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Taylor Ham

November 2, 2021Cole Whitney
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BeginnerdextroseEncapsulated Citric AcidPrague Powder #1Sodium Caseinate

This delicious Spam-adjacent pork roll may be a regional specialty, but its deliciousness knows no bounds. Taylor Ham is an unexpected but outstanding addition to a sandwich or charcuterie plate.

Ingredients

  • 1589g (3 ½ lbs) Pork Shoulder
  • 681g (1 ½ lbs) Pork Belly
  • 20g (1 tbsp 1 tsp) Salt 
  • 6g (1 ¼ tsp) Prague Powder #1
  • 100g (½ cup) Sodium Caseinate
  • 9g (2 tsp) Dextrose
  • 6g (2 tsp) Black Pepper 
  • 90g (3 oz) Ice
  • 30g (2 tbsp) White Port 
  • 12.5g (1 ¼ tbsp) Encapsulated Citric Acid

Equipment

  • Blender
  • Small Pot

Timing

Active Time: 40 Minutes

Total Time: 20 Hours

Yield

4 Servings

  • Grind Meat First Pass

    The pork shoulder and pork belly should be cut into 1×1 cubes and placed in the freezer for 30-35 minutes before moving on. Both the meat and fat should be slightly frozen but not hard. If not they will break down too quickly. Also place the grinder attachments in the freezer as well, this will help keep the meat cold.

    Assemble the meat grinder with a 1/4th inch die on the end and begin grinding the meat and fats. After all the meat and fat have been passed through add ½ of the ice to the grinder and it will push the meat through the grinder. The ice also helps with the emulsification process later on.

    Once everything has been ground spread it on a small sheet pan and place it back in the freezer for 15 minutes.

  • Grind Meat Second Pass and Mix Dry Ingredients

    Replace the meat grinder with a ⅛ inch die and grind the meat a second time. After all the meat and fat have been passed through the grinder add the rest of the ice to the grinder like before.

    Place the meat in a stand mixer with a paddle attachment. 

    Mix the salt, sodium caseinate, prague powder #1, and dextrose in a separate container.

  • Mix Meat With Dry Ingredients and Seasonings

    Add the dry mixture to the stand mixer and begin mixing on low.

    Add the White port and black pepper and mix until the ice begins to melt and the meat starts to become opaque and stick to the sides of the bowl. This is the sign of a properly emulsified sausage. This should take about 30 seconds to a minute.

    Increase the speed of the mixer to medium high and mix for 30 seconds, at this point the sausage will look like a pink paste.

  • Add Encapsulated Citric Acid and Create Sausage

    Add the encapsulated citric acid and mix until just combined, about 15 seconds.

    Lay three overlapping 3 foot sheets of plastic wrap on a work surface. Place the emulsified sausage along the long side of the plastic. Leave about 4 inches from the edge of the plastic wrap to where the pork roll is laid.

    Spread the pork roll to about 1 ½ feet long, 3 inches wide and 2 inches tall. Wrap the plastic wrap over the pork roll and form it into a cylinder.

    Use a toothpick to pop any air pockets and pull the plastic wrap tightly around the sausage to help remove the air pockets.

    Roll the pork roll up and tie the ends tightly with butcher’s twine and trim any excess plastic and string. Allow it to cure overnight.

  • Cook and Serve

    Pre-heat an immersion circulator to 150°F.

    Cook the pork roll in the water bath at 150°F for 2 hours or until it reaches an internal temperature of 150°F.

    Cool the pork roll in an ice bath before slicing and serving.

Summary
recipe image
Recipe Name
Taylor Ham
Author Name
Modernist Pantry
Published On
2021-11-02
Preparation Time
0H10M
Total Time
20H0M
Average Rating
31star1star1stargraygray Based on 1 Review(s)

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Comments (2)

Blacked.cpm

April 10, 2022 11:09 pm

Taylor ham and not being called what it should be as pork roll should make this recipe deleted automatically.

anna vo

April 21, 2022 6:30 pm

If i don’t use curing salt , do i need to rest the meat in the fridge over night ? Thank you

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Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences...
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