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Olive loaf

big guy

Fire Starter
44
11
Joined Jan 12, 2008
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
 
[if !supportLineBreakNewLine]grinding

[endif]


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

 

smokint

Fire Starter
38
10
Joined Nov 3, 2012
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
 

chef jimmyj

Epic Pitmaster
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Joined May 12, 2011
 
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
 

smokint

Fire Starter
38
10
Joined Nov 3, 2012
 
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
 
Last edited:

skully

Meat Mopper
243
11
Joined Jan 24, 2011
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.
 

weisswurst

Smoke Blower
108
12
Joined Feb 12, 2011
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.
 

big guy

Fire Starter
44
11
Joined Jan 12, 2008
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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