I have never had Taylor Ham but have wanted to for some time. W.E.B. Griffin mentions it in his books. I guess it is pretty regional. I found this video awhile back it may be helpful.
https://youtu.be/vDkB1SkPsC8I posted about my Ham Log project (Posts #74 & #77) with a picture here
https://www.smokinitforums.com/index.php?topic=7977.msg70265#msg70265Ham & Cheese logs:
Pork butts cut to fit the grinder
Dust with the Basic Dry Cure Listed in My Bacon Posts
Course grind one pass
Layer ground meat in tub as it comes out of the grinder with High Temp Cheddar Cheese and a little Maple Syrup.
Mix well and stuffed into 3lb capacity muslin sausage casings
*I used the stuffing plate and large tube for stuffing burger bags to fill casings from the grinder
Smoked at 250 until an IT of 150, Ice bath until below 100 IT then cooled in fridge 24 hours before packing for the freezer.
It was all eyeball measurements, but turned out fantastic. I realize eyeball measurements may make some folks nervous. Next time we make it I will try and come up with a recipe. When we shook the dry cure onto the cubes of butt, we covered all sides as if we were salting a steak for the grill. That's the best guide I can give you for now. I did not ferment or add culture. I would re-post the picture but I deleted it. You can find it in the link I posted.
Here is another video. They don't ferment but use citric Acid to the the Twang flavor. I did not consider it when I made mine but might try it in the future. Good Luck with yours.
https://youtu.be/v_UTNiVgrcI