Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: TentHunteR on October 14, 2018, 06:08:46 PM

Title: 10 LB Batch of Dutch Loaf Luncheon Meat
Post by: TentHunteR on October 14, 2018, 06:08:46 PM: I haven't made this in quite a while, but I've had a hankering for some good Dutch Loaf luncheon meat for lunches, snacks, etc. and the stuff in the deli is sometimes a bit too salty for my taste.

Here's a 10 lb batch getting mixed up: 60/40 mix of pork/beef, salt, some cure #1, onion powder, ground celery seed, nutmeg, coriander, pepper, and some water. The one change I did this time, to keep it low-carb/keto friendly, was to replace the 1/2 cup sugar with 3 TBS of Pyure natural sweetener (erythretol/stevia blend - both natural sweeteners).
(https://lh3.googleusercontent.com/88nvn73Yb-OKDTUNH0z1lnT81WUOYWS7CmJoJf1sxcUUPem2qdran44sDWpkaMIPHQ_yMYCpcQ5iB-2HUJ0W67iijejnSiX60h2PG-kB1JpAJnu9-rEanZth-h9BwnSpM8Bhue49tNno4PixDVISVOaky9iWFTDd-0jHjt7PbuTfhwZiX4fpL6Vzhg3yz5S2cXUkkOzVsF3vQ9x1AKbDzf5d984TEVxxIQx81S0pjnwN5rrXmGuKqvw2PaLKzxZczHwkpBp7lLVSr7QH53zCEfQFSrMQzmmd3Fu07NfqDSarluELQD8YxoD5LvhgQGcrKpfCArEcNizZABu-LI-_hxjC3wUT8yrT5XqSjILB-LoH5jvME2K6XuLvZgS-7-Kjkn5Yu8MLvqOVVer7TSWohdXoCfvTmT0NhvaTFrCcY8Ke6vrOi1meYf5JTxPQO18faDydy2rg5dAgXrA9KKL-ebhOgVwyxR67g3VY8KUJAdT-g83kEHawrhNapfZPcm1Q9T0VVMqkzcuW1yGLWEKOA18SbS99wYxz44AtQBSepuMUqFG_h1Eyd4wO565ooKj_r7OfgNnXCraNp1wnnxrTORGm5pcxr2qLIzNcayTwBn9F2h528Taa0rVW1ccnq_o=w640-h472-no)

All mixed and loaded into a foil roasting pan, then into the electric smoker at 170° with a small handful of hickory pellets every few hours for a light smoke. This is going to take a while!
(https://lh3.googleusercontent.com/Na6ew55-cql_7tGwQSBQiZi-WLSFLCDb4CqdhXZrhZ3X0JeKN3WNh5TqC9DL5Fjh8uBkHjKT0hKEmftkymyUn90Mqb00zUgobvPQKLw9iCu2UMSw6QIweapAxy9sAbeIFpFQyy1Z-RdQ_QROX7ehvy0cqoOMcxVdNkbcyObVZx3R19ND7RDUjk6JvIvymHz4Le1RaZjEyyCThgOLePjEPXVMcS5t3gGlJy5pk6WhkOZSBGdtk9EwNYIKZFr8Vkh3bZrx_JFIFsiVJwBfxm9JJwjZkMertpiYwsSZ0MJP6MF0kQ9JF4cC7yy8GFgmnOsdMRhW-txZowc0OC1S6cNaC9czYsBHm2kbcIM6IXzuj2BymhpfX8GNf2S2rpbUMZiMmp2W8AH-gPT-uIyFO7QPVMW6ogX5hvyMphKPX5Y3h8B1ktCATkhllEAzfY6_3Qc6q2PAyne4YneKygjL2dnaab8q0U8GoVMwYSH_6MWlvidqeb00KvWbsHeTRYz0HlmIOkYZ3katntV4zzMNefwjUvxIB10HhfosMa2NImZQ40ooticNLd_2XdjcxWfuU6szbgE3V738XXtt0cLNnG3Vi4afgoSLNerl_Uh0mF_R8iVYvLka7onjsxfCdUuU2zU=w640-h479-no)

After about 10 hours the temperature was bumped to about 190°. After a total of about 14 hours it was finally done! I poured the excess fat off and allowed it to cool to room temperature before going into the fridge for a chill down.
(https://lh3.googleusercontent.com/XVAos4RMszUDrslZ4iFVsS_MEI16sLrPyeUsiIiZmLRXx5_ZvOQTNR_Ay8t8dN-qZhzPKLjLVLavD7mYWfB8S529KInUvGOHprkVHgGwLiN3lrCGUo9qEfZJHvWgHt5eOXNLcFgKBBMs5OhUZgC_eF9zVLVaMHoAfbGhpFxaEB0uwZ61LW1RDS2VBRt-3sTYbP1EdTnydVziXk9KqCja4qQyTggH0v2BVIy4XnGOyVtwoCNql4io5hqhgIy2GDG5nnT-SLYqob2ow9hQPzQUTxb0ma95LLRkxxiPzxiXwpr5Pxt-lO3zRh5gSb3XonebeYFWkxCp8_3Uk5-ntV3aOUsIBsK6BzLdjvmMWRm-dzC2T27sBwnjOTdeJcQ0vXur44XprTRIHTOGmtLxgRAzzmFyD3NXOQip6WDBkomZSk3IkD8WX3YD2VudNDOpLz5MRWVwIR9szF0XfMCOjwuePocsuuYmNz7l1h_SlqMaZBZcGXSpMlIbm4uU9hKXmqrcn7VosOfjmB11ePOa1rn2TR_MKCzGufMxtkSsTz1Eq1WeoMuJDXASgQqrIU5Zqjzq8mEEAuhp8Jm-KKQW1HqThOV3dST_XO0N16EHSuHh6y5SLfFhffZ13EAzck-Bng4=w640-h479-no)

Sliced and ready for snacking.
(https://lh3.googleusercontent.com/-N4Qp5wQ62Le9Gb3Uq8N4n95uEEkp5sSTEoBMdkBo0toL16jrUJ96L6HWtXc8LP8bn3Swa95j6JVsdmuekJhNZJq6t84NHR1i92krBlvsKwC_ejjF4cTjNRZdV903iMewU-78o84Clu-Bv8h-sGqF1bIaam7R0PQVt-WQrt4zSa8ynedDrDK-7G-eLhrvZYmPEe0GXpP-mjzdH7-QSCbNhLbneOlnvI26x9uImBMRdryO7INIQ4UCLNI3Ro2hIX3EUgLbh3mmB-BREnsXBq95STJZXwYLIPaLOnX_cbgZi0E7jz7LEJxjPIi9VHDXB1fjyhkQ5fu_Vk_-PTvV8f_4yuCI8Qo2OuI4EVMrTDzX1jqCyHXdSq9N-Jx1Gz7zhRsL5c7bvvMSEEnCXIwhnUjWDSNIuAS-0bdp-Rt95QlsCGm58tQ9oIJJcwnzKcICO-_4o8LtrRngbHGGbpBaj7tHe7Z23LcRtl89gxmOWItA9NNHsq-v9eWuaZlW63qd-gcE5nPK-TAymiVH75GwC8gcKNTCliizw9s3alGuTLMomfc87sLnVKd45NF_ewmpYPCIiXPd1JNEfQmRpTXgXZSY-Ojhken6w0tRQGh-lpXvC3BBT_P52Hk7d-p3LqFutw=w800-h596-no)

After some fat & moisture loss we ended up with about 9 lbs of sliced luncheon meat at about $3.55/lb. You better believe I made a sammie right away; some Dutch Loaf, a slice of gouda, a little mustard and pickle on a low-carb wrap... YUM!
Title: Re: 10 LB Batch of Dutch Loaf Luncheon Meat
Post by: HighOnSmoke on October 14, 2018, 08:34:21 PM: Looks excellent Cliff! Will you please share the recipe with your measurements? I want to give this a shot!
Title: Re: 10 LB Batch of Dutch Loaf Luncheon Meat
Post by: sparky on October 14, 2018, 10:57:35 PM: Looks like slice spam. Very nice cliff.
Title: Re: 10 LB Batch of Dutch Loaf Luncheon Meat
Post by: TentHunteR on October 15, 2018, 12:24:38 AM: Quote from: sparky on October 14, 2018, 10:57:35 PM
Looks like slice spam. Very nice cliff.

Thanks,Sparky. It looks similar, but tastes very different, especially since this is a pork/beef mix. Dutch Loaf has a unique flavor. It's a popular lunch meat in the Pennsylvania & Ohio areas.

Quote from: HighOnSmoke on October 14, 2018, 08:34:21 PM
Looks excellent Cliff! Will you please share the recipe with your measurements? I want to give this a shot!

Thanks, Mike. I posted the recipe a few years ago here: http://www.letstalkbbq.com/index.php?topic=1545.msg14473#msg14473

Let me know how you like it.
Title: Re: 10 LB Batch of Dutch Loaf Luncheon Meat
Post by: ACW3 on October 15, 2018, 07:55:24 AM: Looks mighty tasty, Cliff!!

Art
Title: Re: 10 LB Batch of Dutch Loaf Luncheon Meat
Post by: Pam Gould on October 15, 2018, 08:29:29 AM: Quote from: TentHunteR on October 15, 2018, 12:24:38 AM
Quote from: sparky on October 14, 2018, 10:57:35 PM
Looks like slice spam. Very nice cliff.

Thanks,Sparky. It looks similar, but tastes very different, especially since this is a pork/beef mix. Dutch Loaf has a unique flavor. It's a popular lunch meat in the Pennsylvania & Ohio areas.

Quote from: HighOnSmoke on October 14, 2018, 08:34:21 PM
Looks excellent Cliff! Will you please share the recipe with your measurements? I want to give this a shot!

Thanks, Mike. I posted the recipe a few years ago here: http://www.letstalkbbq.com/index.php?topic=1545.msg14473#msg14473

Let me know how you like it.
I have made this..and it's real good .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: 10 LB Batch of Dutch Loaf Luncheon Meat
Post by: DWard51 on October 15, 2018, 04:59:11 PM: Whoa!!!! I must have missed that recipe the first time, but not this time. Wow, that is some good looking product in the end. I'm saving the revised recipe for sure and will make this soon. Thanks for posting this smoke Cliff!!!!!
Title: Re: 10 LB Batch of Dutch Loaf Luncheon Meat
Post by: RAD on October 15, 2018, 06:40:32 PM: Thanks Cliff. This really looks like something i am going to try.
Title: 10 LB Batch of Dutch Loaf Luncheon Meat
Post by: Pappymn on October 15, 2018, 07:49:27 PM: I would really love to try that. Looks awesome

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