Old Fashioned Loaf Lunch Meat - Smoking Meat Forums
2017年6月13日 · After searching high & low & finally locating a few recipes, I combined a couple to come up with a lower-salt version. Lower-Salt Old Fashioned Dutch Loaf. 3 lbs Ground Pork. 2 lbs Ground Beef. 1 tsp Curing Salt #1 (Instacure #1, Prague powder #1) 3 3/4 tsp Pickling Salt (non-iodized table salt will work) 1/4 cup Sugar.
First attempt at lunchmeat - Dutch Loaf - Smoking Meat Forums
2023年12月14日 · Last week I started pondering making German Bologna but didn't have casings yet. Having lunch meat fever I settled in on one of my favs dutch loaf. I've never made any of these types of deli meat before. I settled in on using this a recipe Pops had linked here years ago from a pellet smoking site. Lower-Salt Old Fashioned Dutch Loaf 3 lbs ...
Old Fashioned Dutch Loaf - Luncheon Meat | PelletSmoking.com
2012年10月7日 · Mix thoroughly until the meat is a uniform color. Fill a loaf pan with the meat mixture, mounding it on top to form a loaf. Smoke at hot smoke temps (165° - 185°) until an internal temp of 152° is reached. Don't rush with a higher temp or the fat will melt out! After cooling a bit, chill overnight in the fridge.
First attempt at lunchmeat - Dutch Loaf - Smoking Meat Forums
2023年12月14日 · Wow for your first. Pretty brave making 5# for gifts. ... 3 3/4 tsp Pickling Salt (non-iodized table salt will work) ... I know you got this recipe from others, but NEVER use non-iodized table salt. It has sodium ferrocyanide (yellow …
Old Fashioned Loaf Lunch Meat | Page 2 - Smoking Meat Forums
2017年6月13日 · Old Fashioned Loaf Lunch Meat. ... First attempt at lunchmeat - Dutch Loaf. jcam222; Dec 14, 2023; Sausage ...
Honey Loaf Lunchmeat - Smoking Meat Forums
Central NY. Nov 28, 2009. #1. This weekend I’m trying out a new recipe that I got form Len Poli’s web site. It’s the Honey Loaf lunchmeat. link to recipe. Basically its pork butt, honey, salt, sugar, pepper, cure #1 and a few other spices, stuffed into a 4” …
Ham Press recipes? | Smoking Meat Forums - The Best Smoking …
2022年11月30日 · I'm doing some stuff today . One is pickle loaf . Using the Dutch Mortadella recipe from Marianski as a base . I've done the cotto salami from Poli . Waterproof casings and cooked SV . It's a good one . Just did a homemade spam . Pretty basic . Salt and cure by weight . This is the cotto . Beef pork mixture , but I use all pork most of the time .
Honey Loaf Luncheon Meat | PelletSmoking.com
2012年11月12日 · This meat is cooked at hot-smoking temps (165° - 185°) for 6 - 8 hours, and only taken to a temp of 152°. That's a long time in the danger zone and 152° is NOT high enough to denature the Botulinum Toxin, so other precautions MUST be used to prevent the possibility of Botulism. Add to that the fact that this recipe adds honey, a common ...
Salami Cotto and Kielbasa Krakowska - Smoking Meat Forums
2024年8月17日 · For my giant 5.7" fibrous casings I've been using for my sandwich meat, they take smoke and I apply smoke for a number of hours with the smoker at 131F. Then I put the giant chubs into a big 4mil 30x20 inch turkey brining bag and drop that in my SV container (a coleman stacker cooler).
Olive and Pimento loaf - Smoking Meat Forums
2023年2月10日 · I put the loaf in when the water was 120 . My time starts when the water reaches. 145 . I go by the chart for the thickness / slab shape . Chart called for 3 1/4 hours at 145 starting meat temp at 41 degrees . So I didn't count the first hour , …