Thread: Ham Press ?
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Unread 03-22-2013, 02:33 PM   #11
GARNAAL
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Join Date: 09-15-11
Location: Houston, TX
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Default and here's one I found on Ebay a couple of years ago...

still use it frequently for pressed meat loaf and cooking a pressed "bread" of pork- or beef liver..

and a previous poster is correct - I poach the meat or liver and do not completely boil it..
I hold the water temp in the vessel I place this thing at 170F
until the meat's internal temp is ~ 150F and hold it for 15 minutes.



the spring loaded top says Globe Co - Chicago
Perfection meat loaf mold
492 pat pend.
and both hooks are marked Globe 494
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