New Jersey Pork Roll

[OU812]

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. 

[cobra6223]

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

[NePaSmoKer]

Curt

Any way you can post the recipe in a non link or pdf? Seems i cant open the link.

[squirtthecat]

I can help with that..

[NePaSmoKer]

Thanks Patrick

Ever since i installed the new adobe reader x i cant open lens site for some of them.

[Habanero Smoker]

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.

[cobra6223]

Thanks Habs , trying to get ingredients together as I type , can't wait to try it .

[Habanero Smoker]

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

[OU812]

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.

[thirtydaZe]

what kind of contraption is that your PID is setting on?

and how is it attached.

[OU812]

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.

[Bavind]

How long did you leave them in the smoker? What wood did you use?

[OU812]

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.