Deli meats and meat press

[smokin peachey]

Looking for any info on making deli meats (ham, turkey, roast beef) using a meat press.
We have been discussing this in chat the last couple of nights and an outstanding member danmcg has been giving great tips and info but I was wondering if others have dabbled in this.

 

[pc farmer]

Looking for any info on making deli meats (ham, turkey, roast beef) using a meat press.
We have been discussing this in chat the last couple of nights and an outstanding member danmcg has been giving great tips and info but I was wondering if others have dabbled in this.

Following

 

[jcam222]

In for the ride here too

 

[chopsaw]

Looking for any info on making deli meats (ham, turkey, roast beef) using a meat press.

So what are you wanting to do . ground meat pressed into a loaf , or whole muscle meat chunks reformed to a solid ?

 

[smokin peachey]

So what are you wanting to do . ground meat pressed into a loaf , or whole muscle meat chunks reformed to a solid ?

Looking to make lunch meat. Ground meat pressed and sliced thin.

 

[zwiller]

In also. There is some good info in Marianski but have not studied it enough to give you cliff notes. I think STPP is essential. I got dangerously close to Arby's beef results when playing around with my old slider formula. You are basically making an emulsified beef sausage but made into a loaf and than bake or smoke. Doubt you need a press. I am dying to do leberkase which is basically a pork loaf.

 

[chopsaw]

Looking to make lunch meat. Ground meat pressed and sliced thin.

Does it cook in the press ? I do alot of lunch meat . Some in loaf pans , but also use the water proof high barrier casings then finish souse vide . Like Sam , I agree on the STPP . I've used Italian sausage blend on all pork formed in a loaf pan then cooked in the MES no smoke . Comes out great .
Cotto salami , all pork in a water proof casing .

I am dying to do leberkase which is basically a pork loaf.

Me too . Been reading on it for awhile , but have so much other stuff in the freezer .

 

[zwiller]

From memory I don't think the meat cooks in the press. I think is only an overnight rest for STPP to "glue" the meat together but need to get Marianski out to confirm.

Dang Rich that cotto looks pro! Question for ya: When you see recipes that call for "bacon" is that belly or actually bacon, smoked and slice stuff? Many leberkase recipes I've seen use bacon.

 

[chopsaw]

I don't think the meat cooks in the press.

Just went and took a look , some of it does . Like the pressed ham poaches in the mold .
I just made the Nurnberg brat that called for bacon . I used store bought sliced .
No cure in that formula , but if I use it in a mix that gets cure , I only add cure for the weight of the ground meat paste . Because the bacon is already cured .
My take is if it says bacon it means cured belly . I see a few that call for pork belly as well as shoulder .
That cotto is good . Really needs to be more beef . Thanks for the comment .

 

[smokin peachey]

The way I understand it you cook the meat in the press.

 

[pc farmer]

The way I understand it you cook the meat in the press.

Yes Peachey. Cook in the mold.

 

[smokin peachey]

Some good info here.
https://www.meatsandsausages.com/hams-other-meats/formed

If link needs removed admin please remove.

 

[smokin peachey]

Anyone have any recipes?

 

[chopsaw]

Anyone have any recipes?

I look thru the lunch meat page on Poli's site . He has a good one for pressed ham .

 

[tropics]

Don't know if this helps but I have done bacon that way.
https://www.smokingmeatforums.com/threads/ground-formed-bacon-money-shot.265803/
Richie

 

[smokin peachey]

Don't know if this helps but I have done bacon that way.
https://www.smokingmeatforums.com/threads/ground-formed-bacon-money-shot.265803/
Richie

Thanks for the input Tropics.

 

[smokin peachey]

Has anyone tried using one of these?

 

[HalfSmoked]

Waiting for something good here be glad to be your taster.

Warren

 

[smokin peachey]

Waiting for something good here be glad to be your taster.

Warren

Now the bar has been raised. We gotta make Halfsmoked taster happy.
O the stress sometimes!

 

[browneyesvictim]

You don't need a press unless you want to do a head-cheese style loaf.
What I do is save bagel or English muffin sized bread bags and stuff to form the loaf. This works excellent!