Round Pressed Meat Loaf
Pork and beef make a dense protein-rich loaf with a clear meat flavor. Light seasoning and controlled heating turn it into a practical cold keto snack.
Cut pork (650 g) and beef (350 g) into pieces. Mix nitrite salt (18 g), coriander (2 g), dried garlic (4 g), black pepper (2 g), and erythritol (2 g).
Add the dry mix to the meat, pour in ice water (80 g), and mix thoroughly until the water is absorbed and the meat becomes sticky.
Place the meat on film, shape a tight ball or loaf, and tie with twine. Cure for 24 hours at 2-4 °C, then warm for 2-5 hours depending on thickness.
Cook in the oven: at 50 °C bring the center to 50 °C, then add boiling water to the tray, raise to 80 °C, and cook to 69 °C inside. Cool and chill.
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