The Meat Experiment | Custom Deli Meats at Home

[@710LENNY]

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.

[@marking-time-gardens]

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 🌿

[@ashleyashcraft1754]

This is great advice! Thank you

[@kathryntroyer6503]

Same!

[@710LENNY]

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.

[@BrattyPatriot]

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??

[@lindamckeny876]

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.

[@Shannon-s7e]

I have same bowl too

[@bonniebartlow5631]

Me3😊😋

[@narmen6942]

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.

[@kevinlittle9483]

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!

[@patbannwarth7813]

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.

[@ashleyashcraft1754]

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.

[@sandeerahBee]

Just think how much better yours will be without all the additives! I am intently watching this to see how it works!

[@heatherj3385]

My favorite cold sandwich is sliced meatloaf between 2 pieces of bread with BBQ sauce. Can't beat it.

[@sandraking9650]

Umm, now I'm craving that!😅

[@sandys.1891]

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!

[@mrvecfrenchies]

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.

[@tholmburg9725]

Can you please give a general idea of about how much gelatin per lb? I assume you're talking about Knox gelatin powder.

[@mrvecfrenchies]

@ Yes you can use Knox gelatin. We typically buy powdered gelatin in bulk from the Amish store. It will depend on how much liquid you will use to thin your meat mixture. Some of the meat will be drier and require more liquid therefore you will add a little more gelatin to make it congeal. Hope this helps

[@tholmburg9725]

@@mrvecfrenchies thank you!

[@sheilawixon3858]

Very interesting, can't wait to see what else you come up with for sandwich meat.

[@jermee]

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

[@conservfriends9651]

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!

[@michellerose6721]

Another empty nester here- love cooking extra to portion out for sandwiches.

[@gardengrowinmawmaw8642]

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.

[@Pinkdaliah82]

I've had success with an electric carving knife 😊

[@patriciacox8169]

@@Pinkdaliah82 Excellent idea!!!!!!!!!!!

[@ginnamagda5810]

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.

[@jeffriffel4364]

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.

[@tylerfuller7141]

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

[@justmejust4553]

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

[@monikapietruszka439]

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.

[@CosmopolitanCornbread]

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.❤

[@ItsMe-jh3ze]

I hope you keep sharing updates on sandwich meat. I am very interested.

[@cynthiafisher9907]

What a fun experiment! I like d’Eli ham sandwiches, but I eat them rarely because of the health issues.

[@heidideshazo5884]

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

[@LETTYR1956]

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

[@nancyrasmussen2016]

I watched the Holler Homestead and they did a chicken pate but she ground it first and then put it in a meatloaf pan, cooked it, cooled it and then sliced it for sandwhiches. Good luck! Looks yummy, Nancy from nebraska

[@tedhartley5766]

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

[@SonneyJones]

Ive had some real success using the press to make hams. Have been stumped as to how to add the necessary fat to the meat to get a good emulsion that will eliminate pinholes and breaks in the meat. Saw someone recommended adding 100 ml of whipping cream for the fat.....going to give it a try. Have a Mexican market that sells pollo picado which is small pieces of chicken with fajita seasoning applied....going to use this as a starting point.

[@donaldsmith5641]

A little hi temp milk powder will retain the moisture in the product and improve the texture. The liquid that comes out is loaded with flavor.

[@gardengrammie3]

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.

[@fincarosa6767]

Hint...add some chucks to the paste for the marbled look like commercial deli lunch meat. This is so much fun! I enjoy making my own olive loaf. Also dry milk powder is a binder as well. Helps ot hold together and the meat has to be mixed more. Try using you kitchenaid. Until it's like pate. Hope this helps

[@GeorgiasGarden]

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.

[@Greens5511]

YAY! RACHEL AND TODD!

[@njkkjn6044]

What an exciting idea. The possibilities are endless.

[@lindseylacey3545]

Celery has natural nitrites which I believe are going to be needed for your classic lunch meat texture. Maybe try adding some celery juice while blending? I’m excited y’all are trying this because it’s one our store bought staples too

[@bonniefowler7878]

I recently purchased the can and love the lunchmeat. Chicken is also delicious! This little can is my new gift to give all my friends. I haven’t had lunchmeat in years because of how unhealthy it is. I’m so happy to have found this little gadget. My grandkids LOVE the lunchmeat too!❤ 5:57

[@bonniebartlow5631]

Have you made any lunch meats that turned out good? If so please share the recipes!!

[@thienpham911]

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.

[@kittychronister3537]

I’m glad the flavor was good. It’ll be interesting if you find the right recipe

[@amyroberts7248]

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

[@houseofgameofthones4664]

Hello I am new subscriber from your old video. I am glad you are still active... Cheers from WA.

[@melissadeegan6981]

We used to make homemade old fashioned loaf..it's been years but I believe we baked it wrapped in a low temp oven. So good!

[@heidiw8406]

Interesting. I would think the slicer in the basement would be better for slicing it.

[@SageandStoneHomestead]

THIS is a game changer!!

[@JessicaRubeckGould]

Most of the ingredients look good. All accept the the liquid smoke, too many chemicals. Thank you for experimenting! Love it!

[@catherinemary52]

I think I'm going to do this, but, when done smoke it for a bit. Not liquid smoke, tastes too fake.

[@libbylauderdale1382]

I would love to see your 'practice' deli meats. This is so exciting, as I too, buy deli meats each week. If not complete videos, maybe do a short segment at the end of other videos. You could show us the results of your experiments and perhaps tell us your ingredients. This can open up a new way to fix sandwich meats without nitrates, nitrites and all the other add ins that are unhealthy. Thanks. You guys are great.❤

[@mountainsidefarm8357]

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. 😊

[@veronica1863]

That’s what I would do too

[@MyNestDiaries]

I literally bought this last week to try this. I havent yet. Thrilled to warch you try it😊

[@joeyhardin1288]

Thanks, trying to make my own lunch meats, starting with spam. Thank you. God Bless, stay safe and warm.

[@crystalwaldrep5775]

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

[@kathygee5612]

I’ve seen several recipes that say to add some water to the mix

[@nicolesobol936]

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!

[@justgoodness333littlehomes5]

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.

[@Miss1776-ic5ic]

I’ve used the mold for 4 yrs to make our own healthy lunch meats. Our family loves homemade deli meats

[@nikkiwolfe300]

I would love to see more recipes and types of meat used. Thx.

[@lindagraff4842]

Absolutely, bacon grease is gold. I have never made lunch meat, but I think.its a good idea.

[@peepla7]

This is brilliant!

[@PurePeace20]

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?

[@cassileigharts]

I have and use that same set of mixing bowls (Pyrex) and Im buying a meat slicer VERY soon. I'm so glad you're showing this! I have seen these reels! Vibes.

[@cassileigharts]

menards sells meat slicers for like 80$

[@TeresandHoward]

This is fantastic! Thank you for sharing. Im so inspired to try this!

[@marilyncapehart663]

Todd & Rachel you are blessed to make so many homemade meals., thanks 3-5-2024👍🏽👍🏽❤️

[@donnamcknight3175]

Wow that's different! As long as it tastes good.

[@hildachacon001]

Awesome idea. I would love to see more videos with this gadget or for lunch meat DIYs

[@renitameares3838]

I am so glad to see this! My son saw reels, I purchased one and it’s still sitting in the box after 3 months. Teach me!

[@natalia199301]

Awesome, Thank You for sharing I’m Down with getting one.

[@carmendoyle9786]

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

[@jackieburnett6881]

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

[@annlockey8552]

Always great to learn new ways. Thank you for sharing 😊

[@sheilawixon3858]

The Backyard Chef has a video out about 8 months ago using pork. It was also very interesting.

[@miephoex]

Good job!

[@loripretti843]

Very interesting!!! Thank you for sharing it with us!!! God Bless Us All!!!

[@TheArby13]

Hi. I just discovered this in FB today and I am anxious to try it. Next after this is sous vide. OK, I'm all ears...

[@janinallentown8801]

Using a sous vide is fabulous. We typically use a chuck roast. It comes out so tender that we call it "Prime Fib".

[@lb3635]

Can't wait to see the next one ❤😂

[@sophiabultena6781]

I've been wanting this so bad!!!

[@poogy3]

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.

[@noracharles80]

This was so much fun to watch. It looks delicious. I never saw anything like your new gizmo. Another great video. Thank you!

[@citygirlhomestead]

that looks delicious

[@thatonegirl1837]

That looks amazing!

[@MargieBenson-dv9ek]

Thank you for sharing ❤

[@brega6286]

Here to learn and try to make lunch meat from what the food closets provide...canned and frozen ground meats. Saved and bought one of those can gizmos. As long as the meat turns out soft, free of additives and with my favorite spices...I will be very happy !

[@luminarygoddess8642]

That is great! I also say “buy now”😂

[@lisaemerson8061]

WOW HOW INTERERSTING

[@unleashnow226]

So fun to learn with you and you HAVE inspired me🥰

[@lorisiverson7598]

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

[@lbcustomleather]

I've been wanting to try this ! Thank you for testing it out 😊

[@rosemarysimpson3542]

Thanks for this video. I am waiting for the delivery of my little pot which will arrive in a few hours. Thoughts .... only a really sharp mandolin blade will work for slicing meats .... if you are reluctant to use gelatine, try agar agar, found in most Asian supermarkets and online. It is easy to turn into powder for a recipe like this (that looks delicious!). Agar is flavourless and does a great job with most everything except citrus juices and fruits. Thanks again et Bon Appétit !

[@heidijohnson1334]

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.

[@bonniebartlow5631]

Great idea here, I’ll try this

[@robingirven4570]

Practice makes perfect.

[@ladyjehane01]

I loved this style of video. Very engaging and I love the way you guys passed the tasks back and forth. One of my fave videos of you two so far ♥️

[@jujube2407]

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!

[@smas3256]

Wow. What an idea. I only like P & P and hubby loves liverwurst. Think of the possibilities. Thanks for the demonstration class and your taste test. Roast beef is an option. Roast it. Freeze in chunks 1 1/2 lb chunks. Thaw and slice. Maybe marinate with liquid loaded with spices a few days or week.

[@thegardenandi2586]

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.

[@Lonewolf_1776]

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.

[@veronica1863]

I think you are right

[@sherryswanson8810]

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

[@jujube2407]

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"

[@teriharman566]

Very interesting video now my mind is going with all the possibilities. Thank you for sharing

[@deannemory1568]

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.

[@heathernotzdaniels6350]

Great tips here in the comments, and this was a great video! Thanks for sharing!!

[@carolyn2807]

It’s kinda like making summer sausage!!

[@veronica6514]

I think that is brilliant !!!

[@loriy7532]

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..

[@katherineburden5416]

You two are awesome! I love your channel and I learn much!

[@cathykirkmcrae7727]

How cool is that!

[@ClassicKas]

Meg on Hollar Homestead does lunch meat. Maybe check her out? Great experiment guys!