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Taylor ham/pork roll ? #7732834 12/02/22 06:11 PM 12/02/22 06:11 PM
Joined: Dec 2006 PA S scrapper OP trapper
scrapper OP trapper S Joined: Dec 2006 PA	Anyone here ever make it? I found a recipe that seems easy enough. I have one thing that I'm not sure about though. It calls for 7 lbs. pork and 3lbs. bacon. 10.5 grams cure #1. Now being that the bacon already had cure in it when it was made, will this be too much cure?

Re: Taylor ham/pork roll ? [Re: scrapper] #7732844 12/02/22 06:32 PM 12/02/22 06:32 PM
Joined: Dec 2006 Ames, IA MikeTraps2 trapper
MikeTraps2 trapper Joined: Dec 2006 Ames, IA	My brother had a girlfriend who's daughter was named Taylor after the pork roll. Apparently she craved it during pregnancy Far better is it to dare mighty things, to win glorious triumphs, even though checkered by failure Theodore Roosevelt

Re: Taylor ham/pork roll ? [Re: scrapper] #7732862 12/02/22 06:57 PM 12/02/22 06:57 PM
Joined: Dec 2006 PA S scrapper OP trapper
scrapper OP trapper S Joined: Dec 2006 PA	Lol. must have really liked it.

Re: Taylor ham/pork roll ? [Re: scrapper] #7732919 12/02/22 08:07 PM 12/02/22 08:07 PM
Joined: Aug 2008 ny U upstateNY trapper
upstateNY trapper U Joined: Aug 2008 ny	Originally Posted by scrapper Anyone here ever make it? I found a recipe that seems easy enough. I have one thing that I'm not sure about though. It calls for 7 lbs. pork and 3lbs. bacon. 10.5 grams cure #1. Now being that the bacon already had cure in it when it was made, will this be too much cure? Not sure.I would think that they figured the bacon had cure in it when processed.Where did you get the recipe.Could you contact them and ask them? the wheels of the gods turn very slowly

Re: Taylor ham/pork roll ? [Re: scrapper] #7733261 12/03/22 07:06 AM 12/03/22 07:06 AM
Joined: Dec 2006 PA S scrapper OP trapper
scrapper OP trapper S Joined: Dec 2006 PA	I found the recipe on you tube. It's supposed to be from some smokehouse in New Jersey. Not sure if I could ask them since it was an older video. The amount of cure is just a little under what should be used for 10 pounds. I have found where people say to use the cure amount for just the fresh meat, but I don't want it to be under cured either since the cure would be mixing with the bacon too.

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