TentHunter
Moderator
I saw a recipe in the Rytek Kutas book for "Honey Loaf," which is a all pork variation on the "Old Fashioned Dutch Loaf" I made about a month ago. I thought, "Oh yeah now that sounds promising."
Important: This is NOT a regular meat loaf! It's a cured meat product in the form of a loaf to be hot-smoked then chilled & sliced for luncheon meat.
Seasonings...
...mixed with 5 Lbs ground pork
Into a loaf pan and roll some hickory smoke at hot-smoke temps (around 170°) until an I.T. of 152° is reached (about 6 - 8 hours).
Ready for packaging & freezing.
This stuff is DELICIOUS! The honey flavor comes though nicely with the mild savory seasonings. A few slices on some wheat bread with a little spicy mustard & pickle sure made a great sandwich!
Note to self: Next time I'll cut back on the sugar a bit.
Important: This is NOT a regular meat loaf! It's a cured meat product in the form of a loaf to be hot-smoked then chilled & sliced for luncheon meat.
Seasonings...
...mixed with 5 Lbs ground pork
Into a loaf pan and roll some hickory smoke at hot-smoke temps (around 170°) until an I.T. of 152° is reached (about 6 - 8 hours).
Ready for packaging & freezing.
This stuff is DELICIOUS! The honey flavor comes though nicely with the mild savory seasonings. A few slices on some wheat bread with a little spicy mustard & pickle sure made a great sandwich!
Note to self: Next time I'll cut back on the sugar a bit.
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