2nd smoke

[al_sfbay]

I made smoked meatloaf last PM.  I had the brilliant idea that if I wrapped it in caul fat it would hold it's shape.  Well, it is was bad idea.  It seems the caul fat seals the meat and as a result it took the bulk of the smoke and had that bitter smoke taste.  Otherwise it was great! 

 

[Pork Belly]

That was worth a try. What was the meat? If you added ground pork with your chuck you would increase the fat ratio. This would give you more moisture. If you added a rub to the outside you should get some bark.

As to holding its shape, form it then chill it for an hour in the fridge prior to smoking. this will give it time to set.

Regardless of the result it was a creative effort.

 

[Paul Case Luca]

What internal.temp do you go,to?

 

[GeeBee]

I've found that using a specific meatloaf mix that I can get at my local Kroger store works and tastes great. It is a blend of beef, pork and veal. I smoke to an IT of 160 F.

 

[al_sfbay]

thanks all, I used alb beef and 1/2 lb pork so should have moist enough.  the second day when I ate leftovers the skin  (caul fat) was fear more tasty and no more bitter taste. 

 

[es1025]

Maybe try bacon next time.  I know a lot of folks use bacon as the wrap for their fatty's.