Homemade Lunch Meat

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.