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 a course grind)
1 1/2 tsp. ground Coriander
1 1/2 tsp ground Celery Seed (I had to grind celery seed in my spice grinder)
1 1/2 tsp ground Nutmeg
5 oz. Cold Water
Start by thoroughly mixing the ground pork & beef.
The seasoning mix:
Mix the seasonings with the water and pour evenly over the meat. 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 the 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.