Seen this and had to try it. I used the recipe from here http://lpoli.50webs.com/index_files/NewJerseyPorkRoll.pdf
To much to drink to remember how to do the fancy way. ::)
Anyway here is the sausage getting to room temp.
I skipped step6 and 8 eliminated the Maple powder, dont like Maple. ::)
Substituted ECA for the starter culture, dont agree with my insides thats why I started making my own.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0858.jpg)
In the smoker.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0859.jpg)
Smoked like any other sausage then the cold bath and the bloom, put in the fridge for 2 days to let the flavors blend and today I gots this.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0867.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0868.jpg)
The casings I used were this big.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0871.jpg)
Fried up some to snack on, pretty tasty, will make this again.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0870.jpg)
Made 10 pounds.
Now I'm fixin to slice 1/4" thick.
Thar ya go
Looks good
All sliced and ready to package, took longer to upload than to slice. >:(
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0872.jpg)
ftp://
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0873.jpg)
Packaging right now, be right back. ;D
AGAIN took longer to upload than to do. >:(
Alittle for the cook.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0874.jpg)
Ready for the deep freeze.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0875.jpg)
Now after dealing with this pease of sh!t photo bucket I almost have what I want.
Any ways gooood stuff.
Enjoy.
Looks good. Next time I make this I will use the Bradley to fully smoke/cook.
Looks awesome.
Saw the thread title, and did not know what to expect.
A hog head in my bed, or Guido jumping out of the bushes brandishing a bit lethal salami went through my demented mind.
But I was very pleasantly surprised. That thing looks GawJus - simply gawjus!
Curt
Did you do the R/H thing with the pork roll?
Quote from: NePaSmoKer on February 23, 2011, 06:36:43 AM
Curt
Did you do the R/H thing with the pork roll?
Can you splain R/H?
Quote from: OU812 on February 23, 2011, 06:46:36 AM
Quote from: NePaSmoKer on February 23, 2011, 06:36:43 AM
Curt
Did you do the R/H thing with the pork roll?
Can you splain R/H?
Relative Humidity of the 75/80% Poli suggests.
Quote from: NePaSmoKer on February 23, 2011, 07:44:51 AM
Quote from: OU812 on February 23, 2011, 06:46:36 AM
Quote from: NePaSmoKer on February 23, 2011, 06:36:43 AM
Curt
Did you do the R/H thing with the pork roll?
Can you splain R/H?
Relative Humidity of the 75/80% Poli suggests.
Nope. ;D
I didnt use the starter so I didnt need to let it ferment.
Looks good but what does it taste like? I'm guessing round bacon? ???
Quote from: pensrock on February 23, 2011, 01:35:21 PM
Looks good but what does it taste like? I'm guessing round bacon? ???
It dont taste like straight up bacon.
It has a twang to it and the bacon flavor mixes well with the other spices.
Tastes sorta like Thuringer sausage with a mild bacon flavor.
how to speed up your uploads with photo bucket. First open your pictures with microsoft picture manager and hit the edit tab and go to compress pictures and compress them down to 100-300 k bites save them and then load them on photo bucket. they will load much faster. Just a little trick.
Oh the pork roll looks interesting.
Thats some good looking stuff and i like the proffessional Packaging :o :o I like Photobucket, works good with comcast ;)
All that computer stuff is like talking Greek to me, I have Windows 7 starter on this thing.
The comp words dont work for me. ::)
Thanks would go to the peeps that can make this work faster for me. ;D
Man Oh Man, looks good!
Is that what we used to call Taylor Ham?
Quote from: La Quinta on February 24, 2011, 12:24:51 AM
Is that what we used to call Taylor Ham?
Yes; it is the same as Taylor Ham..
Curt to upload you pictures faster to photobucket. After you click on the green tab "upload now" look off to the right side there should be a box that says upload tools. click on the one that says bulk uploader. Then Highlight the pictures you want to upload. It is done loading them three times as fast as the normal way. I do this with every time I upload more than one picture. It only takes seconds rather than minutes.
La Quinta; Its a a knock off of "Taylor Ham"
I've never had it so I have know idea if what I made tastes like the real thing but this stuff is mighty tasty
Thanks Chris, that makes sense, I'll give it a shot next time I upload.
Looks great OU, and thanks 10.5 for the photo tip on photobucket it should make things easier. ;D
Just saw this and thought it was an older post.
That looks very interesting.
Got it book marked.
Nice pics. Thanks
Looks like a winner! I must try this one, Thanks
Good stuff.
Been havin ham, egg and cheese on honey wheat muffins for breakfast all week. ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0877.jpg)
Quote from: OU812 on February 22, 2011, 06:46:29 PM
I skipped step6 and 8 eliminated the Maple powder, dont like Maple. ::)
I can't beleive you just said that. You would never make a good canuck. ;D
Can you remind me what ECA is? I am going to try this out soon.
ECA is encapsulated citric acid. Good tangy flavor.
Quote from: Quarlow on February 26, 2011, 11:56:24 AM
Quote from: OU812 on February 22, 2011, 06:46:29 PM
I skipped step6 and 8 eliminated the Maple powder, dont like Maple. ::)
I can't beleive you just said that. You would never make a good canuck. ;D
Can you remind me what ECA is? I am going to try this out soon.
Dont know many folks around here that does like Maple. ::)
Quote from: Gizmo on February 26, 2011, 12:27:33 PM
ECA is encapsulated citric acid. Good tangy flavor.
What Gizmo said.
I cant do the starter cultures, they mess with my insides, in a bad way. ::)
I will have to try to find some.
Quote from: Quarlow on February 26, 2011, 05:00:20 PM
I will have to try to find some.
Guess we all have our likes and dislikes, Honey is my likes. ;D
Gonna try Honey in place of the Maple next time.
Just need to figure out if 1 Tbl of pure Honey is equal to 1 Tbl Maple powder.
that looks awesome!! now he I go again with questions .
1) Dextrose , besides online can you buy it some kind of store ?
2) ECA, where do you get that at ?
3) 1 3/4 tsp cure #1 , 7+3 is still10 so should you not use 2 tsp of cure ?
4) what kind of casings are those ?
Well I think just about does the questions for now , as always thanks for all the great help !!
Tim
Curt
Any way you can post the recipe in a non link or pdf? Seems i cant open the link.
I can help with that..
(https://lh3.googleusercontent.com/_CbvAIVzmFFM/TWp84lKWxgI/AAAAAAABU2k/YUNQYJ3F9i4/Fullscreen%20capture%202272011%20103306%20AM.jpg)
(https://lh3.googleusercontent.com/_CbvAIVzmFFM/TWp9AQQjv2I/AAAAAAABU2s/XG7zP1l6T9g/Fullscreen%20capture%202272011%20103345%20AM.jpg)
Thanks Patrick
Ever since i installed the new adobe reader x i cant open lens site for some of them.
Quote from: cobra6223 on February 27, 2011, 08:11:54 AM
that looks awesome!! now he I go again with questions .
1) Dextrose , besides online can you buy it some kind of store ?
2) ECA, where do you get that at ?
3) 1 3/4 tsp cure #1 , 7+3 is still10 so should you not use 2 tsp of cure ?
4) what kind of casings are those ?
Well I think just about does the questions for now , as always thanks for all the great help !!
Tim
Tim;
The original author of the recipe is using less cure #1 to compensate for the residual nitrites that can be left in the bacon. If you are not going to add bacon and substitute pork fat then you would use the 2 level teaspoons.
Thanks Habs , trying to get ingredients together as I type , can't wait to try it .
Quote from: NePaSmoKer on February 27, 2011, 08:57:57 AM
Thanks Patrick
Ever since i installed the new adobe reader x i cant open lens site for some of them.
His site has a lot of pop ups from third party spammers, try downloading Foxit. It is a free PDF that is much quicker then Adobe's free reader and it should work on that site. Just make sure when you install that Foxit is the default PDF reader (I believe that is the default setting during installation).
Foxit Reader (http://www.foxitsoftware.com/pdf/reader/reader4.php)
Quote from: cobra6223 on February 27, 2011, 08:11:54 AM
that looks awesome!! now he I go again with questions .
1) Dextrose , besides online can you buy it some kind of store ?
2) ECA, where do you get that at ?
3) 1 3/4 tsp cure #1 , 7+3 is still10 so should you not use 2 tsp of cure ?
4) what kind of casings are those ?
Well I think just about does the questions for now , as always thanks for all the great help !!
Tim
The Dextrose is 70% as sweet as cane sugar, you could replace it with sugar.
Encapsulated Citric Acid, make sure its "Encapsulated" and Dextrose you could find at Scheels, Cabelas, Allied Kenco, Btucher Packer or places like that.
Habs got you covered on the cure.
The casings were 6 lb clear Fibrous casings, traditionally used for Salami.
I did not poach mine just smoke/cooked it like you would Salami.
what kind of contraption is that your PID is setting on?
and how is it attached.
Quote from: thirtydaZe on February 28, 2011, 10:41:01 AM
what kind of contraption is that your PID is setting on?
and how is it attached.
That contraption is a piece of stainless steel bent at a 90 with 4 storng magnets glued to it then stuck to the smoker anywhere I need it.
The PID is zip tied to the contraption so it wont fall off.
How long did you leave them in the smoker? What wood did you use?
Quote from: Bavind on March 07, 2011, 07:51:34 PM
How long did you leave them in the smoker? What wood did you use?
First I warmed up the smoker to 140 F and after I put them in I dropped the smoker temp to 120.
I put them in the smoker set at 120 F for 1 hr with no smoke then smoked them at 130 F for 3 hr using Pecan then bumped the temp up to 140 for 2 hr then bumped the temp up to 160 for 2 hr and then bumped the temp up to 170 and held it there till I got an IT of 156.
After the IT hit 156 I dropped them in a cooler full of ice water and kept them there till the IT was 100 then pulled outta the ice bath and hung at room temp for 2 hr to drip dry and bloom.
I smoked/cooked them this way as I didnt want to fat out the ham , its got alto of fat in it.
Hope this helps.