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Taylor’s Ham – Aka Taylor Pork Roll
Sep 30, 2018 12:59:15   #
pafret Loc: Northeast
 
This one is for Archie in case he wants to step up from those “gormay extra thick pork blend filets” Arch can knock off some feral hogs and make it himself.

Taylor’s Ham – Aka Taylor Pork Roll

http://wedlinydomowe.pl/en/viewtopic.php?t=6212

December is a crazy month for me at the church office, so between work and other obligations around the home (the Christmas Honey-Do list), I’ve had little or no time to make meats of the tubular variety.

But I had a chance this weekend to do some grinding & stuffing, so I asked the troops in my household what they’d like me to make as Christmas is approaching fast. The popular choice was having me make PORK ROLL — aka “Taylor’s Ham.” Many of you know what I’m talking about here. If you’re not familiar with this tangy & porky delight, do a quick internet search & you’ll discover all you need to know about the tasty stuff. It’s big back east (my wife’s family is from New Jersey), and around Christmas, it was a popular treat for her family. My boys & I have enjoyed it as well—even though we’re native Californ-yuns. It was a big hit the last time I made it (waaaay back in July of 2011).

So enough of the blather…on to the fun stuff!

Start with three pounds of nearly-frozen hickory-smoked bacon…


Also needed is about 7 pounds of fresh pork shoulder, cut up & iced for the grinder…


Start by grinding the bacon. I’m using a 4.5mm plate for the initial grind…


Next up is the pork shoulder grind. Same plate size…


SPICES lined up. I upped the amount of salt and the ECA I used last time. The pork roll last time just needed a bit more of the saltiness & tang…


I added the dry ingredients to the meat, with the exception of the ECA {Encapsulated Citric Acid}
—which shall be added just prior to stuffing. Before mixing, I add the port…


My Custom Mixers are primed and ready to go. ;) Thickly-insulated gloves make this job easy without the pain of frost-bite…


After 10-12 minutes of robust mixing, the meat has developed into a nice, sticky paste…


Before stuffing, however, I want a finer texture and so I run the meat paste through the grinder using a fine plate (3.0mm). This hopefully will ensure a very uniform texture in the final product…


Comparing the before & after of the single grind (4.5mm) and the meat following a second fine (3mm) grind…


One last addition & mix— the ECA is added now and I’ll gently incorporate this thoroughly into the meat paste. A quick test-fry of the mix got thumbs up from the lucky tasters…


While all this mixing & grinding was going on, I had three fibrous casing soaking in warm water. In the past I’ve used muslin or cotton bags for pork roll, but since I was without, I opted to use these 3x20” fibrous from Butcher & Packer…


My son helped with my little 5lb Grizzly stuffer & in no time we had 3 good-sized chubs hog-ringed & ready to go the fridge…


Since I’m booked all day tomorrow, it looks like these chubs will have to wait a day or so before they hit the smoker & poacher.

SMOKING TIME
Got the pork roll chubs in the smoker early this afternoon—as well as 5-pounds of meat sticks I made in the morning.
I keep an eye on the temps throughout the day. I anticipate this could be a fairly long smoke. Outside temp is 40°F, cools & damp.

I'm using the 'Pitmaster's Blend' pellets for smoke-generation.

One hour in...


I pulled the meat sticks after 7 hours and let them cool on a rack ( see my other thread if interested in seeing the sticks), and placed the 3 large chubs into a 160° hot water bath. The IT of the chubs was at 128° when I pulled them from the smoker. After 25 minutes, they were ready (154°) to pull from the poacher. From there, into an ice bath and an overnight stay in the refrigerator.

NEXT DAY: It's sample time!
The chubs had firmed up nicely and were ready to slice.
The roll had an nice sweet, smokey aroma as I sliced it. The appearance was nice & uniform—even a bit more emulsified than the typical store-bought stuff.


On to the grill: Mmmmmm! The smell of Taylor's Ham cooking is reminiscent of both bacon AND of ham!


Great way to start the day! Sweet, smokey, tangy (!).....I like a little mustard on mine, but Taylors Ham is pretty darn tasty by itself


Note the use of flame gilded "Caucasian Bread" Arch, definitely another gormay out of your school.

Overall, the flavor in this recipe is REAL close to the Taylor's Ham I had from NJ. My wife concurs.
One of the great things about making it yourself is tweaking it to your own tastes (more tang, less sweetness, etc.), and I know EXACTLY what is in it.

If you're interested in trying this, here's the recipe I used—my adapted version modified to suit our families tastes. DO adjust the ECA to your tastes. WE like a lot of TANG so used the max amount shown.

Enjoy!
Kevin

PORK ROLL (TAYLORS HAM)

Pork Butt......7lbs/3175g
Bacon.........3lbs/1361g
Kosher Salt....34g
Dextrose.......18g
Cure#1.........10.5g*
White Pepper...11g
Port...................2 TBL
Encapsulated Citric Acid (ECA)......17g—34g**
*Less needed due to cure present in bacon
** Level of tang; adjust to taste.

1. Partially freeze bacon & pork
2. Grind bacon & pork through medium plate
3. Mix pork, bacon & all spices, cure & port—except for the ECA.
4. Regrind the mixture with a fine plate (3mm) —if smoother consistency is desired.
5. Add ECA & mix well before stuffing.
6. Fry a sample & adjust seasonings if necessary
7. Stuff into 3”+ fibrous casings or muslin sack(s).

SMOKE
Prewarm smoker to 120°
Hang chubs for an hour or so to dry.
Smoke at 130-150° for 3-4 hours until IT reaches 125° or higher.

POACH
Poach in 165° water bath until IT hits 152°
Drop in ice bath & keep them there until IT reaches 100°
Refrigerate overnight to firm before slicing.

| Reply
Sep 30, 2018 15:14:12   #
slatten49 Loc: Lake Whitney, Texas
 
I'm not sure if I'm ambitious enough to go through all the preparation, but I would be glad to first taste test it to decide if I would be.

| Reply
Sep 30, 2018 15:52:19   #
pafret Loc: Northeast
 
slatten49 wrote:
I'm not sure if I'm ambitious enough to go through all the preparation, but I would be glad to first taste test it to decide if I would be.


I used to buy the original when I lived in the Philly area and I make my own now. These pork rolls are well worth the effort, particularly if you are into Charcuterie and make other Sausages and Salumi.

| Reply
Sep 30, 2018 16:47:10   #
slatten49 Loc: Lake Whitney, Texas
 
pafret wrote:
I used to buy the original when I lived in the Philly area and I make my own now. These pork rolls are well worth the effort, particularly if you are into Charcuterie and make other Sausages and Salumi.

I'll first look for it in a butcher or specialty shop.

| Reply
Sep 30, 2018 17:55:43   #
pafret Loc: Northeast
 
slatten49 wrote:
I'll first look for it in a butcher or specialty shop.


I think it is only available in the Northeast Slatt. The Shoprite Chain used to carry their own brand of Pork Roll but it was distinctly second best to the Real McCoy. This recipe an a couple of others come close to replicating the taste of Taylor's Pork Roll.

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