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Pork Roll (Taylor Ham)

Updated: 5 days ago

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.

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