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...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Bacon_3lbs_lg_zps002bc8da.jpg)
Also needed is about 7 pounds of fresh pork shoulder, cut up & iced for the grinder...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Pork_7lbs_lg_zps51d0cc16.jpg)
Start by grinding the bacon. I'm using a 4.5mm plate for the initial grind...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Bacon_grind_lg_zpse41bbc58.jpg)
Next up is the pork shoulder grind. Same plate size...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Pork_grind_lg_zpsb4f45a7e.jpg)
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...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/PorkRoll_ingred_lg_zps70342632-1.jpg)
I added the dry ingredients to the meat, with the exception of the ECA
—which shall be added just prior to stuffing. Before mixing, I add the port...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Pork_Port_lg_zps066b52f5.jpg)
My Custom Mixers are primed and ready to go. ;) Thickly-insulated gloves make this job easy without the pain of frost-bite...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Pork_Mix_lg_zpsc906a4ec.jpg)
After 10-12 minutes of robust mixing, the meat has developed into a nice, sticky paste...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Pork_Mixed01_lg_zpsef1b29a5.jpg)
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...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Pork_FineGrind_lg_zps8fe3685b.jpg)
Comparing the before & after of the single grind (4.5mm) and the meat following a second fine (3mm) grind...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Pork_sidebyside_lg_zpscd66c2a2.jpg)
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...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Pork_ECA_lg_zps13c3c962.jpg)
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...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Pork_casing_lg_zps376d105f.jpg)
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...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Pork_stuffed_lg_zps9b13dd50.jpg)
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.
More to come...
Kevin
Nice post. I always find the second grind a pain. Now looking at your final consistency comparison I will do it for certain things :)
Looks great Kevin!
Bacon and Pork, sounds great. Get that smoker preheated!
Looking good! I always enjoy looking at your threads.
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I made this back around Easter 2010 after I saw the recipe in the forum. Thanks for reminding me it's time to make more. Your mix looks great.
Nice job Kevin. Waiting for the $ shot
Mmmmmmmmm,,,,,,,Jersey pork roll!!
Gooood stuff!!
Looks great -- care to post the details as to qty of spices?
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...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Stx_smokn_1hr_lg_zpsd5b3e872.jpg)
Looks great, Kevin your a dam good photographer!
As always some nice looking clubs you have Kevin!
Nice job kevin !!
Lookin gooood!
Those look great Kevin, as always and the pics are good too. :)
Nice job Kevin. I am waiting for the cut shots. You are a very good photographer and a nice preacher ;D ;D and a very good illustrator.
KC
Looks good!!Any chance of sharing the recipe?
Mez, I'll post the recipe I used when I get the chance. It's pretty easy.
Back to the Smoker: 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.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/porkroll_slice_lg_zps804ca863.jpg)
On to the grill: Mmmmmm! The smell of Taylor's Ham cooking is reminiscent of both bacon AND of ham!
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/porkroll_fry_lg_zps290134c5.jpg)
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
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/porkroll_sandwich_lg_zpsa142e041.jpg)
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.
Kevin
Looks just like our local Taylor Ham. (we drop the "s" when pronouncing). ;D
Nothing better than a "THEC" on Sunday morning. ;) Awesome job again!
Kevin
Those cut shots look fantastic. I showed the pictures to my wife and she asked if I was feeling deprived. And I said yes I was!!!! I can almost smell that cooking. When you get that recipe posted I will put it on our excel sheet. Thanks for your great pictures.
Kirby
Now thats what Im talkin about
Mine look like "packman" when done cookin ;D
Quote from: pikeman_95 on December 18, 2012, 05:10:32 PM
When you get that recipe posted I will put it on our excel sheet. Thanks for your great pictures.
Kirby
Thanks, Kirby. Here's what I used to make this. DO adjust the ECA to your tastes. WE like a lot of TANG so used the max amount shown.
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).
SMOKEPrewarm 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.
POACHPoach 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.
geez. I quit.
That is just "off the hook".
Dang Kevin...........you've done it again. Awesome!!
You sure know how to make a guy drool. Nice job ...... again and thanks for the recipe.
So this ECA Encapsulted citric acid I don't think I can get this locally .Is there a sub for it that I might be able to get?
Quote from: mez on December 19, 2012, 07:15:24 PM
So this ECA Encapsulted citric acid I don't think I can get this locally .Is there a sub for it that I might be able to get?
I order mine from Butcher & Packer in Mich. It's fairly cheap.
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=86_109&products_id=896 (http://www.butcher-packer.com/index.php?main_page=product_info&cPath=86_109&products_id=896)
You can get 'tanginess' by adding other products (Fermento, dry buttermilk powder & the like), but I'm sure others will chime in with more experience using these products.
Kevin
Is citric acid the same as ECA?
Quote from: mez on December 20, 2012, 03:23:01 PM
Is citric acid the same as ECA?
ECA is temp released into the meat once the temp hits 130°. 'Regular' citric acid goes to work right away. I'm not sure of the ratio to meat on the reg CA.
That looks just perfect! Will have to try it for sure! It costs 7.95lb here! >:(
Quote from: SiFumar on December 20, 2012, 10:11:51 PMWill have to try it for sure! It costs 7.95lb here! >:(
Online, it's about $9.00/lb
About $30 for two 1.5 pounders...plus another $15+ for s&h.
(http://174.120.60.254/~jerseypo/wp-content/uploads/2012/05/Two-1.5-Taylor-Pork-Rolls.jpg)
So I made 10 pounds of the home-made variety for about the cost those two 1.5lb chubs.
:) ;)
Kevin
Quote from: Kevin A on December 21, 2012, 02:01:54 PM
Online, it's about $9.00/lb
About $30 for two 1.5 pounders...plus another $15+ for s&h.
(http://174.120.60.254/~jerseypo/wp-content/uploads/2012/05/Two-1.5-Taylor-Pork-Rolls.jpg)
So I made 10 pounds of the home-made variety for about the cost those two 1.5lb chubs.
:) ;)
Kevin
Holy heck that is expensive!!! I thought our price was high! So happy you posted it! Thank you!!!!!!!
For the smoke/poach cycle, since the goal is an internal temp of +150F, could one hot smoke at ~200-225F until temp? If you do poach is vacuum packing required? In your first go around with the muslin bag, it looks like that went in the cold water bath without a covering. Unless the cold water bath isn't a problem, just the hot?
The Chubbs and photos are both off the chart. I had Taylors many years ago, but have never thought of trying to make it. Thanks for jarring an old memory.
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