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DUTCH LOAF

Posted By: Joe Ames
Date: Thursday, October 26, 2000 at 5:58 p.m.

Dutch Loaf

65 lbs. regular pork trimmings (60% lean)
35 lbs. veal trimmings
10 lbs. dry skim milk
25 lbs. shaved ice
3 lbs. salt
4 lbs. fresh onions
8 oz. white pepper
2 oz. sage
1/4 oz.sodium nitrite

Grind the veal and onions through the 1/8-inch plate and the pork through the 1/4 inch plate.
Place the ground veal and onions in the silent cutter or food processor, adding the ice, dried skim milk, seasoning, and cure. Chop for three to four minutes.
Place the ground pork in a mixer and add the emulsion from chopper or processor and mix for four minutes.
Place in pans and bake at 225 to 250 F for three hours or until the internal temperature of loaf reaches 160 F.
When cool, stuff in cellulose casings to fit the loaf.

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