I saw a recipe in the Rytek Kutas book for "Honey Loaf," which is a all pork variation on the "Old Fashioned Dutch Loaf" I made about a month ago.
Oh yeah now that sounds pretty tasty, but first, a little bacon teaser...
We're almost out of bacon again, so here's 9 pounds of my "Cider Mill" cured bacon (and a ham shank bone) getting some apple smoke on the MAK with the A-Maze-N Tube smoker.
![](https://lh6.googleusercontent.com/-pVLahUkJTg0/UKCVWNPR6HI/AAAAAAAADjs/pWBm8lGD9L0/s740/NOVBAC02.JPG)
Now here's the real teaser: I have 6 pounds of pork belly & ham Shank being cured for a German bacon called Schinkenspeck. More about that later this week.
![Wink ;)](https://letstalkbbq.com/Smileys/akyhne/wink.gif)
Now, onto the Honey Loaf.Seasonings...
![](https://lh3.googleusercontent.com/-HfSPndKsKtg/UKB_zJe-Z7I/AAAAAAAADgs/tCzGbGmA7oM/s640/HNYLOAF1.JPG)
...mixed with 5 Lbs ground pork
![](https://lh3.googleusercontent.com/-S7rOuf0zIx8/UKB_znMA7tI/AAAAAAAADgs/t1PDUgygulY/s500/HNYLOAF2.JPG)
Rolling some hickory smoke at hot-smoke temps (around 170°) until an I.T. of 152° is reached.
![](https://lh4.googleusercontent.com/-Rd-9n7I72-E/UKB_znMJ-yI/AAAAAAAADgs/oAt1iQ7rRsQ/s588/HNYLOAF3.JPG)
Ready to go into the fridge to chill overnight before slicing.
![](https://lh4.googleusercontent.com/-ZlqaMD4gVhE/UKB_z1cobJI/AAAAAAAADgs/MPjHChvtA2c/s640/HNYLOAF4.JPG)
![](https://lh6.googleusercontent.com/-SKnEcgwD9Sk/UKB_0HOBazI/AAAAAAAADgs/F3vlfbXHAqg/s640/HNYLOAF5.JPG)
Just under 5 pounds of lunch meat ready for packaging & freezing.
![](https://lh4.googleusercontent.com/-P_P-O69QGTM/UKB_0arS42I/AAAAAAAADgs/lok3xoCfLKY/s640/HNYLOAF6.JPG)
This stuff is DELICIOUS! The honey flavor comes though nicely with the mild savory seasonings. A few slices on some wheat bread with a little spicy mustard & pickle sure made a great sandwich!
![](https://lh6.googleusercontent.com/-vxjCr9osVZ8/UKCAhxiK4UI/AAAAAAAADhU/gvb17WhriPg/s720/HNYLOAF7.JPG)
Note to self: Next time I will cut back on the sugar a bit.