Olive loaf

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Olive loaf

Postby Big Guy » Mon Aug 26, 2013 4:28 pm

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

second grinding of the meat mixture

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the emulsifying bucket

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the mixing end

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meat in the bucket

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spices and ice water added

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emulsified

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packed into the mold

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top on

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unmoulded

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slicing

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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
Col. Big Guy
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Re: Olive loaf

Postby vagreys » Mon Aug 26, 2013 5:44 pm

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

Don't tell me the odds.

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Re: Olive loaf

Postby Dogfish » Tue Aug 27, 2013 4:39 pm

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.
Chip the glasses and crack the plates!
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Re: Olive loaf

Postby Wunderdave » Tue Aug 27, 2013 7:13 pm

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