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Olive loaf

post #1 of 12
Thread Starter 

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
 
grinding


 

empty bucket mixer

 

 

 

 

 

the business end of the mixer

 

 

 

 

meat added

 

 

 

spices added

 

 

 

mixed

 

 

 

mold packed

 

 

 

lid on ready to bake

 

unmoulded

 

 

 

sliced and ready to package

 

post #2 of 12

Looks real good. Thanks for sharing.

Happy smoken.

David

post #3 of 12

Yummy - Olive Loaf.  Looks like a lot of work to prepare.

post #4 of 12

Looks great, love your press, would work great for my Gyro meat...Where do I get one?

 

Do you have plans for that mixer?

 

 

 

Troy

post #5 of 12

I am pretty impressed with the way this came out! I looks exactly like the store bought stuff but I imagine 100% tastier. Great post and thank you for the Recipe and picture tutorial...JJ

 

 

Quote:

Originally Posted by SmokinT View Post
 

Looks great, love your press, would work great for my Gyro meat...Where do I get one?

 

Do you have plans for that mixer?

 

 

 

Troy

 

I have never seen a press like that but the same technique is needed for Pate's. I don't know what temp you cook your Gyro meat at, I would like to see a Recipe BTW, but you can fashion a cover for the pan from wood or other material and apply pressure with a Culinary Brick. Aka...any old Brick you got laying around, washed well and wrapped in Foil...JJ

post #6 of 12
Nice
post #7 of 12

Looks good, nice job

post #8 of 12

Oh my that looks fantastic!!! Thanks for sharing!

post #9 of 12
Quote:
Originally Posted by Chef JimmyJ View Post
 

 

I have never seen a press like that but the same technique is needed for Pate's. I don't know what temp you cook your Gyro meat at, I would like to see a Recipe BTW, but you can fashion a cover for the pan from wood or other material and apply pressure with a Culinary Brick. Aka...any old Brick you got laying around, washed well and wrapped in Foil...JJ

Thanks, Jimmy

I started by using Alton Browns recipe, would link it but... I have made this half dozen times now over the last few years and still tweaking his recipe.

 

I have cut back on the rosemary added some cumin, oregano, and thyme.

 

I will be making this again in the next month or so, if I like how it turns out I will post the recipe.  I do use a brick and plywood to weigh it down over night, I also split this recipe into 2 loaf pans one LB each as I like the thinner slices it produces

 

Troy

post #10 of 12

hot damn, looks good.  i bet you do a little pan fry on that and throw it between to slices of good bread with some mozz. cheese.  mmmmmm good.

post #11 of 12

I sure am glad I checked my E-mail!! I have made various " loaf " type meats. Including olive loaf. Some times I get voids inside. While I roll it and knead it and press it , Dah , it never dawned on me to use some kind of pressure to keep it down. I will use this concept with other loafs. This will improve them greatly. Just 1 question. When you mix in the olives do you drain and dry them quite well? I have to or it seems like any liguid will break down the meat. Thank you very much for sharing this with us. Is there such a device on the market? If not a weight wrapped in foil will work. Thanks again and happy SM Weiss wurst.

post #12 of 12
Thread Starter 

I still get small voids, I only drain the olives add and mix by hand. I only used 1 12-oz jar in the recipe and its a little skimpy so I've changed the recipe to add 2 jars next time. Enjoy

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