Some time ago I asked if anyone could provide me with a recipe for luncheon meat called Mock Chicken Loaf but was unable to find one. I've been looking for over a decade now and it was just not available.
Recently, being old and not cognitive about computers and now AI I played around with AI by putting a query in Google search and seeing what AI had to say. Then I asked questions in the AI query box and eventually it asked what brand of MCL I wanted to emulate. Well, they all taste the same so I just put down one that is local to me and within minutes, I had the basics of recipe content and it asked if I wanted more specific proportions etc and I said yes.
Well, I just tasted the first batch I made using this and it IS the real deal.,
If anyone is interested, this is the recipe it came up with.
I used frozen ground turkey (a four pack of 1 pounders) for the base as it's cheaper than buying and grinding turkey parts and I already have pork back fat (I used 605g of the grind I made) on hand to make my bacon. I had to buy MSG which AI says is an integral part of the flavour profile.
I have no cutter bowl but use old used Champion juicers for emulsification.
I make bags for it by using 11" vacuum seal bags ~18-20 inches long. I mark off the width to 7 3/4 inches to get ~5" diameter and then use an iron to completely seal the excess portion before cutting it off except for 1/4 seal.
MOCK CHICKEN LOAF DRAFT 3 JULY 2026
750g lean ground turkey
250g pork back fat
18g salt
3g sodium phosphate (I use Curaid Supreme Blend)
200g ice water
2.5g cure #1
0.5g sodium erythrorbate
10g lecithin ADD WITH PORK BACK FAT
20g soy isolate
40g powdered milk
4g monosodium glutamate (MSG)
3.5g onion powder
3g ground mustard
2g white pepper
1g garlic powder
.5g celery seed powder
KEEP MEAT FARCE AT OR BELOW 4°c (~40°F) AT ALL TIMES
Phase 1 (The Lean Mix): Mix your lean ground turkey with the salt, cure #1, sodium phosphate, sodium erythrorbate and half of the ice water first. Mix by hand until it feels very sticky and tacky.
Phase 2 (The Binders): Add your MSG, spices, soy isolate, and powdered milk. Pour in the rest of the ice water and mix until smooth.
Phase 3 (The Back Fat & Emulsifier): Fold in your pork back fat and soy lecithin.
The Juicer Passes: Roll into logs, freeze until stiff like hard ice cream, and run through your frozen Champion Juicer forming logs again.
Refreeze as before.
Rotate to your second frozen juicer setup for the second pass to keep the temperature perfectly cold.
Probably best: change juicer heads halfway through each juicer pass.
Make a bag using 11” vacuum bag 20” long and seal one side with an iron to effective width is 7.75” wide.
Fill bag with farce until near full then vacuum seal.
Sous vide @ 150°F for 7.5 hours.
Recently, being old and not cognitive about computers and now AI I played around with AI by putting a query in Google search and seeing what AI had to say. Then I asked questions in the AI query box and eventually it asked what brand of MCL I wanted to emulate. Well, they all taste the same so I just put down one that is local to me and within minutes, I had the basics of recipe content and it asked if I wanted more specific proportions etc and I said yes.
Well, I just tasted the first batch I made using this and it IS the real deal.,
If anyone is interested, this is the recipe it came up with.
I used frozen ground turkey (a four pack of 1 pounders) for the base as it's cheaper than buying and grinding turkey parts and I already have pork back fat (I used 605g of the grind I made) on hand to make my bacon. I had to buy MSG which AI says is an integral part of the flavour profile.
I have no cutter bowl but use old used Champion juicers for emulsification.
I make bags for it by using 11" vacuum seal bags ~18-20 inches long. I mark off the width to 7 3/4 inches to get ~5" diameter and then use an iron to completely seal the excess portion before cutting it off except for 1/4 seal.
MOCK CHICKEN LOAF DRAFT 3 JULY 2026
750g lean ground turkey
250g pork back fat
18g salt
3g sodium phosphate (I use Curaid Supreme Blend)
200g ice water
2.5g cure #1
0.5g sodium erythrorbate
10g lecithin ADD WITH PORK BACK FAT
20g soy isolate
40g powdered milk
4g monosodium glutamate (MSG)
3.5g onion powder
3g ground mustard
2g white pepper
1g garlic powder
.5g celery seed powder
KEEP MEAT FARCE AT OR BELOW 4°c (~40°F) AT ALL TIMES
Phase 1 (The Lean Mix): Mix your lean ground turkey with the salt, cure #1, sodium phosphate, sodium erythrorbate and half of the ice water first. Mix by hand until it feels very sticky and tacky.
Phase 2 (The Binders): Add your MSG, spices, soy isolate, and powdered milk. Pour in the rest of the ice water and mix until smooth.
Phase 3 (The Back Fat & Emulsifier): Fold in your pork back fat and soy lecithin.
The Juicer Passes: Roll into logs, freeze until stiff like hard ice cream, and run through your frozen Champion Juicer forming logs again.
Refreeze as before.
Rotate to your second frozen juicer setup for the second pass to keep the temperature perfectly cold.
Probably best: change juicer heads halfway through each juicer pass.
Make a bag using 11” vacuum bag 20” long and seal one side with an iron to effective width is 7.75” wide.
Fill bag with farce until near full then vacuum seal.
Sous vide @ 150°F for 7.5 hours.
