Mielonka Tyrolska - Polish Luncheon Meat

In almost every food store in Poland, whether it be a country market, a roadside convenience store or supermarket you find a product called “Mielonka”. It is a luncheon meat which may come in a can, a waterproof plastic casing, or a large block formed in a...

I made two terrines, one a liver mousse and the other a pork pistachio terrine. Both were recipes from Olympia Provisions cookbook. The former used all venison liver instead of the specified pork liver. I have to say I don't really like it all that much. I'm not certain its the liver so much as its...

Here is my rendition of Salceson Śląski. Made pretty much by recipe only I added some peppers, onions and parsley for color.

Was looking at the good head cheeses the other day on the board and began craving it. Then the other day I was looking through Mr. Marianski's book The Greatest Sausage Recipes and saw the recipe for Sulz (page 336). I'd never made it before and thought I'd give it a try.

Generally I stayed with...

I found this ham press to be a very simple affair.
Very light weight and can be placed vertically or horizontally for cooking.
I have just received it. But it requires the meat to be in steamer bags and I have ordered them too.

hi everyone i have a ham press but want to make a pressed chicken luncheon loaf have made pressed ham using the recipe on the home page do i use the same recipe but add chopped chicken breast or do i make it without the cure can some body help a recipe would be good thks northener

This is an attempt at putting buffalo wings between two slices of bread. Not overly spicy and has a gentle bite near end. Not a bad sandwich at all but I have to reflect and wonder what I was thinking with the rosemary. Not bad, just seems a bit out of place in this meat.

Boneless Chicken - I used...

Am thinking of making something along the lines of tinned corn beef. Not looking for a recipe, but interested in the process.

What method is used when making this?
What cuts of meat would you use?
Is it made like a terrine?
Is it cooked as a whole then shredded?
When is the cure added?
Is the...

Cooking Pressed Ham
This topic was split and continued from the following topic in the same forum:

Am I correct in assuming that this could also be done in a 170 degree water process and the homemade ham press as per :?:
Thanks, Fred

second grinding of the meat mixture

the emulsifying bucket

the mixing end

meat in the bucket

spices and ice water added

emulsified

packed into the mold

top on

unmoulded

slicing

the recipe

Col.`s Olive Loaf

6lbs. of Lean Beef
4 lbs. of Pork Butt
2 Tbs....

I think this kind of products are very easy to prepare and there is no need of smoker .
My press

(if you don't have this you can use osłonka barierowa - I can't find english name :sad: it looks like (this 2 photos by Zbój Madej from polish forum)

This is my products , this on the right...

This is the leberkaese I made a few days ago. Taste was good but still a bit dry for my liking.
No doubt it needs more fat. The meat was pork forequarter, some veal and about 11% backfat. That's all the fat I had in the deepfeeze. The pork was lean as well, veal had no fat at all.
If somebody has a...

I boned 10 lbs of leg quarters for some chicken sausage. I made a reduction from the bones, poached 2 breast in it, added two packages of unflavored gelatin, cubed the chicken, and made a terrine. It would of been better to of left the breast as strips and layered them. The cubes tear to easily....

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...