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!