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Deli meats and meat press

HalfSmoked

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Thanks for the like Peachey it is greatly appreciated.

Yup you bet the pressure is on I'm a contrary old man and a point on taste for things.

Warren
 

mr crab

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I have a Madax ham press, and have done several projects with it. I've found that I get a better product when I use fibrous casings instead. They just produce a tighter loaf when stuffed properly. And with the fibrous casings it's easier to cold smoke the loaves before cooking.
 

danmcg

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Here's chunked turkey breast with 1% poultry seasoning with a reduced turkey jelly to aid in binding. this was mostly an experiment to see if I could get a good bind without phosphates.
It did turn out really well, until I realized the bird already was injected from the factory.

IMG_3749 (2).JPG
IMG_3755 (1).JPG
 
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smokin peachey

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Looks good Dan. What percentage of meat was ground vs chunks and was it precooked?
 

danmcg

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75/25 chunk to ground and all was raw. The ground was some thigh meat to get the total weight up
 
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HalfSmoked

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Nice looking loaf whoa be the hidden ingredients. Read small print. :emoji_wink:

Warren
 

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