I've been making deli meat for quite a while. You don't particularly need that canister. I have used loaf pans with a brick (in tin foil) over it when cooked. And you will have better luck with texture if you mix the meat more (stir in one direction only - this will align the meat proteins better) by hand or in a mixer if you have one big enough. Also, adding some nonfat milk powder will help create a bond. Letting the mixture develop in fridge also helps. You can leave it up to 3 days without a meat cure. And Bless you for trying the mandolin, but get out your meat slicer. It is worth the trouble. I love Spam, and I never make less than 6 lbs. I make formed ham at least 2 lbs. My husband loves porchetta, and make a lot of that. I also roast cheap beef (sirloin, top & bottom round) to medium rare, cool it and slice that. What a money saver that is (use the ends that don't slice for beef barley soup). I haven't tried turkey yet, but I am waiting for Easter and (hopefully) a sale on turkeys.
The thick cut slices you prepared into sandwiches looked delicious! Thank you... will be watching as you explore more ideas with this for sure! Blessings on your day Kiddos!🌻🐛Carolyn in Ohio 🌿
I left out bacon. What's summer without a BLT. I make it quite often (you don't need the nitrite, but salt, sugar and pepper are pretty much mandatory). I can't slice the whole thing on my home meat slicer, so I do have to cut it in half. But it fits the bread better. As you can see, the meat slicer will pay for itself very quickly. Especially if you take the trouble to find one with interchangeable serrated blade for slicing bread. Cuz let's face it, if you are making your own deli meat, you are probably making your own bread, and an even slice is pretty darn nice.
Spam question for you. I've made spam twice now and it's amazing but.......both times when I took the 2nd pc (made using 2 loaf pans) out of the freezer, the taste just wasn't there at all, really not very good, my son was able to taste both times I've made it, the fresh and frozen and he totally agrees about the frozen. Any idea of what my problem would be??
Gelatin is your best friend when making lunch meats. Also, the mandolin is manual, too slow when slicing. Use the electric slicer and you will get better results.
Last week we took beef rump roast and cooked it to med well, not sure the temp it was,y husband cooked while I was at work. Then the next day we sliced it on the meat slicer. This is the ONLY way I eat lunch meat roast beef sandwiches, it’s the best. You can season your meat any way you like. It was about a 3 lb roast and lasted us about a week. Enjoy! Diane Hartley
Hello, I seen your video on making lunch meat and the yellow bowl you had in it, brought me back to 35 years ago the same bowl was given to me from the school community when my kids and I were homeless and they gave us a place to stay and furnished a apartment plus food. It brought tears to my eyes to see that yellow bowl how the Lord has brought us here today. God Bless. Love your channel.
I've made my own salami before, ground beef, tender quick meat cure, spices, liquid smoke, maybe chopped hot peppers...mix and sit overnight in the fridge and next day form into logs and either smoke or bake low heat in the oven with the oven door cracked an inch. Slice it up! Really tasty stuff!
I made deli meat forming it in a zip lock bag and cooking it in a water bath in a small roaster while keeping the zip lock seal above the water line. Vacuum seal bags would work very well. You have a sous vide which would also be a great way to cook it also. I got my inspiration from Meg Hollar at The Hollar Homestead.
I won’t buy deli meat due to the additives and unhealthy meat they sell. Even doctors say it isn’t healthy. I have always used my own dinner meats to prepare lunches. Can’t wait to see what you do.
The problem with the texture is the grind. Its supposed to be cold when you grind it and keep it under 40 F. When it get above the temp will denature the protein structure and cause it to lose the elasticity and broken up.
If you add a little broth while you’re blending, and add a little bit of gelatin, it will end up being more like deli meat. While you are blending it soose needs to be a liquid-based pate. We also use a little bit of meat curing salt, as it acts as a little bit of a preservative, make sure meat last longer.
I just played your video cause I needed to know how long to cook my bologna. It’s in the pot as we speak. I’m using beef and pork so we’ll see how it works out. I’ve never use this little stainless steel lunch meat cooker before I couldn’t find any casings for bologna here in Alaska anywhere so I decided to try it in the little gadget that I have, wish me luck
I'm so excited to see this video. I jumped in to curing meat a couple of years ago. Canadian bacon is made using pork loins. Very easy to make and so delicious. America's Test Kitchen has an great video showing how to make corned beef. My husband loves that version. You can make corned beef from any beef roast you have in your freezer. You don't necessarily need a brisket. All those eye of round roasts that sat in my freezer forever now get turned into corned beef. Corned beef is easy to can too. Your friend Leisa Sutton has a nice video on canning corned beef. Canned corn beef on the shelf makes for a quick heat and eat supper. I just bought a smoker since I've been processing our own bacon. Now I can smoke it too. As you can probably tell I get so excited about new meat processing videos. I love this channel!
No need for gelatin or any other additives. Use a boneless Turkey breast and sous vide it whole. Then slice it when its cold. There's more precise recipes here on YT.
An interesting project! Never even thought of it. I enjoy "real meat" sandwiches myself. Whenever we do a (chicken, beef, etc) roast, I always portion the remains for leftover dinners (empty nest these days) AND for sandwiches. Sliced/portioned for sandwiches, then frozen for a future sandwich! I enjoy your channel!
What i love most about your channel us that you arent afraid to try experiments and try new things and retry them until they work. Also that you guys do a lot together. These homesteading projects arent all one sided or geared specifically just todds interest or just rachels interest. You highlight each other's skills for sure, but you are both invested in all the skills and homesteading life. I envy it slightly but im more intrigued and in admiration. Keep doing what you do. And i value a lot of the "not recommended" methods. . . Rebel canning has made such a difference in the approachability.
I had the exact same experience as you! And I'm not ready to give up hope just yet...I made "ham" but same thought... tasted like dinner ham...not deli ham... I am seeing gelatin and eggwhites or egg white powder for the same rules you have!
Interesting idea! I wonder if you could get a smoother slice by partially freezing the meat before slicing? Or perhaps a different method of cooking would make it less watery? Could you smoke the pressed meat on the grill instead of simmering it?
I am trying gelatin, placing the finished canister inside my craft vacume container (about a 11in model) for less air pockets, will try powdered milk for improved binding. My meats are small diced size, not tried ground yet. Flavors are wonderful, it's whatever you put in their. The learning process is aided by my favorite Barley pop consumption.
I was looking at this. I am interested to see what you come up with! Please share. I make a really good eye of the round in the sous vide that makes better than what you buy in the store deli meat, but I don’t want to eat beef every day
Can you share? I just made my.first ever sous vide steaks...and did a reverse sear...I may never cook steak another way again!!! ❤ I'd love to try "roast beef"
Oh mannnn, I have one of those in my cart. I can't wait to watch this. I bought a turkey breast and seasoned it with Chipotle. It was amazing , I gotta fins that recipe again
I advise emulsifying the meat with 100 ml of 30% fat cream before putting it in the container. After scalding, remove the sausage from the water. You need to open, remove the spring and close it again without the spring. Overnight in the refrigerator, all the juices will soak into the meat and then you will have tasty, moist sausage.
It looks yummy 😋, as my husband said too thick slices fry them and put cheese on with slice off bread, he said it the same time as Todd did lol 😂 how funny
Lunch meat has so many bad things in it so of course this isn't going to taste quite the same. Like you said there are so many recipes out there, some bake it long and low, might make a difference.
You can also try using a KitchenAid mixer (if you have one) to get the meat into a paste like consistency! I have done that before👍🏻 Doner Kabab meat!!! Gyros!
That's more like a chopped deli meat. To get what you want use sous vide, chicken breast at 150 for 3 hours and turkey breast at 150 for 6 hours. Then slice thin.
We used to eat way too much deli meat as well but never bought the processed type. Only whole breast or whole ham. We stopped buying 15 years ago. You just have to stop. Then we bought a slicer and slice thin our own hams and turkey chicken breast. 😊
It looks yummy delicious to me. You have to remember this was your first try!Ya’ll perfected the taste which is great. I believe you can work out the packing. Enjoyed this video
gelatin would give it the texture your looks ng for and may even increase your yield. Like Arby's roast beef, same principle. Arby's roast beef looks like ground sausage prior to baking.
Like others have said, you want to mix it a LOT more- you really need to emulsify the meat a bit. Check out Glen and Friends as he does a good job of explaining the science behind it.
This process is going to something I’ve got to try this summer. Been wanted to make sausage links and summer sausage but now lunch meat is on the list too. Thank you for sharing with us! Hope it’s something g you’re still doing. Would love to see other recipes that have worked too.
Looks like you need to think of bologna while eating this and maybe it won't throw your brain off :) It seems that is the texture this method is suppose to make. Turkey bologna sounds wonderful just change up the spices.
Rachel, i make a Norwegian sandwich meat called rullepølse. I will send you the recipe because it is the bomb. I am buying one of those meat sleeves because it would make it much easier.
A TH-cam channel called Scandish Home makes homemade balogna and zucchini cheese that looks so good. They have food allergies and she makes a lot of homemade things. 🥪🧀
Looking at what you got I would look into catalan egg sausage "butifarra d'ou" or even a blood sausage "butifarra negra" or "bull negre", they are usually made with pork and the ground meat is not grounded fine, the last one though it has some interesting cuts like tonge, ears and face, but it need curing. "Morcilla" would be good to, but it has rice in it and I am not really a fan unles grilled on a barbacue. Italian style "mortadella" would be good to, and in this one the meat is extremely fine grounded
Keep trying. It's a learning process for sure. I almost gave up after the first time. Try a recipe with gelatin. Maybe try a blender to grind it all together. Hope this helps
Tim Farmer has a video on making Bologna and it is very good. I baked the ones I made in large kidney bean cans. The only thing was the color was different that store bought. Please give it a try.
Why not roast a seasoned turkey breast and slice it with your meat slicer? You can do it with ham as well. I like lunch meat but more of the off the bone type. I personally couldn’t eat that because the texture would get me
try it with shoulder pork roast, tenderloin grind it then add spices i use simple: brown sugar, curing salt, water, salt its the best ham sandwich meat iver ever tasted. you can use milk powder as a binder. i also freeze the left over juice to put in soups
YUM!!!!! I bet the taste is really good! I've made salami before out of ground beef and pork and baked in the oven slow. It was really good. AND......good for you for trying this! It's the QUALITY that counts here knowing what ingredients you put in. I love all your videos. Keep trying.
If you mix it for awhile until it gets real sticky and tacky (extracting the gluten/protein) it packs tighter and gives more of a deli meat consistency. I use a sausage stuffer and stuff into 4" casings for bologna or deli meat. I order seasonings from PS seasoning and they have some good videos on youtube. I think you could order any of their sausage seasoning and make into deli meat
Looks good, I've taken whole turkey breasts or a boneless roast. I roast them or smoke them. Then I cool them down and slice them on our meat slicer. They turn out great and just like lunch meat.
Oh I love a good sandwich as well. I love cheese and pickle sandwiches too 😋 I’ve been priced out on Boars Head. I’m also a huge garlic bologna fan! Omgosh on white bread with mayonnaise. Takes me back to red kool-aide under the cherry trees in Kentucky. Love you guys. You are the real deal. Thanks.
im thinking if want the consistency of the meats you purchase at the market you may need to add the gelatin and create a meat slurry in order to achieve that rubbery texture ...and by slurry i mean like meat milkshake ..
I am wondering if we could do the samething in the wide mouth jars . If you could get it out. I seen a video where a woman made bread in a jar , it came out so maybe . Then it could be canned for later 😂
If you're after the deli-meat texture, you have to emulsify some of the meat with a binder/starch/milkpowder and ice water, using a food processor. I use the vietnamese method of making Cha Lua
I own this tube. I've used it once and gave up. So I'll be watching as you tweek this. 😊 I think because I used store bought chicken breast and thighs that have added saline solution, the texture was way off. Also, the video I watched said to boil it, which I thought was weird, so perhaps I overcooked it.
I would buy a good book on the subject , and find a person with much experience. I am not going to take a chance with it myself. My very good friends family made many types of dried sausage , Capricoli and 2 other types.The cold cuts hung in their cold room for a long time before we were able to eat it.The meats were delicious. I wish you luck with that project..
Try checking the Hollar Homestead. Meg makes her own lunch meat and I think smoking rather than boiling would work best. You can also watch videos from guys whose content is about smoking meat and see how they do it.
I've been making deli meat for quite a while. You don't particularly need that canister. I have used loaf pans with a brick (in tin foil) over it when cooked. And you will have better luck with texture if you mix the meat more (stir in one direction only - this will align the meat proteins better) by hand or in a mixer if you have one big enough. Also, adding some nonfat milk powder will help create a bond. Letting the mixture develop in fridge also helps. You can leave it up to 3 days without a meat cure. And Bless you for trying the mandolin, but get out your meat slicer. It is worth the trouble. I love Spam, and I never make less than 6 lbs. I make formed ham at least 2 lbs. My husband loves porchetta, and make a lot of that. I also roast cheap beef (sirloin, top & bottom round) to medium rare, cool it and slice that. What a money saver that is (use the ends that don't slice for beef barley soup). I haven't tried turkey yet, but I am waiting for Easter and (hopefully) a sale on turkeys.
The thick cut slices you prepared into sandwiches looked delicious! Thank you... will be watching as you explore more ideas with this for sure! Blessings on your day Kiddos!🌻🐛Carolyn in Ohio 🌿
This is great advice! Thank you
Same!
I left out bacon. What's summer without a BLT. I make it quite often (you don't need the nitrite, but salt, sugar and pepper are pretty much mandatory). I can't slice the whole thing on my home meat slicer, so I do have to cut it in half. But it fits the bread better. As you can see, the meat slicer will pay for itself very quickly. Especially if you take the trouble to find one with interchangeable serrated blade for slicing bread. Cuz let's face it, if you are making your own deli meat, you are probably making your own bread, and an even slice is pretty darn nice.
Spam question for you. I've made spam twice now and it's amazing but.......both times when I took the 2nd pc (made using 2 loaf pans) out of the freezer, the taste just wasn't there at all, really not very good, my son was able to taste both times I've made it, the fresh and frozen and he totally agrees about the frozen. Any idea of what my problem would be??
Gelatin is your best friend when making lunch meats. Also, the mandolin is manual, too slow when slicing. Use the electric slicer and you will get better results.
I've had success with an electric carving knife 😊
@@Pinkdaliah82 Excellent idea!!!!!!!!!!!
Last week we took beef rump roast and cooked it to med well, not sure the temp it was,y husband cooked while I was at work. Then the next day we sliced it on the meat slicer. This is the ONLY way I eat lunch meat roast beef sandwiches, it’s the best. You can season your meat any way you like. It was about a 3 lb roast and lasted us about a week. Enjoy!
Diane Hartley
Hello, I seen your video on making lunch meat and the yellow bowl you had in it, brought me back to 35 years ago the same bowl was given to me from the school community when my kids and I were homeless and they gave us a place to stay and furnished a apartment plus food. It brought tears to my eyes to see that yellow bowl how the Lord has brought us here today. God Bless. Love your channel.
I have same bowl too
Me3😊😋
My granny had the same bowl. I can see it full of her homemade banana pudding at the church potluck or family reunion. Thanks for the great memory.
I've made my own salami before, ground beef, tender quick meat cure, spices, liquid smoke, maybe chopped hot peppers...mix and sit overnight in the fridge and next day form into logs and either smoke or bake low heat in the oven with the oven door cracked an inch.
Slice it up! Really tasty stuff!
Just think how much better yours will be without all the additives! I am intently watching this to see how it works!
I made deli meat forming it in a zip lock bag and cooking it in a water bath in a small roaster while keeping the zip lock seal above the water line. Vacuum seal bags would work very well. You have a sous vide which would also be a great way to cook it also. I got my inspiration from Meg Hollar at The Hollar Homestead.
Maybe you need a small professional slicer to slice real baked chicken breast, ham turkey breast or roast beef?
I won’t buy deli meat due to the additives and unhealthy meat they sell. Even doctors say it isn’t healthy. I have always used my own dinner meats to prepare lunches. Can’t wait to see what you do.
The problem with the texture is the grind. Its supposed to be cold when you grind it and keep it under 40 F. When it get above the temp will denature the protein structure and cause it to lose the elasticity and broken up.
If you add a little broth while you’re blending, and add a little bit of gelatin, it will end up being more like deli meat. While you are blending it soose needs to be a liquid-based pate. We also use a little bit of meat curing salt, as it acts as a little bit of a preservative, make sure meat last longer.
I just played your video cause I needed to know how long to cook my bologna. It’s in the pot as we speak. I’m using beef and pork so we’ll see how it works out. I’ve never use this little stainless steel lunch meat cooker before I couldn’t find any casings for bologna here in Alaska anywhere so I decided to try it in the little gadget that I have, wish me luck
Very interesting, can't wait to see what else you come up with for sandwich meat.
Meg on Hollar Homestead does lunch meat. Maybe check her out? Great experiment guys!
I'm so excited to see this video. I jumped in to curing meat a couple of years ago. Canadian bacon is made using pork loins. Very easy to make and so delicious. America's Test Kitchen has an great video showing how to make corned beef. My husband loves that version. You can make corned beef from any beef roast you have in your freezer. You don't necessarily need a brisket. All those eye of round roasts that sat in my freezer forever now get turned into corned beef. Corned beef is easy to can too. Your friend Leisa Sutton has a nice video on canning corned beef. Canned corn beef on the shelf makes for a quick heat and eat supper. I just bought a smoker since I've been processing our own bacon. Now I can smoke it too. As you can probably tell I get so excited about new meat processing videos. I love this channel!
No need for gelatin or any other additives. Use a boneless Turkey breast and sous vide it whole. Then slice it when its cold. There's more precise recipes here on YT.
I think you are right
My favorite cold sandwich is sliced meatloaf between 2 pieces of bread with BBQ sauce. Can't beat it.
Umm, now I'm craving that!😅
An interesting project! Never even thought of it. I enjoy "real meat" sandwiches myself. Whenever we do a (chicken, beef, etc) roast, I always portion the remains for leftover dinners (empty nest these days) AND for sandwiches. Sliced/portioned for sandwiches, then frozen for a future sandwich! I enjoy your channel!
Another empty nester here- love cooking extra to portion out for sandwiches.
I hope you keep sharing updates on sandwich meat. I am very interested.
Interesting. I would think the slicer in the basement would be better for slicing it.
What i love most about your channel us that you arent afraid to try experiments and try new things and retry them until they work. Also that you guys do a lot together. These homesteading projects arent all one sided or geared specifically just todds interest or just rachels interest. You highlight each other's skills for sure, but you are both invested in all the skills and homesteading life. I envy it slightly but im more intrigued and in admiration. Keep doing what you do. And i value a lot of the "not recommended" methods. . . Rebel canning has made such a difference in the approachability.
Hello I am new subscriber from your old video. I am glad you are still active... Cheers from WA.
I had the exact same experience as you! And I'm not ready to give up hope just yet...I made "ham" but same thought... tasted like dinner ham...not deli ham... I am seeing gelatin and eggwhites or egg white powder for the same rules you have!
Interesting idea! I wonder if you could get a smoother slice by partially freezing the meat before slicing? Or perhaps a different method of cooking would make it less watery? Could you smoke the pressed meat on the grill instead of simmering it?
The Backyard Chef has a video out about 8 months ago using pork. It was also very interesting.
I am trying gelatin, placing the finished canister inside my craft vacume container (about a 11in model) for less air pockets, will try powdered milk for improved binding. My meats are small diced size, not tried ground yet. Flavors are wonderful, it's whatever you put in their. The learning process is aided by my favorite Barley pop consumption.
I’m glad the flavor was good. It’ll be interesting if you find the right recipe
I was looking at this. I am interested to see what you come up with! Please share. I make a really good eye of the round in the sous vide that makes better than what you buy in the store deli meat, but I don’t want to eat beef every day
Can you share? I just made my.first ever sous vide steaks...and did a reverse sear...I may never cook steak another way again!!! ❤ I'd love to try "roast beef"
Oh mannnn, I have one of those in my cart. I can't wait to watch this. I bought a turkey breast and seasoned it with Chipotle. It was amazing , I gotta fins that recipe again
I’ve seen several recipes that say to add some water to the mix
I advise emulsifying the meat with 100 ml of 30% fat cream before putting it in the container. After scalding, remove the sausage from the water. You need to open, remove the spring and close it again without the spring. Overnight in the refrigerator, all the juices will soak into the meat and then you will have tasty, moist sausage.
It looks dry, so probably some fat will help it!
It looks yummy 😋, as my husband said too thick slices fry them and put cheese on with slice off bread, he said it the same time as Todd did lol 😂 how funny
I smoke beef, turkey breast etc and cut it with my meat slicer for lunch meat. Never tried grinding it unless I'm making smokies or sausage.
That is sooooo cool, I can tell I will be going down the rabbit hole tonight on how to do this lol, thank you for sharing
THIS is a game changer!!
What a fun experiment!
I like d’Eli ham sandwiches, but I eat them rarely because of the health issues.
What an exciting idea. The possibilities are endless.
Lunch meat has so many bad things in it so of course this isn't going to taste quite the same. Like you said there are so many recipes out there, some bake it long and low, might make a difference.
I would just bake a turkey breast and slice it. lol.
I literally bought this last week to try this. I havent yet. Thrilled to warch you try it😊
You can also try using a KitchenAid mixer (if you have one) to get the meat into a paste like consistency! I have done that before👍🏻 Doner Kabab meat!!! Gyros!
That's more like a chopped deli meat. To get what you want use sous vide, chicken breast at 150 for 3 hours and turkey breast at 150 for 6 hours. Then slice thin.
We used to eat way too much deli meat as well but never bought the processed type. Only whole breast or whole ham. We stopped buying 15 years ago. You just have to stop. Then we bought a slicer and slice thin our own hams and turkey chicken breast. 😊
That’s what I would do too
Do you think you could’ve put it in your ceviche machine and set it at 160 with that have worked with the canister?
Thanks, trying to make my own lunch meats, starting with spam. Thank you. God Bless, stay safe and warm.
It looks yummy delicious to me. You have to remember this was your first try!Ya’ll perfected the taste which is great. I believe you can work out the packing. Enjoyed this video
Awesome idea. I would love to see more videos with this gadget or for lunch meat DIYs
gelatin would give it the texture your looks ng for and may even increase your yield. Like Arby's roast beef, same principle. Arby's roast beef looks like ground sausage prior to baking.
I also cook my deli meat to 158 F and it continues cooking while it sits out
LOL.....I am cleaning kitchen, listening to this.....and I hear my phone ring.....I get to it and it isn't ringing....your's is :)
We just bought one of these and made chicken deli meat! We will know tomorrow!
Like others have said, you want to mix it a LOT more- you really need to emulsify the meat a bit. Check out Glen and Friends as he does a good job of explaining the science behind it.
YAY! RACHEL AND TODD!
Gelatin is in lunch meat. Very interesting experiment.
Love all of your videos guys! Todd please don’t use the mandolin without the safety gloves! You can injure yourself very bad.
This process is going to something I’ve got to try this summer. Been wanted to make sausage links and summer sausage but now lunch meat is on the list too. Thank you for sharing with us! Hope it’s something g you’re still doing. Would love to see other recipes that have worked too.
Looks like you need to think of bologna while eating this and maybe it won't throw your brain off :) It seems that is the texture this method is suppose to make. Turkey bologna sounds wonderful just change up the spices.
I think it almost needs to be puréed. I don’t think you want texture in the meat.
Rachel, i make a Norwegian sandwich meat called rullepølse. I will send you the recipe because it is the bomb. I am buying one of those meat sleeves because it would make it much easier.
A TH-cam channel called Scandish Home makes homemade balogna and zucchini cheese that looks so good. They have food allergies and she makes a lot of homemade things. 🥪🧀
I just smoked a turkey breast & a ham the just sliced it on my slicer. I'm still playing with seasonings but came out fine
Looking at what you got I would look into catalan egg sausage "butifarra d'ou" or even a blood sausage "butifarra negra" or "bull negre", they are usually made with pork and the ground meat is not grounded fine, the last one though it has some interesting cuts like tonge, ears and face, but it need curing. "Morcilla" would be good to, but it has rice in it and I am not really a fan unles grilled on a barbacue. Italian style "mortadella" would be good to, and in this one the meat is extremely fine grounded
Keep trying. It's a learning process for sure. I almost gave up after the first time. Try a recipe with gelatin. Maybe try a blender to grind it all together. Hope this helps
Where is everybody finding recipes that call for gelatin? I have had no success.
O yes I love this idea definitely will be trying it we did the sausage an ur spices are perfect for our taste thank you
Tim Farmer has a video on making Bologna and it is very good. I baked the ones I made in large kidney bean cans. The only thing was the color was different that store bought. Please give it a try.
Why not roast a seasoned turkey breast and slice it with your meat slicer? You can do it with ham as well. I like lunch meat but more of the off the bone type. I personally couldn’t eat that because the texture would get me
try it with shoulder pork roast, tenderloin grind it then add spices i use simple: brown sugar, curing salt, water, salt its the best ham sandwich meat iver ever tasted. you can use milk powder as a binder. i also freeze the left over juice to put in soups
I bet the the texture would be fine in a sandwich. I’m very interested in this idea, thank you.
YUM!!!!! I bet the taste is really good! I've made salami before out of ground beef and pork and baked in the oven slow. It was really good. AND......good for you for trying this! It's the QUALITY that counts here knowing what ingredients you put in. I love all your videos. Keep trying.
Sustainable or self sufficient?
Both! They raise and make
Both
I bought this same tool last year and haven’t had a chance to try it yet I even bought a fancy meat sliced! I need to do this.❤
Very interesting!!! Thank you for sharing it with us!!! God Bless Us All!!!
If you mix it for awhile until it gets real sticky and tacky (extracting the gluten/protein) it packs tighter and gives more of a deli meat consistency. I use a sausage stuffer and stuff into 4" casings for bologna or deli meat. I order seasonings from PS seasoning and they have some good videos on youtube. I think you could order any of their sausage seasoning and make into deli meat
Looks good, I've taken whole turkey breasts or a boneless roast. I roast them or smoke them. Then I cool them down and slice them on our meat slicer. They turn out great and just like lunch meat.
Great idea here, I’ll try this
Oh I love a good sandwich as well. I love cheese and pickle sandwiches too 😋 I’ve been priced out on Boars Head. I’m also a huge garlic bologna fan! Omgosh on white bread with mayonnaise. Takes me back to red kool-aide under the cherry trees in Kentucky. Love you guys. You are the real deal. Thanks.
im thinking if want the consistency of the meats you purchase at the market you may need to add the gelatin and create a meat slurry in order to achieve that rubbery texture ...and by slurry i mean like meat milkshake ..
I am wondering if we could do the samething in the wide mouth jars . If you could get it out. I seen a video where a woman made bread in a jar , it came out so maybe . Then it could be canned for later 😂
Practice makes perfect.
You never called the meat press by it's proper name. You call it a container, tube etc.
It may have overcooked a bit. Might want to ice bath to stop the cooking process.
If you're after the deli-meat texture, you have to emulsify some of the meat with a binder/starch/milkpowder and ice water, using a food processor. I use the vietnamese method of making Cha Lua
Phil and I have been talking about doing this recently. I’m nervous to try though.
I own this tube. I've used it once and gave up. So I'll be watching as you tweek this. 😊 I think because I used store bought chicken breast and thighs that have added saline solution, the texture was way off. Also, the video I watched said to boil it, which I thought was weird, so perhaps I overcooked it.
I would buy a good book on the subject , and find a person with much experience. I am not going to take a chance with it myself. My very good friends family made many types of dried sausage , Capricoli and 2 other types.The cold cuts hung in their cold room for a long time before we were able to eat it.The meats were delicious. I wish you luck with that project..
But your version is more healthier than that store bought stuff because that’s all processed at the store
I've been wanting to try this ! Thank you for testing it out 😊
Hm. I'm thinking bacon in with the grind to add flavor and fat?
Grind smoother add ice to keep meat cold during processing.
Add a little more fat. Also, use your food processor and blend it to a smoother texture.
Are you still making deli meat? Have you tried to freeze it?
I wonder if you could us a wide mouth mason jar with a metal fernent lid with the whole?
If you add a bit of broth and some gelatine to the mixture it will have more of a traditional deli meat texture. 😊
Oh u should make sauges in Jan has to be cold and in a cellar and it so good ! If u have pigs u have main thing
So fun to learn with you and you HAVE inspired me🥰
Try checking the Hollar Homestead. Meg makes her own lunch meat and I think smoking rather than boiling would work best. You can also watch videos from guys whose content is about smoking meat and see how they do it.
Did y'all just make gourmet spam 😊
I think this might work better using ham, rather than Turkey.
Maybe get a sausage making book and try one of those recipes if you like sausage in a casing texture