05/20/2026
Taylor Ham or pork roll? 👀
Either way, I made this Jersey classic completely from scratch — including fermenting the pork roll with starter culture to develop that signature tangy deli flavor before smoking and slicing. Then I put it head-to-head against the store-bought version.
This one was a deep dive into old-school cured meat techniques, texture, fermentation, and flavor. The homemade version had the classic pork roll flavor, crispy edge curl, and that salty Jersey breakfast vibe.
FAQ:
• Milk powder substitute? → Whey protein or soy protein powder work too.
• Why Cure #1? → Food safety, color, and that classic cured deli flavor.
• Why phosphates? → Better bind, moisture retention, and smoother deli texture.
• What is Bactoferm? → A starter culture that creates the tangy fermented flavor. Is it necessary? No — but it helps create that authentic Jersey pork roll flavor.
• How did I ferment at 90°? → I turned my oven barely on and monitored ambient temp with a meat probe, adjusting until it held around 90°.
• Casing? → 100% cotton muslin casing.
Comment “recipe” if you want the full pork roll process and recipe.
