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I only put 1 jar of olives. It needed 2 jars, recipe amended.

second grinding of the meat mixture



the emulsifying bucket



the mixing end



meat in the bucket



spices and ice water added



emulsified



packed into the mold



top on



unmoulded



slicing



the recipe

Col.’s Olive Loaf

6lbs. of Lean Beef
4 lbs. of Pork Butt
2 Tbs. ground white pepper
2 Tbs. Ground Mustard
1.5 tsp. Ground Celery
1.5 tsp. Ground Nutmeg
1.5 tsp. Ground Coriander
1.5 tsp. Garlic Powder
1.5 tsp. Onion powder
2/3 Cup Brown Sugar
2 Cups Powdered Milk
6 Tbs. Salt
3 Cups of Ice Water
2 Teaspoons cure #1
2 Tbs. special meat binder
2 jars stuffed Green Olives

put in ham mold and bake in the oven at 170°F degrees 8 hrs. then cool overnight in fridge, unmold, slice and package

Even if it didn't have as much olive as you wanted, great job!

Is that a sharpened paint mixer for emulsifying? Saw your rig and had a "Duh" moment -- I used to use the same type of thing for drywall mud. That is to say, Duh on my end.

Your methods intrigue me and I have some serious envy about that loaf mold.