Taylor's Ham (aka Pork Roll)

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Butterbean
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Re: Taylor's Ham (aka Pork Roll)

Post by Butterbean » Thu Feb 07, 2019 00:20

If you had fat around the meat inside the casing then I would think either your smoker got to hot or your water bath was too hot. Either way, somewhere along the line it got to hot and rendered the fat making it a liquid and it congealed when cooled. Easy enough to do and easy enough to fix. Check your thermometers or even use two of them to be sure. Looks great anyhow.
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Bob K
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Re: Taylor's Ham (aka Pork Roll)

Post by Bob K » Thu Feb 07, 2019 00:34

Your always going to get a bit of a greasy layer but as BB said It may have gotten a bit too hot....Douse look good!

The Ingredients called for smoked bacon did you use pork belly? That would make a big difference in the taste.
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Re: Taylor's Ham (aka Pork Roll)

Post by BBQBob » Thu Feb 07, 2019 13:51

Butterbean, thanks for the reply! The poach may have been too hot. It was 160 before I put them in and bumped up the heat while they poached. Plus they shrunk when I pulled them. Out of the smoker they looked great.

Bob K, thanks for the reply. Yes, I used pork belly. I remember read you said if one was using smoked bacon there's no need to smoke. Figured I get the bellies since I wanted some smoke on them.
They looked and tasted just like Taylor Ham. Just the ECA had it some tang. Would love a bit.
And thank you!
25 years ago I use to smoke pot. Now I smoke pork.
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redzed
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Re: Taylor's Ham (aka Pork Roll)

Post by redzed » Tue Feb 12, 2019 04:20

Hey Bob those sausages do look good when sliced. Nice colour and good meat and fat distribution. I agree with other comments that at some point the temp was too high and you had "fat out". This might have happened already in the smoker, judging by the colour of the chubs in the picture. It also appears that there is uneven heat distribution in your smoker, so it is very important to move the sausages around a couple of times during the smoking process. Next time smoke the sausages at 135-140 for about three hours, or until they take on a nice colour. Don't worry about the IT at this point. Finish by poaching by placing in 180F water. The temp will drop to 170 almost immediately and poach at that temp until an IT of 152. If you do that, you have a perfect Taylor's roll!
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Re: Taylor's Ham (aka Pork Roll)

Post by BBQBob » Tue Feb 12, 2019 20:54

redzed thank you! Notes have been taken on your comment! Thanks for the reply.
25 years ago I use to smoke pot. Now I smoke pork.
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