How To Form Ham Into Lunch Meat

We have been raising and processing our own pork for years. But this year we have made a big leap toward being more sustainable. We have learned how to form ham into lunch meat with the help of Duncan Henry and the book Home Production of Quality Meats and Sausages. Watch how easy it is!

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[kellyname]

You can use gelatin as a binder to hold things together. Gelatin is very nutritious and works great. Cook the meat with what ever spices first and puree or chunk the meat or do a little of both. Then add the gelatin using a broth for extra flavor, and put it in the press and refrigerate overnight. You could skip the press part and just fill up your press tube if you wanted. Comes out perfect every time. I learned this way on YT at My Kitchen Tanja.

[morrismonet]

I love the ham maker, I make all kinds of things, from Bologna to Spam. Don't boil, you want a slow simmer. Check the internal temp, pull it at 155 F. Never use anything with less than 20% fat. More is even better. Pork shoulder is the best cut for sausage and lunch meat.

[jeanb]

What you need to do is grind it in a blender or food processor. That’s how you get the deli. Looking meat ! Yours looks good though

[JohnWegener-bcdn]

I have not done a ham yet but for chicken and turkey, i blend it up into a paste. Makes it look much closer to the store bought stuff!

[mikesmicroshop]

I have found that using a Sous Vide Cooker and a tub that the ham mold fits in works better than boiling it on the stove! I can cook it at a lower temp than boiling water and I don't cook out nearly as much water and collagen as when I used the stove! It takes a little longer to cook, but by using a temp probe set to the temp I want it to reach internally it works just fine literily set it and forget it till it beeps. I usually set the cooker to around 190 to 195 and let it cook until it reaches a temp of no higher than 165. I usually pull it a bit before that and let the residual heat finish it, I get much juicier meat that way.

[brwhyon]

Thanks for the post ! Try cutting the meat into three sizes, they pack into the tube better with fewer voids in the end product and give some smoked salt a try, holy crap what a difference. If you're having issues with any separation at the end try working the cubes in a large bowl for some extra protein extraction, helps to bind it all together. Thanks also for turning me on to the book, just ordered it with the link, thanks.

[kellyname]

I have watched your video 4 times and every time I love it! Your final product turned out great. Some folks like big chunks and some dont. I actually put my meat in my Vitamix (smaller batches so not to freeze up the motor) to make a smooth paste. Works every time.

[svaughan]

This might be a dumb question, but could you grind the meat first? How would that come out?

[TheWhitetailrancher]

I just finished making formed ham again within the last week or so. I made my own molds out of old Farmall "M" cylinder liners. Bla bhlah....if you want to know more about it I'll lwt you know. Anyway directly to your comment. I used exactly 1/3 of a loin in 3/4" chunks, 1/3 into 1/2" cubes and of course the last 1/3 cut into 1/4" chunks. Came out just beautifully Very close to no air gaps at all. Like maybe 2 tiny gaps per "ham". Hope that helps you out a little bit friend! BTW I only mentioned the whole Farmall thing because I was making a point that a guy can almost always do a work around for not having every little Piece of equipment others may have.

[tuandao]

Let me ask, what app did you buy the mold for pressing meat on?

[TravisInCanada]

Dude that turned out great! You should be happy with those results, provided it tastes good.
Call it "Artisan Ham" cause it has a nice rustic appearance.
Also Scrambled Egg Skillet with some of that? LETS GO!

[merryanneadair]

Would it work better to grind the meat?
It certainly looks good!!

[eyesopen]

It looks great man! Never saw this before..

[TheWhitetailrancher]

Duncan Henry is the canadian bearded butcher! I'm a HUGE fan of both channels! I have personally made every single sausage of BOTH Marainski March series. That book is priceless to the home sausage maker! Good foe you friend! Have fun!

[CopperKettleFarms]

I love this! I've always wanted to learn how to do this. Let me know if you do one on chicken or turkey, cause I'm hella interested in some lemon pepper turkey or chicken lunchmeat lol

[deborahjabara]

how large is the diameter? I have searched and can't find any larger than 10 cm in diameter. I would like my slices much wider. thanks

[kimroot]

Looks good! Practice makes perfect! I'm hoping to be more independent from the stores eventually too. I'll be watching you guys!

[daniellapassarelli]

We’re making our own Coldcuts now too. I haven’t done the ham yet but I did make chicken. Instead of chopping it in chunks I put mine through the blender and it came out very well. Have you tried that with the ham or is there a reason why the cubes worked better?

[KarlKarl-imyd]

You need a variety of different size chunks if you want to eliminate air gaps

[RoknarThetrollKingRoknar]

I left it like in a subscribe to your channel but I don't know what it is but you have a very family type of vibe about you very wholesome how about your channel ☺️ I enjoy watching and learning how to break down and make my own daily style type 🍖
This will help me save a lot of money 💰 I am a sandwich type of guy any how but I love learning new things to add on my plate of stuff this will help me and my fiance out alot thank you sir you have a very pioneer Spirit about you thank you 🙏🏻