Honey Loaf

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Honey Loaf

Post by DLFL » Mon Nov 28, 2011 14:40

Where I grew up all the delis had a block formed luncheon meat called Honey Loaf. I have found a recipe for a ground Honey loaf and wonder if it could be converted to a formed block.

Honey loaf

4 1/2 lb. Pork butt 2050.0 g
1/2 lb Pork Fat 225.0 g
1/2 cup Honey 125.0 ml
1 cup Non Fat Dry Milk 100.0 g
5 tsp. Salt 37.0 g
1 Tbs. Sugar 13.0 g
1 Tbs. Sodium phosphates 12.0 g
4 tsp. White pepper, ground 10.0 g
1 1/2 tsp MSG 6.2 g
1 tsp Cure #1 6.0 g
1/2 tsp. Sodium erythorbate 2.3 g
1/2 tsp. Nutmeg 1.0 g
1 cup Ice water 230.0 g

6 3/4 lb. Total 2.8 Kg


My thoughts were to cure the pork butt with the cure and erythorbate, then dice the meat and add everything else. Mix well and use the block technique to get the finished product.

Any thoughts, suggestions, or recipes are welcome.


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Post by ssorllih » Mon Nov 28, 2011 17:22

Only to suggest that you dice the pork first and then add the cure. Better distribution and shorter cure times. I think. ;)
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Post by Bubba » Wed Nov 30, 2011 01:10

Hi Dick,

I can't offer any thoughts, suggestions or help, but if ever you make this or something similar I would sure follow with great interest!
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Post by DLFL » Mon Dec 12, 2011 16:04

So I made the lunch meat yesterday and unmolded it this morning. After a taste test it was approved by the wife as very good and I declare it fit to make again.

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Post by ssorllih » Mon Dec 12, 2011 18:12

That looks like lunch. I can bring the bread . Where do you live??? :cool:
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Post by DLFL » Tue Dec 13, 2011 01:56

I cut the meat and fat into 1/4 and 3/8 inch chunks. Then I went by the recipe. I cooked it in a 170 F bath until it had gone over 5 hours and not up to 160 F so I put the roasting lid on and finished it.
Next time I think I will grind and stuff in a casing instead of molding.
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Post by Bubba » Tue Dec 13, 2011 02:06

Hi Dick,

You are lucky to have a Ham press, stuffing it in a large casing would be my route.
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Post by DLFL » Tue Dec 13, 2011 04:45

Bubba I used two bread baking pans.
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Post by Bubba » Tue Dec 13, 2011 10:51

DLFL wrote:I used two bread baking pans.
Taking a closer look at your photo I see that now, very ingenious! :smile:
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Post by Chuckwagon » Wed Dec 14, 2011 03:57

Dick, it looks marvelous. Can you describe the taste a little? You've really done a nice job.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by ssorllih » Wed Dec 14, 2011 04:42

Dick , I may be preaching to the choir here but I freeze my meat and then move it to the fridge for over night and it slices still frozen and I can cut it into very neat cubes of almost any size.
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Post by DLFL » Thu Dec 15, 2011 04:27

The taste is of honey and ham. The ground texture would be more like what I remember. Mine is good but much more texture than I would of liked.

Thanks Ross for the tip.


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Post by ssorllih » Thu Dec 15, 2011 04:36

The very earliest method for making sausage involved cutting the meat by hand until it was fine enough to be stuffed. The modern bowl cutter does the same thing just a whole lot faster. maybe our forebears worked in unheated spaces and the meat froze as they worked in late fall and early winter. With soft frozen meat I can cut very thin slices.
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Post by DLFL » Thu Dec 15, 2011 16:29

I could of used two light meat cleavers to get the texture.
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Post by ssorllih » Thu Dec 15, 2011 17:08

Dick, You can also use chicken legs or turkey to make this pressed ham. Some of my first sausage efforts were with bargain bin turkey because I could afford to screw it up and not wreck the budget.
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