Enter and win
up to 24 pounds
of free FAB!
create a profile and register
Note. Smoke is an option.
Posted By: Joe Ames In Response To: Re: I found this one on the Net a while back.. (DaveS)
Date: Saturday, September 8, 2001 at 9:27 p.m.
In Response To: Re: I found this one on the Net a while back.. (DaveS)
If the Taylor Pork Roll you are looking for is like the one made in Trenton NJ, then the below procedure should put you in the ball park.
Simply eliminate the spices. The Taylor pork roll is a fermented sausage that develops a specific lactic bacteria strain.
25 lb Fresh pork sausage, seasoned
10 Sausage bags
Use only freshly ground seasoned pork sausage. If seasoned with a
commercial mix, add extra sage to taste (we test fry samples as we
season). Make bags of cotton feed bags or unbleached muslin. Cut
rectangles 8" X 16" and stitch bottom and side allowing 1/4" for seams
resulting in a 3 3/4" finished bag. Soak bags in water. Stuff sausage by
hand and squeeze down hard so as to eliminate air and squeeze fat
through bag (some people waxed them). Twist end tight, tie and hang in
cool place (smoke house or garage) until distinctive aged flavor
develops. Do not allow to freeze during aging. Temperatures should
average in mid 30's. Weather with lows in upper 20's and
highs in low 40's will age sausage in 3 to 4 weeks. If warm, check to
see that sausage is not getting too strong or spoiling. May be cold
smoked for 24 hours or longer at less than 100F using hickory or apple
wood. Always cook aged sausage to well done. Do not wrap in plastic to
store in refrigerator because of mold. Seal cut end with grease and
store uncovered or hang.
Posted to the BBQ mailing list 6/96
Messages In This Thread
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.