I would like to try making homemade olive loaf luncheon meat or bologna. If any one has ever done this, I would love to have a recipe. I know it is baked and not smoked, so it can’t be too hard to make.
Olive Loaf or Bologna
Oct
27
27
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murphala says:
Your request got me going and I started looking around. I love olive loaf! I found this recipe and it looks pretty good. I will try to make it eventually and post results, but thought I’d share: http://lpoli.50webs.com/index_files/Olive%20Loaf.pdf
I found another recipe for the smoking method, but it calls for 10 lbs of beef and 6 lbs. of pork butt. I don’t think anyone needs that much olive loaf!
On December 9, 2011 at 1:55 pm
marymac says:
Yes please let me know how it turns out. Do you have a place to buy the sodium Phosphate? Most of the stuff I can get locally.
On December 9, 2011 at 3:11 pm
murphala says:
You know, I was going to leave that out, along with the ‘cure’, and see what happened… I know SP is an emulsifying/texturizing agent, but maybe something else could work as well, if it’s necessary at all! I also have a gyros meat recipe that doesn’t require an emulsifier and made of lamb and beef and it doesn’t require more than making a smooth tacky paste of the meat and spices and then pressing it into a loaf pan and baking.
Luncheon meat has that particular texture, though, so I guess we’ll see! 🙂 If it’s totally horrible, I’ll pick out the olives and feed my dogs a nice treat!
On December 9, 2011 at 4:27 pm
marymac says:
I think the cure is what gives it the pinkish color and helps preserve it too, so too the sodium phosphate, but I really don’t think it would taste bad. I have even put pimento stuffed olives on my bologna sandwich with mayonnaise on my bread trying to get that olive loaf taste, lol. I works in a pinch. I just hate, hate, hate to pay the price. lunch meats have skyrocketed in price and all it really is is scraps of meat . Surely we can do better!
On December 9, 2011 at 6:14 pm
CindyP says:
Sodium phosphate is commonly added as an emulsifying agent to processed cheeses, processed meats and canned soups.
I wonder if you were to use a stick blender (aka emulsifying blender) in step 5 if that would work better than just a food processor or blender? It would also make a more “lunch meat” type of texture.
Something else I read on sodium phosphate. That’s what you take before a colonoscopy. ::bug eyes::
On December 9, 2011 at 6:27 pm
murphala says:
*I know!* (re: the colonoscopy!!!) reading that made me think “maybe I’ll just leave that out”…:). The “procedure” memories are still too vivid. But the emulsifying blender might work and be easier than the processor. I think I’ll have to forego a baking day and have an unrecognizable meat products day and try this along with that gyros recipe. 🙂
On December 10, 2011 at 11:04 am
CindyP says:
Take pictures!! And make a blog post!!! Others will be interested in this I’m sure!
On December 10, 2011 at 12:07 pm
murphala says:
On it! It’s my winter break goal to go on this adventure ;-). Just found a place that sells the cure online, but possibly locally too, so we’ll see!
On December 11, 2011 at 1:18 am