Homemade Pork Roll

Looks like pork roll. Doesn’t hit the mark though. Way too dry and too smoky. The recipe called for 30% bacon and I had some Benton’s bacon ends on hand and used those. Definitely made it more summer sausage in flavor. I used LHP and fermented for 24 hours at 85°. Next batch I’m going to omit the bacon, use jowl and fatback, make a little gelatinized pork broth with some skin. Hell, maybe even grind up that skin as well. It’s missing that Taylor ham funk – like stinky pork bones and hot dog flavored water. I think the secret is all the scraps that kept John Taylor’s ham from being actual ham.