Lomey
is one Smokin' Farker
I see no problem in the processing. Been getting beef from them for years, that's what they do. I just get it processed the way I want it for the convenience factor.
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Smoked Meatloaf Help!?
- Thread starter Hopweaver
- Start date
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Hoss
Quintessential Chatty Farker
If you feel comfortable with it,by all means,go for it.It will be MUCH MOISTER in the 135-145 range internal temp.That is your call.
HouseDoc
Full Fledged Farker
160 pull temp for sure. I add a heaping cup of homemade salsa to my ingredients. Never have leftovers. I use 80/20 ground beef. Prefer Sprouts store brand if I can get on sale.
happyappy
Knows what a fatty is.
When you use dried onion...do you rehydrate first or just add it to your meatloaf mix straight from the shaker? I've tried using dried onion in a couple of dishes cooked in my regular oven that I thought would have enough liquid and time to rehydrate them, but they were still tough when the dish was done.
SmokinJohn
Babbling Farker
You didn't mention what you are using for the binder (breadcrumbs, milk, water, boullion, dried onions). You might try increasing that ingredient (and pull it earlier).
Sorry I didn't see your question but I agree with what Hoss said.
I bet your side of beef is delicious Lomey!
mrpigs
Full Fledged Farker
I had no idea some people smoke meat loaves while still in a pan.
My wife makes the loaves then forms them in her glass loaf dishes that she lines with wax paper and lets them chill in the fridge.
When I'm ready to smoke them I turn them out onto wire racks that I sprayed with Pam. Makes them easy to handle and they don't fall apart.
My wife makes the loaves then forms them in her glass loaf dishes that she lines with wax paper and lets them chill in the fridge.
When I'm ready to smoke them I turn them out onto wire racks that I sprayed with Pam. Makes them easy to handle and they don't fall apart.
Nuco59
Babbling Farker
Love some smoked meat loaf. I make it up- don't over work it- on a sheet of foil, longer than the loaf to give me some handles -but barely as wide to allow the grease to drip free. Pull it at 165 or so. Not sure I'd care for doing one in a pan.
CrabbyAppleton
Knows what a fatty is.
Use a panade of milk and bread crumbs. Even panko works. Keeps it tender and moist and adds a fudge factor. A slice of bread or 2 in the processor - then mix in some milk in a small bowl. About a couple tablespoons per 1/2 cup bread. Plus, you get rid of stale bread.
