mm to match their particle definition. Thats 2.5% salt, 2% sugar, 30% ish fat. Main flavor is just white pepper IMO, which is really cotto salami blandish as you noted, so I do add some bologna spices to my own (coriander, allspice, blk pepper, mace, paprika all 0.05% to 0.1%), but I note on my writeup that this isn't OG Taylor's flavor... however, it IS similar to Case's, which I like better. About 25% of the meat grind I emulsify in a food processor, to give good bind and again match their texture.
I tested pH to be 4.83 in my Taylor log, which I thought I pm'ed you when you were recipe testing this.
Anyways, here is a writeup with that info and using a smooth acid Encapsulated Lactic acid blend vs LHP culture that I mostly use, just for a fast couple hour version.
meatgistics.waltons.com/topic/5954/taylor-pork-roll-or-taylor-ham/18
Taylor pork roll IS the good stuff. It's what my wife grew up eating in Jersey and, surprisingly, what they started selling and we eat now in Texas. She turned me on to it and I have to admit it makes a good breakfast sandwich. Would love to see maybe a Pork Roll pt 2 to try to dial in the flavor/smokyness.
If you don’t mind me asking where in Texas do you get it?
I see I can get it at HEB! I never noticed it. Thx
@ericspicuzza2483 yes HEB carries it. Usually in the back by the charcuterie. Also some of the Krogers carry it as well. Only found it at the bigger Krogers though. HEB would be your best bet.
Had my very first taste of Taylor ham at the 1964 worlds fair and loved it. It was served on a butter toasted burger bun, no condiments.
I'm glad that you posted this video. I put this on my "sausages to make" chapter in my recipe software during Celebrate Sausage. Good reminder to get active and make this one. That the flavor didn't match the original does not will not make it any less desirable to try. Coming soon!
Growing up in New Jersey not all that far From Trenton, where Taylor Pork Roll is made, it was my go to breakfast sausage. Now that I live in the Pacific Northwest I miss it terribly, and though I do know of one place I can get it in Seattle I don’t venture downtown all that often to that particular shop. Spam sort of works as a replacement, sort of, but nothing beats the real thing.
Grew up on Taylor. Love it, it also freezes very well so you can stock up.
I’m from Philly, I grew up with Taylor Pork Roll. The original is the best.
wow, that looks almost exactly like mine that I made following your recipe! This is nice validation! My wife and I just love the breakfast sandwiches made with it. We like the smoky back taste.
Im a NJ guy for all of my 55 years and obviously love this sandwich. I will say that the pack you had would make me 2 sandwiches....and Im a pretty decent sized person. Taylor brand is the go to here in Northern NJ but Case's is also pretty good as well.
Case's is excellent but you have to render it well because of the higher fat content.
First, Eric, thanks for always going the extra mile! Second, what are your thoughts on Taylor possibly using Morton's Tenderquick (TQ) in their pork roll. Reportedly, TQ (which contains both nitrites and nitrates) was first offered to the public in the mid-1800s and Taylor Pork Roll came about late in the century. My research of yesteryear meat preservation techniques indicates that TQ has been used by many farm/home meat processors for a long, long time, for everything from dried beef to bacon. It seemed to be the go-to choice vice salt peter or other similar chemical products. Recipes and records indicate that the TQ nitrite-nitrate combination has been used in both short-term (under 30 days) and long-term (over 30 days) meat preservation techniques -- which seems logical: one product to safely address meat preservation protocols. Though probably not considered to be best practices today, TQ seems to have been fairly popular among meat preservationists for well over a century. Thoughts?
Wow! That's a blast from the past! I remember visiting my grandmother in Indiana and watching her preserve meat. She would ask us to get her "Morton's TQ" from the top shelf for her. I always assumed it meant "Top Quality" as her salami and sausages and bacon were the best! Oh yeah, that was in the 1950's.
Love the members only video and the pork roll! 😋
Eating pork roll ungrilled is so wrong! 😂 I’m glad you finally got the real deal and grilled some up. I hope we get a redo video sometime. Nice work, Eric.
My version of the pork roll has 33% fat curing salt, sugar, and black pepper. It is has the same ph as both Taylor ham and yours. Mine is cold smoked for 2 hours with hickory and apple mixed. I use the same starter culture as you.
Great comparison video Eric! I think I'll try this one sometime. I've never made pork roll but I have made homemade Spam. Although the texture of my homemade version was a bit different than the canned, the flavor was better. Not as salty and it didn't shrink up as much as the canned when fried.
Taylor is the original Brand. I also like Case Brand
Now that you have the real deal to compare, you should do another version that is as close as possible as you can get to real deal.
I’m not sure what difference it makes but real pork roll is made in what I think is a canvas type of material. When you buy it whole then you have to strip it off.
True
... and now: we will annoy YOU with the Taylor Ham/ Pork Roll debate
It really depends on which end you live on
🤣🤣
I never put ketchup on a breakfast sandwich. My sister moved to NY and we went to the bodega. Changed my opinon
Living in Texas I have never heard of this before you mentioned it awhile back
Great comparison Eric, I'm going to try your recipe, Let you how it turned out!
whew that looks so tasty! your version looks better in our humble opinion but thats just from someone who likes a good bit of smoke
How does it compare to Spam?
Fried Spam sandwich once in a blue moon is my guilty pleasure. Might not qualify as charcuterie though lol.
I have never tasted Taylor pork roll "raw". I've alway fried it first. :)
Have considered re-creating Silva Linguica? I believe it is fermented, however I am not positive.
Ok Eric. You got to replicate the Conecuh sausage from Alabama
I thought that June was Celebrate Sausage month in conjunction Fudge Packaging Workers solidarity month. 🤷🏻♂️😁
Very fun video!! I was on the track of making my own meats but other hobbies I fell off on the meat making 😢 but it's fun watching still 😅 beautiful cast iron btw 😊
I absolutely love your work! I wanna be a sausage maker.
I like Lancaster Brand *tangy pork roll.
It is not ham. It wishes it could be ham.
Hey Eric love your videos. Have you ever tried Cloverdale summer sausage? If so, you should do a video on it. It is the summer sausage that is the king of the north. I would love to send you some if you’ve never tried it.
Since I live on the west coast I'm not familiar with this product. It does not surprise me that you tend toward your recipe though as most over the counter products are more salt forward and are processed more than home made. Rather than focus on the side by side comparison move forward with your own version. Thanks for the test. I've got this on my list to try.
52 years old and never ate pork roll uncooked...hahaha...I would hold ketchup maybe a little mustard.
I have read that you can make your own LAB cultures, for sausages from sauerkraut juice rather than buying cultures. What is your thought?
BTW... I grew up in Jersey and loved your "Pork Roll" video. Haven't tried to make it, yet, but really want to (still have folks in NJ so I can get it sent). The only thing you got wrong on this one..... In order for it to be "authentic" you need to have it on a "Hard Roll".
Of course, ruclips.net/video/l4YlQDUJjV0/видео.html
I still miss October
😉
You had me till the catsup ….
I e always wanted to try the Taylor ham, living on Cape Cod I’m not to far away from NJ, maybe I’ll ask the honey if she wants to do a road trip. 👍🏽
Wegmans has it, so you only need to go as far as Westwood ;)
I like pork roll better than bacon for BLTs.
Reminds me of Cotto Salami.
Thank you for video, can you copycat Dietz and Watson buffalo style chicken breast?
Ingredients:
Chicken Breast, Water, Salt, Sugar, Vinegar Powder (Vinegar Solids, Maltodextrin), Butter Flavor (Cream & Butter Extract, Maltodextrin), Tomato Powder, Paprika, Garlic Powder, Caramel Color, Citric Acid, Spice Extractives, Isolated Soy Protein, Sodium Phosphate, Dextrin, Grill Flavor (Sunflower Oil), Coated with Vinegar, Aged Cayenne Red Pepper, Spices, Salt, Garlic Powder, Water, Gelatin, Browned in Canola Oil.
No catsup
Looks great but no to the ketchup I would use a hollandaise on this!
You said... "A buddy of mine just got back from the States." I assumed you were living in the US... specifically in Louisiana. Do you not live in the USA?
That is correct. I'm from Louisiana but I live in Latin America
Well I’ll be damned! Cool to know!
Sounds like Spam
Dirty Keto.
I made yours way better
😉
I'm from Philadelphia and that stuff has many fans around here. To me it is straight up garbage. WAAY too salty. Why anyone would eat this is beyond me.
Pork roll?
Change the name of the video to say pork roll not Taylor ham.. lol it’s not ham
Dear Lord.......again with the ketchup? Are you 4 years old?
LOL, 100% kid at heart
wow 🎉🎉🎉 please support 🎉🎉🎉