New Jersey Pork Roll

OU812 · February 22, 2011, 06:46:29 PM

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.

In the smoker.

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.

The casings I used were this big.

Fried up some to snack on, pretty tasty, will make this again.

Made 10 pounds.

Now I'm fixin to slice 1/4" thick.

NePaSmoKer · February 22, 2011, 07:09:17 PM

Thar ya go

Looks good

OU812 · February 22, 2011, 07:26:50 PM

All sliced and ready to package, took longer to upload than to slice. >:(

ftp://

Packaging right now, be right back. ;D

OU812 · February 22, 2011, 08:48:12 PM

AGAIN took longer to upload than to do. >:(

Alittle for the cook.

Ready for the deep freeze.

Now after dealing with this pease of sh!t photo bucket I almost have what I want.

Any ways gooood stuff.

Enjoy.

Habanero Smoker · February 23, 2011, 01:35:46 AM

Looks good. Next time I make this I will use the Bradley to fully smoke/cook.

mjdeez · February 23, 2011, 05:47:40 AM

Looks awesome.

Caneyscud · February 23, 2011, 05:58:56 AM

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!

NePaSmoKer · February 23, 2011, 06:36:43 AM

Curt

Did you do the R/H thing with the pork roll?

OU812 · 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?

NePaSmoKer · 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.

OU812 · February 23, 2011, 07:49:19 AM

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.

NePaSmoKer · February 23, 2011, 08:02:39 AM

Quote from: OU812 on February 23, 2011, 07:49:19 AM
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.

Ok Mi Amigo

TY

pensrock · February 23, 2011, 01:35:21 PM

Looks good but what does it taste like? I'm guessing round bacon? ???

OU812 · February 23, 2011, 01:53:57 PM

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.

pikeman_95 · February 23, 2011, 04:53:22 PM

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.