Old Fashioned Dutch Loaf

[TentHunteR]

I've been wanting to make this for quite a while. You guys have seen it in the deli: Old Fashioned Loaf, Spiced Luncheon Loaf, around here it's called Dutch Loaf. I love it, but the stuff in the deli is just too dang salty for my taste & tummy, not to mention my blood pressure.

After searching high & low & finally locating a few recipes, I combined a couple to come up with a lower-salt version.



Lower-Salt Old Fashioned Dutch Loaf

3 lbs Ground Pork
2 lbs Ground Beef

1 tsp Curing Salt #1 (Instacure #1, Prague powder #1)
3 3/4 tsp Pickling Salt (non-iodized table salt will work)
1/4 cup Sugar
2 TBS Onion Powder
1 1/2 tsp. ground Black or White Pepper (I like course ground black)
1 1/2 tsp. ground Coriander
1 1/2 tsp ground Celery Seed (I grind the celery seed in my spice grinder)
1 1/2 tsp ground Nutmeg

5 oz. Cold Water


Start by thoroughly mixing the ground beef & pork together.


The seasoning mix:


Stir the seasonings into the water until the salt, sugar & cure are dissolved. Pour the mixture evenly over the meat and mix thoroughly until the meat is a uniform color.


Fill a loaf pan with the meat mixture, mounding it on top to form a loaf. Smoke at hot smoke temps (165° - 185°) until an internal temp of 152° is reached. Don't rush with a higher temp or too much fat will melt out!


After cooling a bit, chill overnight in the fridge.

Before slicing, quickly rinse the fat off with hot-water, followed by cold water, and pat dry. Tip: If the loaf sticks to the pan, carefully run hot water over the pan to help release it.


Ready to slice


Sliced and ready for some sammies!



Oh yes, the first bite made me very happy with the results! The salt level is just right; a subtle undertone that lets the other flavors come through nicely. Even my daughter, who doesn't like store bought Dutch Loaf, came home the next day and asked if she could make a sandwich with some.

Thanks for sneaking a peek.

Cliff

[Keymaster]

Never heard of Dutch Loaf. I like the looks of it and looks like a fun project. Thanks for sharing!

[muebe]

Cliff that looks fantastic!

One slice will completely cover bread and I like that

How long did it take for it to reach an internal temp of 152F?

[TentHunteR]

How long did it take for it to reach an internal temp of 152F?

It took almost 8 hours. Which is just about what the book "Great Sausage Recipes & Meat Curing" by Rytek Kutas said it would take.

That's definitely a nice low & slow roast.

[ACW3]

I have the same book.  There are some good recipes in there to try.  Too many, in fact.  My wife might even like that one.

Art

[smokeasaurus]

Looks like meat bread!!  Never heard of it either but it sure looks goooood!!

[drholly]

Never heard of Dutch Loaf, but it looks and sound great. Will be trying that soon.

Thanks!

David

[TentHunteR]

I have the same book.  There are some good recipes in there to try.  Too many, in fact.  My wife might even like that one.

Art

I think the recipe in his book has way too much salt. It also calls for both non-fat dry milk and soy protein concentrate to be used as binders. I can't use either because they both add L-Glutamates. I relied on having enough fat to act as a binder. The sugar also acts as a binder.

I ended up using the recipe in his book, and one from the University of Georgia's Cooperative Extension website, as a reference and came up with my own modified lower-salt, NO Glutamate added recipe.


Would you like me to post the recipe?

[Keymaster]

Yes, Please post the recipe.

[mikecorn.1]

Looks good! perfect Sammie size


Sent from my iPhone using Tapatalk

[Pam Gould]

Yes..please post recipe..I love Dutch loaf.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[TentHunteR]

Thanks everyone.  Pam, since you're here in Ohio, I thought this might catch your attention.



Ok, here's the ingredient amounts. For convenience I also added them into the original post above and clarified the instructions a little better.



Lower-Salt Old Fashioned Dutch Loaf

3 lbs Ground Pork
2 lbs Ground Beef

1 tsp Curing Salt #1 (Instacure #1, Prague powder #1)
3 3/4 tsp Pickling Salt (non-iodized table salt will work)
1/4 cup Sugar
2 TBS Onion Powder
1 1/2 tsp. ground Black or White Pepper (I like course ground black)
1 1/2 tsp. ground Coriander
1 1/2 tsp ground Celery Seed (I grind the celery seed in my spice grinder)
1 1/2 tsp ground Nutmeg

5 oz. Cold Water


Thoroughly mix the ground beef & pork together, then flatten out in a mixing container.  Stir the seasonings into the water until the salt, sugar & cure are dissolved. Pour the mixture evenly over the meat and mix thoroughly until the meat is a uniform color.
Fill a loaf pan with the meat mixture, mounding it on top to form a loaf.

Smoke at hot smoke temps (165° - 185°) until an internal temp of 152° is reached - about 7 - 8 hours. Don't rush with a higher temp or too much fat will melt out!

After cooling, chill overnight in the refrigerator so it can be sliced. To release it from the pan carefully invert it and run hot water over the pan. Quickly rinse the fat & gel off the loaf with a quick hot-water rinse, followed with cool water, then pat dry. It's now ready to slice into luncheon meat!





If you get a chance to make this, Please let me know how you like it. Good feedback always helps with new recipes.

[Pam Gould]

Thanks bunches Tent..you got my attention immediatly and am definately gonna make some of this. Thanks for the recipe. Just have to get themeat..have everything else..look out Dutch Loaf.   Pam  .☆´¯`•.¸¸. ི♥ྀ.

[Pam Gould]

What did you use for smoke?  I usually use some fruit wood and add some hickory. I have pecan wood too..and amazin-n-smoker I can add. I have wood, pellets and amazin dust. I am doing this tomorrow as soon as I grind the pork. I bought a roast to grind because they had no ground pork. Will run it thru the KitchenAid..not a problem. Thanks.   Pam .☆´¯`•.¸¸. ི♥ྀ.

[TentHunteR]

What did you use for smoke? I usually use some fruit wood and add some hickory.

I believe I just used Oak for this one.

I will tell you though, I like your idea of mixing a fruit wood with hickory.  One of my favorite mixes, especially with pork, is a blend of Apple & Hickory.  That would work really well for this with the nutmeg & other savory spices being used.

I can't wait to see how this turns out for you. Please take pics & post.