Pork Roll (Taylor Ham)

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

Meat ratio: Pork Shoulder Boneless 100%

Ingredients

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%

Procedure

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.