Looks good! I grew up in NJ. A pork roll, egg and cheese sandwich is still a guilty breakfast treat for me. It’s even better on a Kaiser roll with a bit of ketchup. I usually get Taylor Ham (I’d prefer Case) at Benedetti’s or Long’s in Eugene, OR.
Hey brother Anderson I had my buddy who used to work at Taylor provisions in Trenton watch your video, he was impressed. Other than the cayenne pepper you pretty much hit it on the head. Well done big guy !
@@AgeofAnderson yeah bro,. Ain't nothing wrong with that , you like kicking it up a notch 🌶️🌶️🌶️I noticed. There ain't nothing wrong with that my man !!
Another great video and recipe. A very close representative of pork roll. That sandwich needed to be on a nice hard roll with some SPK ( salt, pepper , Ketchup)! Love this channel. Case's pork Roll is smoked with hickory , Taylor pork roll isn't smoked and a much more salt flavor. And a few other brands out there have varying flavor profiles!Some with more of a black pepper taste others with even more Tang. Great job as always.
This seems to be more of Case's porkroll in the add of hot pepper but hits on Taylor's saltiness, both are great, try fire grilling it over coals or wood.My dad worked a few summers on the wildwood nj boardwalk as a teen for Taylor's porkroll stand this is how I know of wood fire a charcoal fire cooking of porkroll
I can’t wait to try this recipe. The first time I had Taylor ham was a few years ago. I buy it only a few times a year due to my location so when I can’t buy stuff, I make it.
As a Jerseyite, I think you've come close...though traditionally "Taylor Ham", aspork roll is referred to in No. Jersey, is put into a canvas casing, so that the smoke penetrates better. For those who want to aboid having to actually smoke the roll, they can grind a mix of 60-70$ pork shoulder and 30-40% baxon. And, by the way, to avoid the outrageous expense of factory cultures, a combination of some sour milk or unpasteurized Greek yogurt and sauerkraut juice from unpasteurized kraut will inoculate it with a good mix of lactobacillus.
Pork roll is my favorite breakfast food. Try it sliced about 1/4" thick, cooked on the grill. Then put it on a burger with provolone and a fried egg. Jersey Burger.
Mohawk dude Greetings from the "People's Republic of New Jersey" in particular Trenton, the birth place of Pork Roll. It's made here by the Taylor Provisions company. Up in North Jersey its referred to as "Taylor Ham". Down here in Trenton and points south "Pork Roll" Asking for Taylor Ham at a diner around here will get you a blank stare. As for the spices good luck. A buddy of mine worked at Taylor provisions about 10 years ago and he said that the dudes in the add/mix room had to sign non-disclosures. Big secret! All that said looks to me like you did a really good job with that tangy tube! Press on Mohawk dude, still love that head cheese video LOL 🐷 one of my favorites...
thanks for catching that. To get similar results without fermentation, you can use encapsulated citric acid. It's important to make sure it is encapsulated acid and to add it right before cooking. The citric acid is released with heat. adding it too early gives the capsules a chance to fall apart and it will begin to break down the meat. Mix all the other ingredients together and let the mix cure overnight in the refrigerator, then, just before smoking it, you add in the citric acid at a rate of 1 teaspoon per lb. Thanks for the question!
Looks good! I grew up in NJ. A pork roll, egg and cheese sandwich is still a guilty breakfast treat for me. It’s even better on a Kaiser roll with a bit of ketchup.
I usually get Taylor Ham (I’d prefer Case) at Benedetti’s or Long’s in Eugene, OR.
King Anderson issss Back!!! Awesome!!!! You make my day man!!!
Hey brother Anderson I had my buddy who used to work at Taylor provisions in Trenton watch your video, he was impressed. Other than the cayenne pepper you pretty much hit it on the head. Well done big guy !
That's awesome to hear! I gotta have my cayenne, though.😄
@@AgeofAnderson yeah bro,. Ain't nothing wrong with that , you like kicking it up a notch 🌶️🌶️🌶️I noticed. There ain't nothing wrong with that my man !!
Another great video and recipe. A very close representative of pork roll. That sandwich needed to be on a nice hard roll with some SPK ( salt, pepper , Ketchup)! Love this channel. Case's pork Roll is smoked with hickory , Taylor pork roll isn't smoked and a much more salt flavor. And a few other brands out there have varying flavor profiles!Some with more of a black pepper taste others with even more Tang. Great job as always.
That's not a mixer. This IS a mixer! 🤣
Interesting recipe! Love seeing your fermentation set up.
This seems to be more of Case's porkroll in the add of hot pepper but hits on Taylor's saltiness, both are great, try fire grilling it over coals or wood.My dad worked a few summers on the wildwood nj boardwalk as a teen for Taylor's porkroll stand this is how I know of wood fire a charcoal fire cooking of porkroll
I REALLY, and TRULY enjoy your “special sound effects”.!.!.!.! Hehehe
Never heard of that roll. That is a delicious looking sammach.
I can’t wait to try this recipe. The first time I had Taylor ham was a few years ago. I buy it only a few times a year due to my location so when I can’t buy stuff, I make it.
No such thing as Taylor ham , it's Taylor's porkroll
@@wayned5872 it identifies as ham, deal with it.
As a Jerseyite, I think you've come close...though traditionally "Taylor Ham", aspork roll is referred to in No. Jersey, is put into a canvas casing, so that the smoke penetrates better. For those who want to aboid having to actually smoke the roll, they can grind a mix of 60-70$ pork shoulder and 30-40% baxon. And, by the way, to avoid the outrageous expense of factory cultures, a combination of some sour milk or unpasteurized Greek yogurt and sauerkraut juice from unpasteurized kraut will inoculate it with a good mix of lactobacillus.
Pork roll is my favorite breakfast food. Try it sliced about 1/4" thick, cooked on the grill. Then put it on a burger with provolone and a fried egg. Jersey Burger.
Mohawk dude Greetings from the "People's Republic of New Jersey" in particular Trenton, the birth place of Pork Roll. It's made here by the Taylor Provisions company. Up in North Jersey its referred to as "Taylor Ham". Down here in Trenton and points south "Pork Roll"
Asking for Taylor Ham at a diner around here will get you a blank stare. As for the spices good luck. A buddy of mine worked at Taylor provisions about 10 years ago and he said that the dudes in the add/mix room had to sign non-disclosures. Big secret! All that said looks to me like you did a really good job with that tangy tube! Press on Mohawk dude, still love that head cheese video LOL 🐷 one of my favorites...
You did great...from a Jersey Girl ❤❤
❤❤❤
ohhh looks fun. just filled up the freezers with 500 lbs of pork so now I have some more things to play with
Shouldn't your 2g measures be 0.07% instead of 0.7%? Also, how would you suggest changing this recipe if you didn't want to go the fermentation route?
thanks for catching that. To get similar results without fermentation, you can use encapsulated citric acid. It's important to make sure it is encapsulated acid and to add it right before cooking. The citric acid is released with heat. adding it too early gives the capsules a chance to fall apart and it will begin to break down the meat. Mix all the other ingredients together and let the mix cure overnight in the refrigerator, then, just before smoking it, you add in the citric acid at a rate of 1 teaspoon per lb. Thanks for the question!
It used to be called “Taylor Ham” until the USDA said “thats not ham”. they changed name to pork roll. It’s better than ham any way!