u/mraaronsgoods

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.

I make pasta for a living and made some conchiglie rigate that I added 4% taco seasoning to, so the actual shells taste like tacos. Then we made taco meat, threw in a can of jalapenos, some pasta water, then slapped some slices of white American cheese on top. Add whatever you want to it… shredded lettuce, raw onion, beans, sour cream, salsa, chips, more cheese. Really, whatever you like in a taco salad works really well.