OT: Is that Jersey pork product the same as spam?
- Thread starter RUSK97
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Taylor Ham, In the North half of Jersey, a.k.a. Pork Roll in the Southern half of Jersey, is a gift from heaven. It had to be created by God but marketed by John Taylor here on Earth as God is too busy for such things!
It is a delicate blend of spices that will send your taste buds in to orbit. Spam is nothing more than an afterthought of blandness create by mere mortals who pick up food scraps off the processing floor.
If you have to ask, you will never know the bliss.
LOL, coming from SG no less! Did our fans introduce you to this manna or was it your wife? Oddly enough, I've lived in NJ close to 20 years and just had this for the first time.
Listen to Southern Gentleman, he is from the land known as Arkansas, they know all about pork and pork related products, Their mascot is even made of pork...
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I guess by that definition, pepperoni, bologna, pork hot dogs, pulled pork, Jimmy Dean sausage, and Spam are all the same. After all, they are all chopped up pork bits with salt, preservatives, and spices. The only difference is the spices and the shape. Right?
Oh, and they all taste completely different.
It's not the worst thing in the world. Take Spam, slice it into slabs and grill it up over open flames until the edges char slightly and it's more than just edible.
SPAM is huge in Hawaii. I had it for lunch occassionally as a child. There is nothing like the vacuum-packed sound of that gelatinous slab of by-products as it slithers out of the can. It you're real lucky, your slice will have some of the clear jelly still attached to it and some random unidentified "hard chunks" within it. yum.
Yes, many do. My wife is Hawaiian and grew up there also. She hates Spam though. I have tried Spam Musubi and it's not bad. The rice cuts the saltiness of the spam and I like Nori (seaweed). It is a softer, musher pork roll LIKE product, but definitely not pork roll.
Seems to me that pulling pork is as much a case of processing meat as choking chicken.
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Lloyds Pulled Pork (made by the same company that makes Spam), certainly seems processed enough:
Ingredients: Cooked Seasoned Pork (Pork, Water, Hydrolyzed Soy Protein, Salt, Sodium Phosphates), Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Vinegar, Brown Sugar, Contains 2% or less of Molasses, Modified Cornstarch, Seasoning Blend (Salt, Paprika, Spices, Sodium Benzoate, Potassium Sorbate, Onion Powder, Sodium Diacetate, Garlic Powder, Yeast Extract, Erythorbic Acid, Natural Flavors [Including Smoke Flavor], Tamarind Extract [Corn Syrup, Prune Juice Concentrate, Extractives of Tamarind, Water, Tartaric Acid, Caramel Color, Citric Acid, Molasses]), Salt, Caramel Color, Natural Smoke Flavoring, Cultured Dextrose, Propionic Acid, Nisin Preparation (Salt, Nisin).
But the OP didn't even state that processing was part of his definition. Only that the product contain bits of pork, salt, preservatives, spices, and be put in a package. Lloyd's pulled pork certainly fits that definition.
Taylor ham is probably our biggest secret weapon to keep kids home. Good luck finding TEC on an everything in Ann Arbor..
Lloyd's pulled pork is not the standard by which you judge pulled pork. It is a processed version of it - some might call it an impostor.
Pulled pork is fresh pork shoulder cooked and prepared not bought in a tub at the store.
And while Spam is most certainly processed it can be quite delicious in tough times. It got me through some lean budgetary times at Rutgers.
Having had two egg sandwiches today, one with spam and bacon and the other with pork roll and bacon, and usually having the same several times a week (unless I can find scrapple in the grocery), I consider myself an authority. I forego cheese for health reasons.
It's the same basic concept, only the shape and spices are different. Therefore the taste is very different. Neither is better than the other; tastes differ. Most people eat with ketchup anyway, muting their favors.
Neither tops bacon for powerful flavor, and I'd put scrapple pure flavor at 2, pork roll and spam tied for #3 and kielbasa at 5.
It's the same basic concept, only the shape and spices are different. Therefore the taste is very different. Neither is better than the other; tastes differ. Most people eat with ketchup anyway, muting their favors.
Neither tops bacon for powerful flavor, and I'd put scrapple pure flavor at 2, pork roll and spam tied for #3 and kielbasa at 5.
Gonna cheat this weekend and use some pork butts for my pulled pork. Don't have the 14 hours to smoke it tomorrow.
You must be from SJ. Tried scrapple for the first time last year - i think it would have tasted better after I digested it. There is nothing better than bacon - but Taylor ham is a close second.
You're wrong.:boxing:
Taylor Ham exists and is a Quality product :D.
Pork roll is what the OP was comparing to SPAM.[roll]
Other than being lactose intolerant, I can't think of a single health reason you'd have to forego cheese but still be willing to eat 2 egg sandwiches with bacon, spam, and pork roll.
"Taylor Ham, In the North half of Jersey, a.k.a. Pork Roll in the Southern half of Jersey,"
It's really only called Taylor Ham in a small part of the state. There's just a lot of people who live in that part. Central Jersey loves its pork roll.
And it doesn't taste like spam at all. Nothing like it. I can't imagine there's much similar between the two
It's really only called Taylor Ham in a small part of the state. There's just a lot of people who live in that part. Central Jersey loves its pork roll.
And it doesn't taste like spam at all. Nothing like it. I can't imagine there's much similar between the two
Huh? Pork butt (Boston butt)and Pork shoulder are the same unless I'm missing something. No?
That's NOT cheating! In the South, one can use either pork butts(not anywhere near the actual butt) or pork shoulders. Pork shoulders have a little bit more fat than the butt. And, to do either the butt or the shoulder properly, you need my rub on them and smoke them at 225 degrees for 8-12 hours depending on their size. I like peach, hickory, or Apple wood to form the smoke; NEVER Mesquite!
YES. They are not the same! The pork butt is actually from the shoulder of the hog and the pork shoulder is more akin to the forearm of the hog. Both are damn tasty if cooked properly!
Shoulders have taken me a bit longer due to their size - picked up some smaller pork butts in hopes of being done smoking before 1am... I inject with Apple cider (this work will be done when I get home tonight). For OSU, it got so tender, I was able to pull the bone out clean with my bare (gloved) hands.
Also have a brisket going in - spent most of the last decade in Texas, so it's become an essential.
As for wood, going with Apple, hickory and pecan. Never tried peach - where do you get that around here?
I am in Arkansas. Peach is very available around here.
For everyone that cooks pork butts or pork shoulders, cook long enough to get the internal temperature to 195-200 degrees. The internal bone will come out both easily and clean.
Additionally, the pork will fall apart in your hands so be careful when pulling them out of your smoker or oven.
