Olive loaf

big guy

Fire Starter

Original poster

Jan 12, 2008

44

11

Southampton Ontario/ Floral city Fl

• Oct 19, 2013

• #1

Col.’s   Olive Loaf
 
6lbs. of Lean Beef
4 lbs. of Pork Butt
2 Tbs. ground white pepper
2 Tbs.  Ground Mustard
1.5 tsp. Ground Celery
1.5 tsp. Ground Nutmeg
1.5 tsp. Ground Coriander
1.5 tsp. Garlic Powder

1.5 tsp. Onion powder
2/3 Cup Brown Sugar
2 Cups Powdered Milk
6 Tbs.  Salt
3 Cups of Ice Water
2 Teaspoons cure #1

2 Tbs. special meat binder
2 jars stuffed Green Olives
  
put in ham mold and bake in the oven at 170°F degrees 8 hrs. then cool overnight in fridge, unmold, slice and package
 
[if !supportLineBreakNewLine]grinding

[endif]

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• big guy
• Oct 19, 2013

empty bucket mixer

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• big guy
• Oct 19, 2013

the business end of the mixer

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• big guy
• Oct 19, 2013

meat added

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• big guy
• Oct 19, 2013

spices added

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• big guy
• Oct 19, 2013

mixed

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• big guy
• Oct 19, 2013

mold packed

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• big guy
• Oct 19, 2013

lid on ready to bake

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• big guy
• Oct 19, 2013

unmoulded

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• big guy
• Oct 19, 2013

sliced and ready to package

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• big guy
• Oct 19, 2013
• 1

 

• 

Reactions: mike65

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Oct 19, 2013

• #2

Looks real good. Thanks for sharing.

Happy smoken.

David

 

mike65

Meat Mopper

May 26, 2013

244

12

Florida

• Oct 19, 2013

• #3

Yummy - Olive Loaf.  Looks like a lot of work to prepare.

 

smokint

Fire Starter

Nov 3, 2012

38

10

Central Ohio

• Oct 20, 2013

• #4

Looks great, love your press, would work great for my Gyro meat...Where do I get one?

Do you have plans for that mixer?

Troy

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Oct 20, 2013

• #5

SmokinT said:

 
Looks great, love your press, would work great for my Gyro meat...Where do I get one?

Do you have plans for that mixer?

Troy

Click to expand...

I have never seen a press like that but the same technique is needed for Pate's. I don't know what temp you cook your Gyro meat at, I would like to see a Recipe BTW, but you can fashion a cover for the pan from wood or other material and apply pressure with a Culinary Brick. Aka...any old Brick you got laying around, washed well and wrapped in Foil...JJ

 

boykjo

Renowned Sausage Maker

Staff member

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Apr 28, 2010

7,685

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Raleigh,NC

• Oct 21, 2013

• #6

Nice

 

driedstick

Smoking Guru

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Nov 3, 2011

6,027

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N. Central Idaho

• Oct 21, 2013

• #7

Looks good, nice job

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Oct 21, 2013

• #8

Oh my that looks fantastic!!! Thanks for sharing!

 

smokint

Fire Starter

Nov 3, 2012

38

10

Central Ohio

• Oct 22, 2013

• #9

Chef JimmyJ said:

 
I have never seen a press like that but the same technique is needed for Pate's. I don't know what temp you cook your Gyro meat at, I would like to see a Recipe BTW, but you can fashion a cover for the pan from wood or other material and apply pressure with a Culinary Brick. Aka...any old Brick you got laying around, washed well and wrapped in Foil...JJ

Click to expand...

Thanks, Jimmy

I started by using Alton Browns recipe, would link it but... I have made this half dozen times now over the last few years and still tweaking his recipe.

I have cut back on the rosemary added some cumin, oregano, and thyme.

I will be making this again in the next month or so, if I like how it turns out I will post the recipe.  I do use a brick and plywood to weigh it down over night, I also split this recipe into 2 loaf pans one LB each as I like the thinner slices it produces

Troy

 

Last edited: Oct 22, 2013

skully

Meat Mopper

Jan 24, 2011

243

11

In My Smokehouse

• Oct 23, 2013

• #10

hot damn, looks good.  i bet you do a little pan fry on that and throw it between to slices of good bread with some mozz. cheese.  mmmmmm good.

 

weisswurst

Smoke Blower

Feb 12, 2011

108

12

• Oct 24, 2013

• #11

I sure am glad I checked my E-mail!! I have made various " loaf " type meats. Including olive loaf. Some times I get voids inside. While I roll it and knead it and press it , Dah , it never dawned on me to use some kind of pressure to keep it down. I will use this concept with other loafs. This will improve them greatly. Just 1 question. When you mix in the olives do you drain and dry them quite well? I have to or it seems like any liguid will break down the meat. Thank you very much for sharing this with us. Is there such a device on the market? If not a weight wrapped in foil will work. Thanks again and happy SM Weiss wurst.

 

big guy

Fire Starter

Original poster

Thread starter

Jan 12, 2008

44

11

Southampton Ontario/ Floral city Fl

• Oct 25, 2013

• #12

I still get small voids, I only drain the olives add and mix by hand. I only used 1 12-oz jar in the recipe and its a little skimpy so I've changed the recipe to add 2 jars next time. Enjoy