Old Fashioned Loaf Lunch Meat

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birdman

Newbie
Original poster
Jun 10, 2009
19
10
Northwest Illinois
I was wondering if anyone here has ever attempted to make their own Old Fashioned Loaf (or Dutch Loaf) lunch meat? It's a mixture of ground beef and ground pork, so I wasn't sure where the best place to post this was. Any help would be greatly appreciated!
 
[h2]
icon14.png
 Old Fashioned Dutch Loaf - Luncheon Meat[/h2]
I've been wanting to make this for quite a while. You guys have seen it in the deli: Old Fashioned Loaf, Spiced Luncheon Loaf, around here it's called Dutch Loaf. I love it, but the stuff in the deli is just too dang salty for my taste & tummy, not to mention my blood pressure.

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
2 TBS Onion Powder
1 1/2 tsp. ground Black or White Pepper (I like a course grind)
1 1/2 tsp. ground Coriander
1 1/2 tsp ground Celery Seed (I had to grind celery seed in my spice grinder)
1 1/2 tsp ground Nutmeg

5 oz. Cold Water


There is a pictorial, etc. on their site if you need further instructions, but basically, you just mix, grind and shape into a loaf in a loaf pan and smoke until internal of 152°.  Cool and slice.




I like to add sweet or dill pickle relish in it too for flavor and color contrast.
 
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Thanks for the info, Pops! I know what I'm going to be doing this weekend [emoji]128077[/emoji]
 
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It looks like a fine grind would work. I want to try this!
I am going to try the fine grind as well. I am planning on trying this out this weekend. I hope it's as good as it is in my mind haha. The only thing I haven't decided yet is which kind of wood I am going to use.
 
[h2]
icon14.png
 Old Fashioned Dutch Loaf - Luncheon Meat[/h2]




I've been wanting to make this for quite a while. You guys have seen it in the deli: Old Fashioned Loaf, Spiced Luncheon Loaf, around here it's called Dutch Loaf. I love it, but the stuff in the deli is just too dang salty for my taste & tummy, not to mention my blood pressure.


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

2 TBS Onion Powder

1 1/2 tsp. ground Black or White Pepper (I like a course grind)

1 1/2 tsp. ground Coriander

1 1/2 tsp ground Celery Seed (I had to grind celery seed in my spice grinder)

1 1/2 tsp ground Nutmeg


5 oz. Cold Water




from: 





There is a pictorial, etc. on their site if you need further instructions, but basically, you just mix, grind and shape into a loaf in a loaf pan and smoke until internal of 152°.  Cool and slice.







I like to add sweet or dill pickle relish in it too for flavor and color contrast.

Yum! Add another project to the list!
 
I am going to try the fine grind as well. I am planning on trying this out this weekend. I hope it's as good as it is in my mind haha. The only thing I haven't decided yet is which kind of wood I am going to use.
I just did Pastrami Loaf last week and I was very very happy using 100% Maple.  

It imparts a great flavor that is there but you don't even think about it being there.  It simply just melts into my Pastrami Loaf like another seasoning rather than the "smoke flavor" component added.  It is complementary and transparent in a way that brings out the other seasonings in my Pastrami Loaf and then just adds to it all.

I'm curious to what wood you land on but as of my vote it is for 100% Maple wood :)
 
It looks like a fine grind would work. I want to try this!
I am going to try the fine grind as well. I am planning on trying this out this weekend. I hope it's as good as it is in my mind haha. The only thing I haven't decided yet is which kind of wood I am going to use.
I couldn't wait, bird! I left work early & got a loaf ready to cook tomorrow afternoon.
I'm not sure if I'll smoke or not. I may just do it in the oven. I used the wife's meatloaf pan & there's not much to smoke but the top. If I smoke I'll be using Apple.
You should check out that pellet smoking site. There's a Honey Loaf variation that looks interesting.

Dan
 
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Pops You knocked it out of the park with that one Wow it is on my list Thanks for sharing Points

Richie
 
Thanks for posting.

They have this in Lancaster County, PA. Good stuff.

Also in Germany they sold it in the loaves or sliced. It was 6 euro lb
 
I couldn't wait, bird! I left work early & got a loaf ready to cook tomorrow afternoon.

I'm not sure if I'll smoke or not. I may just do it in the oven. I used the wife's meatloaf pan & there's not much to smoke but the top. If I smoke I'll be using Apple.
You should check out that pellet smoking site. There's a Honey Loaf variation that looks interesting.

Dan

Looks good! Did you get a chance to finish it? I got all my ingredients rounded up yesterday so I am itching to get started tomorrow.
 
Living in Central PA and the Deli Manager at the local grocery being my Daughter, Dutch Loaf and Olive Loaf is common fare in my house. I am not sure having homemade without the Additives, Stabilizers and Preservatives will taste the same!
biggrin.gif
 This sure does look and sound great...JJ
 
I couldn't wait, bird! I left work early & got a loaf ready to cook tomorrow afternoon.

I'm not sure if I'll smoke or not. I may just do it in the oven. I used the wife's meatloaf pan & there's not much to smoke but the top. If I smoke I'll be using Apple.
You should check out that pellet smoking site. There's a Honey Loaf variation that looks interesting.

Dan

Looks good! Did you get a chance to finish it? I got all my ingredients rounded up yesterday so I am itching to get started tomorrow.

It went into the smoke at 1:00, is up to 100 IT and ready to bring in to finish in the oven.
If I don't crash & burn I'll make a post of it [emoji]9786[/emoji]️
 
Living in Central PA and the Deli Manager at the local grocery being my Daughter, Dutch Loaf and Olive Loaf is common fare in my house. I am not sure having homemade without the Additives, Stabilizers and Preservatives will taste the same!:biggrin:  This sure does look and sound great...JJ
I know, JJ!
There's a German meat shop here that makes lunch meat as well as sausage and I made the mistake of buying 2# of Holiday Loaf, which I dearly love. I kept it in the drawer with the other cold cuts, etc. After only a week it got moldy. No "preservatives".
What you don't think you'll eat, you'd better freeze!
 
How about smoking until the meat is set enough to take out of the loaf pan and hold the shape, and then continue to smoke until done.  That would also give 360 degree smoke and keep the traditional shape.  The top would have a stronger smoke, but some is better than none on the other sides.

Or slice it thick and double smoke it for serving like BBQ bologna.

As to the Honey Loaf recipe:

If you don't have Kutas book (and why the heck don't you?????), oddly enough that Honey Loaf recipe can be viewed in Google books.

https://books.google.com/books?id=C...6AEIQDAH#v=onepage&q=Kutas Honey Loaf&f=false

It looks like a very large amount of the book (4th edition) is archived in Google books!  That was a surprise.
 
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How about smoking until the meat is set enough to take out of the loaf pan and hold the shape, and then continue to smoke until done.  That would also give 360 degree smoke and keep the traditional shape.  The top would have a stronger smoke, but some is better than none on the other sides.

Or slice it thick and double smoke it for serving like BBQ bologna.

As to the Honey Loaf recipe:

If you don't have Kutas book (and why the heck don't you?????), oddly enough that Honey Loaf recipe can be viewed in Google books.

https://books.google.com/books?id=C...6AEIQDAH#v=onepage&q=Kutas Honey Loaf&f=false

It looks like a very large amount of the book (4th edition) is archived in Google books!  That was a surprise.
One of these days I'll get the book, if for no other reason than that I love books. Until then, like you said, you can see most of Kutas' stuff on the internet. I used his basic Kielbasa as a starting point for my own take [emoji]9786[/emoji]️
 
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