Pickle loaf recipe

[beekeeper84]

I have a friend who wants pickle loaf made. I don’t eat the stuff and have no idea what’s in it. I would like to utilize whatever seasonings I can from waltons (unsure of what would be closest to taste) and whatever else would be needed.

[Jonathon]

beekeeper84 I have some more information on this that I will iost below. It is for a large batch so you would need to adjust for that:
Meat Block:
15 lb lean beef (95%)
10 50/50 pork trim or jowels
25 lb lean pork (80%)

Additives
1 bag of basic loaf unit (this isn’t what you would be using, you were going to use a bologna seasoning)=, we also don’t carry the basic loaf seasoning)
2 oz sure cure (cause it is 50 lb of meat)
17 lb of ICE cold water
1.5 LB of rinsed green olives (with the pimiento or without)

Grind all meat 2 times through a 3/16 plat
Mix all the above ingredients, aside from olives
Grind AGAIN through a 1/8 plate
Then mix in olives (i’d slice them first)

Form into 5-14 lb loafs and cook

Hope it helps!

[beekeeper84]

Jonathon thank you! Which one of the bologna seasonings would be best for this Ring bologna, Lebanon, hot dog and bologna, bologna unit?

[Jonathon]

beekeeper84 I would probably say any of them could be good but I would think that either Hot Dog and Bologna or the Ring Bologna the Lebanon could be interesting but I’d not try that one first to be honest, it might have a little too much sweetness

[Departing Contestant]

Use the bologna seasoning, keep the meat cold. grind it three times ( close to emulsified) remember if you are adding acidic vegetables to an emulsion you need to blanch them first AND NOT run them back through the grinder plates. I love pickle loaf. the basic unit has binders in it. I would recommend sure gel. I think the milk texture adds to the smoothness of the emulsification. ICE COLD WATER you want to keep the meat cold AND FAT 70/30

[Jonathon]

Departing Contestant Just curious what’s the reason for not running an acidic veggie back through a grinder if you have blanched it? Is it going to release more of the acid into the meat?

[Departing Contestant]

Jonathon once you’ve blanched it to remove the surface acid it’ll bind better to the protein. If you run it back to the grinder you’re just going to cut another surface area and release more acid so it won’t bind as well