Olive loaf

Discussion in 'Sausage' started by big guy, 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


    empty bucket mixer

    the business end of the mixer

    meat added

    spices added


    mold packed

    lid on ready to bake


    sliced and ready to package

    mike65 likes this.
  2. Looks real good. Thanks for sharing.

    Happy smoken.

  3. mike65

    mike65 Meat Mopper

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

    smokint Fire Starter

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

    Do you have plans for that mixer?

  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks good, nice job
  8. Oh my that looks fantastic!!! Thanks for sharing!
  9. smokint

    smokint Fire Starter

    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

    Last edited: Oct 22, 2013
  10. skully

    skully Meat Mopper

    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.
  11. weisswurst

    weisswurst Smoke Blower

    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.
  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

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