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Old Fashioned Loaf


7 lbs. pork butts
3 lbs. beef chuck
2 cups non-fat dry milk
1 quart ice water
6 tbsp. salt
1 cup soy protein concentrate
8 tbsp. corn syrup solids
2 level tsp. Prague Powder No. 1
1 tbsp. coriander
1 tbsp. ground white pepper
4 tbsp. onion powder
3 tsp. ground celery


Grind all the lean pork through a 3/16” grinder plate into the mixer and add 3/4 of all the ingredients except ice water, soy protein concentrate and non-fat dry milk. Mix well. Grind all of the beef plates through 3/16” grinder plate, adding the balance of the ingredients.After mixing stuff into pans, bake in a smokehouse for about 8 hours at 170 degrees F. or until the internal temperature reaches 152 degrees F. Remove and let cool overnight under refrigeration before slicing.

Note: For pepper loaf, you may sprinkle coarse black pepper on top of the loaves before cooking.