Yeah I wondered the same thing, as in maybe it needed a higher concentration since it wasn’t 100% pork.
I don’t have any left over seasoning from the package and it was 75% pork butt and 25% venison.
Ok guys I finally got around to making that pork roll a lot of us talked about. Came out what I think is good but will definitely make some adjustments for the next batch.
The ingredients I used:
7 lb. Pork butt
3 lb. Hickory smoked bacon
5 Tsp- Pink salt
3 Tbs- Dextrose
2 TSP- Sure Cure
6 TSP- Fresh black pepper
4 TSP- Maple seasoning
1 TSP- ECA
Mix turned out well in my opinion and for my first try I’d say the taste is pretty close but it’s missing that “Tang” taste you get from pork roll so next time I would up the ECA and Maple seasoning a little bit as I love the maple seasoning and would love to taste a little more of it.
I didn’t do a poach like a lot of people have done instead I put them in the smoker at 8am (165) and pulled them around 7pm. Tossed them in a quick ice bath and in the fridge for the night.
Sliced some up this morning and it taste great, will definitely make small adjustments next time ![1_1588512578463_FA614AED-2DFA-483A-A4CA-ACF0EE369756.jpeg](Uploading 3%) ![0_1588512578463_D65B0012-A24B-46B0-B099-A1902EFE6A1F.jpeg](Uploading 3%)
BobbyMac Other than the ECA and Maple is there anything else you would do differently?
Jonathon I think that’s really it, I’m going to make the changes and try again. It taste more like spam or ham then it does pork roll so I think with those 2 small changes it might work better.
I’ll keep you posted! Thanks for your help, had a blast making it that’s for sure