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Name: Taylor Ham (Pork Roll)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 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.

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INGREDIENTS

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.

INSTRUCTIONS

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.

NOTES

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.