Tangy Pork Roll Time Again! Many photos...beware!

[pikeman_95]

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

[mez]

Looks good!!Any chance of sharing the recipe?

[Kevin A]

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.


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


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

[Sam3]

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!

[pikeman_95]

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

[OU812]

Now thats what Im talkin about

Mine look like "packman" when done cookin  ;D

[Kevin A]

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).

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.

[classicrockgriller]

geez. I quit.

That is just "off the hook".

[SouthernSmoked]

Dang Kevin...........you've done it again. Awesome!!

[JZ]

You sure know how to make a guy drool. Nice job ...... again and thanks for the recipe.

[mez]

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?

[Kevin A]

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

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

[mez]

Is citric acid the same as ECA?

[Kevin A]

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.

[SiFumar]

That looks just perfect!  Will have to try it for sure!  It costs 7.95lb here! >:(