Deli Loaf

[rick54]

Of all the recipes and formulations written / shared on sausage making, there is very little available on the topic of lunchmeat loafs. The product you see in your local deli case.
Since I do have a meat slicer and also a couple of Hoy molds, I'd like to try making my own lunchmeat. Unfortunately, without a recipe, that's not going to happen. And I'm sure the big companies like Eckrich are not going to give away their formulations either!
Perhaps there may be an old retired sausage maker out there that wouldn't feel threatened by giving away a formulation or two for a good lunchmeat.
Some of those that I remember from my youth and are probably only done commercially today are:
Olive Loaf, Dutch Loaf, Old Fashioned Loaf, Pepper Loaf, Football Loaf, Honey Loaf, Pickle Loaf, Ham Loaf and Tongue Loaf to name just a few.
So if anyone would have a formulation or book suggestion they wouldn't mind sharing, I'd certainly appreciate it.

[Oddley]

Hi rick54, welcome to the forum.

Try Here.

[rick54]

Oddley, thank you for the welcome. Yes, I'm aware of Len's great web site. I spoke with Len by email and was able to get a limited amount of information from him on the subject. I still wanted to follow-up to see if there was any other formulation information out there to be had.

[TJ Buffalo]

Hi Rik54, you might look also at the collected recipes from Stuffers.com over at http://www.wwf5.com/stuffers.com/wecs.php?store=stuffers&content=sausage_recipes.html
They appear to have several recipes for luncheon meat loaves.