HOMEMADE LUNCHMEAT! DIY DELI MEAT TO SAVE YOU TONS OF MONEY!

Comments · 169

• DO

  @DoloresJRush · 7 months ago

  I got my pot today and came to YouTube to watch other people using the pot!

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• TH

  @ThePhillyGirl · 2 years ago

  So I made it today with 3lbs chicken thighs. My seasonings were a tsp each garlic powder, onion powder, smoked paprika, brown sugar &  chicken bouillon  powder. I used a tablespoon of nonfat dry milk as the binder. It taste just like and is the color of bbq chicken.

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• CH

  @christinesmith4480 · 4 months ago

  Sprinkle extra spices on the inside of the tube before you add the meat

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• CA

  @cathys949 · 1 year ago (edited)

  Years ago when my husband would hunt for deer in the fall, we would make deer bologna.  I would sew a muslin casing that would make a round  tube of ground meat & spices the same size as your little canister, and tie each end with string. I would bake it in the oven until done.  So good with mustard and onion on a sandwich!

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• LA

  @lauragriffin6214 · 2 years ago

  I’ve never seen anyone make lunch meat before!! 🤯 Awesome video!

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• ME

  @melb1215 · 2 years ago

  I&apos;ve made this numerous times &amp; if you put a lid on your pot of water when boiling it cuts down the cooking time by about half. My &quot;meat tube&quot; sticks up about an inch or so above the top of my pot leaving a gap so the water doesn&apos;t boil over. But it kinda traps some of the heat in the pot. If that makes sense? It&apos;s kinda hard to explain without a visual. <br>Also, once the loaf of meat is cooked &amp; cooled I&apos;ve found it&apos;s &nbsp;easier to slice thin if you cut it in half lengthwise cause then it doesn&apos;t roll. I thought about a meat slicer as well but I always sharpen my knife real well before &amp; with a little practice I have gotten pretty good. <br>One more thing... this freezes very well. I make a big/double batch &amp; package it in individual zipper bags &amp; suck out as much air as I can from the bags because I don&apos;t have a vacuum sealer &amp; I&apos;ve found it tastes just as fresh when thawed from the freezer after being frozen for up to 3 months. I can&apos;t attest to any longer than that though. <br>I hope all of what I&apos;ve shared might be helpful!

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• 67

  @6733hbr1 · 2 years ago (edited)

  I always taken a teaspoon of the mix and cook it in a dry skillet to taste for salt and seasoning before I cook it. I also add liquid smoke as well.

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• EL

  @elizabethapplebaum9245 · 2 years ago

  I&apos;m a vegetarian but this video was so awesome it almost made me want to eat chicken!

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• LA

  @Ladybrite1 · 2 years ago

  I am all over this. &nbsp;Went straight to Amazon to get me one. &nbsp;Those would really cook up on a fry pan to make a warm an crispy goodness of a hot sandwich.

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• RI

  @Rickettsia505 · 1 year ago

  My mom used &nbsp;used a large hand grinder that clamped to the counter. She ground bologna or cooked ham, added seasoning, mayo, mustard, sweet pickle relish to make a spread for sandwiches.

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• MK

  @Mklowkey · 6 months ago

  Add some potato starch so the liquid mostly collagen that was on top will stay inside and also mix some chunks of chicken in the paste it will give it a nicer texture

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• EL

  @ellenpeterson7864 · 1 year ago

  i made some turkey ham as you can&apos;t buy it anymore,i used &nbsp;pants down aprons on site. It turned out great . the second time i added liquid smoke and now it tastes for sure like turkey ham. In the future i might try cold smoking it after I cook it in the thing you used. thanks for the recipe.

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