Love pickle loaf , and have been wanting to take a run at it . So I've been looking around at some spice profiles . Nothing really on pickle loaf . Found some olive loaf and some Dutch Mortadella that had green and red peppers in it . So I used the Dutch Mortadella from Marianski as a base. Omitted the bell peppers and added sweet pickle relish and pimento .
Pressed into a bread pan overnight to firm up . Then vac'd and poached on the stove top .
I used ground pork butt and added the pickle relish and pimento right out of the jar by the spoonful until I got the look I wanted . Juice and all , didn't bother draining . Just add and mix .
Then into the bread pan lined with plastic wrap so I can get it out .
Next day I turned it out on a plate , the vac'd it up .
Pot settled in around 172 . Close enough . Used the inkbird to
keep an eye on the water temp .
I let it go at 172 about 4 hours .
Pulled and took the temp . 162 . That's perfect .
Not much to look at though .
Cooled overnight , then took some slices .
It was really good . Spot on for flavor . The amount of relish and pimento was perfect .
If you like the taste of pickle loaf , this is it .
Next run will be waterproof casings and SV .
I also did some SS chubs . Jalapeno with white cheddar horseradish cheese .
Used the Jadgwurst formula from Marianski then added the Jalapeno by eye .
No need to measure or weigh it to take a percentage . I had 5 semi-dry ripe peppers on the counter ,
and picked two fresh ones off the plant . Cut the stem off , chopped 'em up and mixed them in .
Same with the cheese . Added until I liked the looks .
Used the cloth bags . Smoked with mesquite , cherry and beech .
When they reached temp , I just shut the smoker down and let the chubs cool overnight
right in the smoker . This is the next morning .
Couple of sliced picks . This has great flavor and the amounts are perfect .
That's why I do it by looks . Good placement on the ingredients too .
Has some mustard seed in there also . The heat is perfect as well .
Did some uncased sticks while I was at it .
Hunters sausage from Marianski . Has a caraway flavor profile .
Like Kabanosy .
I just run them out on foil and use my Jerky racks for the oven .
When they set enough I pull the foil out . Flip them over to even out the color .
Used the oven because I had the SS hanging in the MES .
These are all pork also . THey come out great like this .
That's it .
Pressed into a bread pan overnight to firm up . Then vac'd and poached on the stove top .
I used ground pork butt and added the pickle relish and pimento right out of the jar by the spoonful until I got the look I wanted . Juice and all , didn't bother draining . Just add and mix .
Then into the bread pan lined with plastic wrap so I can get it out .
Next day I turned it out on a plate , the vac'd it up .
Pot settled in around 172 . Close enough . Used the inkbird to
keep an eye on the water temp .
I let it go at 172 about 4 hours .
Pulled and took the temp . 162 . That's perfect .
Not much to look at though .
Cooled overnight , then took some slices .
It was really good . Spot on for flavor . The amount of relish and pimento was perfect .
If you like the taste of pickle loaf , this is it .
Next run will be waterproof casings and SV .
I also did some SS chubs . Jalapeno with white cheddar horseradish cheese .
Used the Jadgwurst formula from Marianski then added the Jalapeno by eye .
No need to measure or weigh it to take a percentage . I had 5 semi-dry ripe peppers on the counter ,
and picked two fresh ones off the plant . Cut the stem off , chopped 'em up and mixed them in .
Same with the cheese . Added until I liked the looks .
Used the cloth bags . Smoked with mesquite , cherry and beech .
When they reached temp , I just shut the smoker down and let the chubs cool overnight
right in the smoker . This is the next morning .
Couple of sliced picks . This has great flavor and the amounts are perfect .
That's why I do it by looks . Good placement on the ingredients too .
Has some mustard seed in there also . The heat is perfect as well .
Did some uncased sticks while I was at it .
Hunters sausage from Marianski . Has a caraway flavor profile .
Like Kabanosy .
I just run them out on foil and use my Jerky racks for the oven .
When they set enough I pull the foil out . Flip them over to even out the color .
Used the oven because I had the SS hanging in the MES .
These are all pork also . THey come out great like this .
That's it .
