I've donePoli has some good looking ones on his site.
Hey Rich, do you have that Len Poli site address? I know you sent it to me but I'll be danged if I can find it...my dang nose must be in the way.
That's what I was thinking about. I could use pork loin.Hey Rich, do you have that Len Poli site address? I know you sent it to me but I'll be danged if I can find it...my dang nose must be in the way.
I'm looking to make something like chopped ham lunch meat...the prepackaged stuff stays good forever so you know it's full of preservatives. Our local small town grocer carries it in big blocks and is really good.
Pop's has a sticky about that...A recipe came with the instructions for a turkey loaf and there's a you tube recipe for ground beef and pork. The website has several. All of them call for 2 tsp of salt for 2#, which is a LOT of salt. They also use gelatin. Is that for a binder of some kind?
I think I could use #1 cure and cut way back on the salt. Mariansky calls for cure in all the ones I saw.....
I do have the recipe for Pop's low salt Dutch/Old Fashioned loaf. I just have to figure out how to break it down from 5# to 2#.
chopped ham lunch meat.
This is Krakow , but you could do the same method with different spice for something more like ham .I could use pork loin.
The instructions all say to cool after cooking.This is Krakow , but you could do the same method with different spice for something more like ham .
I used pork loin for the chunks , and ground pork butt through the 1/8" plate to mix it all together . No gelatin in this .
Cure the cubes and the grind sperarate . I went 3 days before mixing the together .
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Holds together just fine . This was smoked . You could use the press , but I would think you would need to let it cool before removing it .
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