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Pickle & Pimento Loaf

Posted By: Joe Ames
Date: Saturday, December 8, 2001 at 1:47 p.m.

P & P LOAF

% By weight
55.92 - Turkey skinless dark meat in natural proportions.
24.91 - Water
04.47 - Pickle relish
04.47 - Pimientos, chopped (Can use cooked red bell peppers)
02.80 - Semolina
02.80 - NFDM (Non Fat Dry Milk)
02.00 - TENDER QUICK
01.12 - Dextrose
01.12 - Soy Concentrate Powder
00.125 - Onion powder
00.10 - MSG
00.07 - Ginger, ground
00.03 - Paprika, Spanish
00.03 - Pepper, red, ground
00.03 Mace, ground
00.04 garlic powder (More if desired.)
100.00 Total

PROCEDURE:
Grind Drum Stick meat through 1/8 inch plate. Grind thighs through 1/4 inch plate. Keep meats separate.
Mix Drum Stick meat with 1/3 the water followed by the sugar, cure and flavors, mix very well.
Then add ground thighs
Next, add remaining water, mixed with semolina, NFDM and soy powder.
Mix until well blended and absorbed.
Now add pickles and pimientoes and mix until well blended.
Stuff into molds. Cook in water that is 160 F. to 190 F until internal of 152 F. is reached.
Then chill to 80 - 90 F.
If desired, coat with oil or lard and bake at 350 F. to make a brown crust.

Note: I cooked these in the oven, using those new Ziplock plastic large containers, in a pan of water. Needless to say, the yield was great. :-)

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