Homemade Lunch Meat

A stacked sandwich with layers of lettuce, cheese, and deli meat on thick bread slices sits on a rustic paper with tomatoes on the vine nearby and a bakery display blurred in the background.

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5 from 2 reviews

Homemade lunch meat made easy — simple ingredients, no additives, and perfect for the week ahead.

Prep Time5

Cook Time1 30

Resting Time8

Total Time9 35

Course: Main Course

Cuisine: American

Keyword: easy deli meat recipe, homemade deli meat

Servings: slices

Author: The Modern Nonna

Equipment

Ingredients

2 pounds ground turkey chicken or pork work as well
2 teaspoons salt
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon paprika

Instructions

Note: feel free to use any ground meat of choice such as: chicken, pork, or turkey. Alternatively, you can process your own meat by cubing it and adding it to a food processor with your seasonings until it looks like a paste.
Mix the ground meat in a bowl with the seasoning.
Remove the spring and top from the stainless steel meat press. Lightly oil the inside of the meat press using a neutral oil.
Add the meat a little bit at a time into the press, packing tightly as you go and making sure not to leave any spaces.
Note: the meat press is designed for 1.5-2 pounds of meat, not any less. For best results, fill the cylinder to just below the rim.
Add the flat, round part of the coil against the meat, making sure you press down. Secure and twist the lid closed. This pressure will create those perfectly shaped deli-style slices.
Simmer in a large deep pot of water until the thermometer reaches 160F. This should take about 90 minutes.
Note: it's important to add enough water in the pot, making sure it surpasses the level of the meat so that it cooks all the way through.
After it reaches 160F, take the meat press out of the pot and add it to an ice bath to stop the cooking process. Allow it to cool down fully before refrigerating overnight.
Note: since the meat press works under pressure, I like to carefully wiggle a knife underneath the lid and gently lift to release it. Otherwise, it will create a vacuum that makes it feel stuck when you try to pull the lid off.
Once the lid is removed, lift your deli meat out of the cylinder and slice. Enjoy on your favorite wraps, salads, sandwiches and more!
Scroll up the post for more uses, substitutions, and answers to your frequently asked questions.

Notes

Proteins: You can make any of your favorite deli meats using this method with ground chicken, ground turkey, or ground pork. Alternatively, you can process your own meat by cubing it and adding it to a food processor with your seasonings until it looks like a paste.
Low-sodium: This recipe allows you to use your seasonings to taste, so you can control your sodium intake.
Smoked: To mimic a smoked deli taste and aroma, add a tiny amount of liquid smoke, smoked paprika, and black pepper.
Spicy: Spice up the flavors with red pepper flakes or cayenne.
Usage Variations: Make ahead to use in your sandwiches, wraps, protein snack boxes, salads, and lettuce wraps.
How to get thin slices: For ultra-thin deli slices, chill completely overnight and use a sharp knife or meat slicer for the perfect cut.

Nutrition