First attempt at lunchmeat - Dutch Loaf

[jcam222]

Hmmm. I have a long weekend tomorrow. I may have to try this.

It was phenomenal! People went bonkers over it. I'm glad you bumped this as I'd like to make more.

 

[mneeley490]

Started mine today. Will let it bloom overnight in the fridge, and toss it in the smoker tomorrow morning. (I have President's Day off. I like to schedule long smokes over a 3-day weekend.)

 

[jcam222]

Started mine today. Will let it bloom overnight in the fridge, and toss it in the smoker tomorrow morning. (I have President's Day off. I like to schedule long smokes over a 3-day weekend.)

Hope you like it. Looking forward to seeing your results

 

[mneeley490]

Glad I have a covered deck. They're forecasting both rain and snow for tomorrow. If they're right, it'll be the first snow to hit the lowlands here this winter.

 

[mneeley490]

So my Reqtec's lowest temp is 180°, oven is 170°; not much better. I threw caution to the wind and just let it go on the smoker. It took 7 hours and 20 minutes to hit 152° IT, and a lot of the fat was rendered out. It's cooling now, so it remains to be seen if I have luncheon meat, or a pork-heavy meatloaf. It was 36°-45° and very windy outside, so that might have affected the smoke time.
The top looks like I glazed it with something, but I did not. That's just the smoke.

 

[chopsaw]

Waiting for the slice . It does look glazed .

 

[mneeley490]

Success! I had to try it tonight, but I'll wait a couple more days to slice the rest, like jcam222 said. Tonight, the taste is sort of a more robust, peppery bologna. I did add 1 T. of powdered milk to the recipe as a binder. This would make a great summer sausage, if stuffed. I'll definately be making this again!

 

[chopsaw]

Looks perfect ! Nice work , I'm due for some pickle loaf .

I did add 1 T. of powdered milk to the recipe as a binder.

Good call . I never do this stuff without some kind of milk powder or starch . Emulsified I use potato starch , course ground / SS type stuff gets milk powder .

 

[tallbm]

Success! I had to try it tonight, but I'll wait a couple more days to slice the rest, like jcam222 said. Tonight, the taste is sort of a more robust, peppery bologna. I did add 1 T. of powdered milk to the recipe as a binder. This would make a great summer sausage, if stuffed. I'll definately be making this again!
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Man that looks amazing! Welcome to the world of making smoked and sliced lunch meat!!! :D

Are you hooked yet? If so I see a Sous Vide setup in your future (if you don't have one). Smoking and then finishing in SV and using pasteurization tables for time will fix most of your higher temp issues and drastically speeds up the process. (Look at me enabling hahahaha).

Enjoy the food :D

 

[jcam222]

Glad you liked it! Looks great! I need to make more now.

 

[DRKsmoking]

Success! I had to try it tonight, but I'll wait a couple more days to slice the rest, like jcam222 said. Tonight, the taste is sort of a more robust, peppery bologna. I did add 1 T. of powdered milk to the recipe as a binder. This would make a great summer sausage, if stuffed. I'll definately be making this again!
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Looks and sounds fantastic Mike .

David