top of page

Pork Roll (Taylor Ham)

Updated: Sep 27, 2023

The perfect addition to any sandwich, especially at breakfast time!

Meat ratio: Pork Shoulder Boneless 100%


Based off the weight of the total meat ratio.

  • Kosher Salt 1.8%

  • Baking Soda 0.2%

  • Cure Salt #1 0.25%

  • Cayanne 0.2%

  • Garlic Powder 0.3%

  • Dehydrated Milk Powder 1%

  • Ice, crushed 10%

  • Dextrose sugar 0.5%

  • Bacteria Culture BLC-007 0.015%


  1. Take the freshly ground meat and place it in a food processor with all of the ingredients.

  2. Blend on high until completely emulsified and crushed ice is completely incorporated.

  3. Stuff into a 70mm-100mm synthetic casing chub.

  4. Let ferment at room temp or about 70°F for two days or until pH hits 5.0 or under.

  5. Poach in a water bath until at 170°F until internal temp reaches 155°F.

  6. Completely cool down in the refrigerator and then slice thin and fry in a pan. This goes incredible in a classic P.E.C. or Pork (taylor ham), Egg, and Cheese on a Kaiser roll.

Check out my other recipes here or head over to the Matt the Butcher YouTube channel to see me make recipes like this one.

19 views0 comments

Recent Posts

See All


bottom of page