Cheese calculator
Winemaking
There are recipes you come back to without a second thought — and a homemade ham-press deli meat is definitely one of them. It’s simple, satisfying, and you know exactly what’s inside.
The combo of chicken and pork works brilliantly — the meat stays juicy, slices neatly, and has that authentic flavor you so often miss in store-bought cold cuts. No unnecessary additives, no gimmicks — just meat, spices, and a little patience.
If you haven’t tried making meat in a ham press yet, this recipe is the perfect place to start.
Preparation:
- Cut the chicken thighs into roughly 3 cm pieces.
- Grind the pork through a medium plate.
- Transfer both meats to a bowl. Add the salt, seasoning mix, and a little water.
- Mix thoroughly and knead by hand until the mixture turns tacky.
- Line the ham press with a plastic bag and pack in the meat mixture, pressing it down firmly to expel any air pockets.
- Tie the bag, fit the compression spring, and close the unit.
- Place the ham press into a pot filled with water.
- Poach at about 80°C for 2 hours.
- After poaching, remove the ham press, let it cool, then refrigerate for 24 hours. This step is crucial so the meat sets and slices cleanly.
- After a day in the fridge, your homemade deli meat is ready to serve!
Enjoy! ... because homemade is better!
