Thank you, Maria. I haven’t eaten any cold cuts since I had to become ketocarnivore because of my health problem. I’ve never knew it was so simple. Thank you for sharing with everyone.
There are lots of recipes online. Follow the same concept Maria showed and use meats/seasonings for bologna. It’ll be nice to have a healthified version of bologna!
My mother used to make our deli meat, but it was just roasted chicken or ham or roast beef, etc. She had a meat slicer and sliced the meats very thin and we gobbled it down! But, of course, that meant we had to buy things like Bologna (and my favorite as a kid - olive loaf, which is basically just Bologna with stuffed green olives in it). She also would make ham salad with part of the ham and chicken salad if she cooked extra chicken breasts (always on the bone for flavor). This looks interesting and good for uniform slices. It actually reminds me if the Plainville Farms Organic turkey deli meat in appearance. If you have access to it, it's still clean - organic turkey, sea salt & water. I need to try this!
It is ideal to cook this immersed in a large Instant Pot with a sous vide setting, so you can just set the temperature and be sure it stays there. Also, the style of meat press that has a thermometer that mounts on top is ideal.
I just saw your video on TikTok and had to follow you on UA-cam because I love your deli meat recipe. For a very long time i have been trying to learn how to make deli meat and non of the videos were as clear and easy as your video is with two simple Ingredients. Thank you! I appreciate the time and effort. I have all the symptoms you mentioned plus more. Its our modern diet that is making us sick. I want to branch away from modern way of living and live by producing what I consume. To farm is the way of life and land prices are ridiculously high. In the end we must go back to the beginning way of living in order to remove diseases from out life.
Run hot water over your pan and meat will release from the inside. Also meat should be cooked until 160 degrees inside, not 150. I am fairly new to this but totally love my meat press.
While the meat rests, the carryover brings it up to 160-165. Like roasting a pork loin, you cook it to 145/150 and let it rest. The result it tender juicy roast pork.
You do know the hole in the side of the canister is for inserting the thermometer so you don't have to remove the lid, right? Great video! That was the only thing I knew about it lol.
Your excitement over your new toy gives me the giggles! That is so me when i get a new kitchen, or craft toy. Thank you for your fantastic recipes and enthusiastic personality. ❤
This is awesome. This appeals to me because the trend is for "uncured" deli meats and they use celery juice or powder. That stuff gives me a headache. Definitely gonna try this!!
@@MariaEmmerich it went perfectly! I’m not sure how to send a video on here so I’m going to post a video on your Facebook 30 day cleanse page in the comments under your deli meat video. It literally slid right out of the metal container :)
I’m definitely trying this! I think I will add my homemade cure (fermented celery powder) and do some digging on how to use Rosemary extract to help it last longer in the fridge. I can’t wait to try it with our homegrown lamb (Gyros!) and the deer hubby hunts. Thank you so much for this video!
This is great. Thanks for sharing. Me and my son are trying to eat organic homemade food. Because the food now days is just so unhealthy and has a lot of unnecessary chemicals and additives. So this will be great. I told him we don't have to buy ready made food from fast food places or prepackaged food from grocery store. We can make it all ourself. And I've been on a mission to prove that lol he used to like pizza lunchables so I researched how to make them on UA-cam. They came out better than the store bought ones and healthy. So far he has liked all the homemade food way better than fast food and prepacked food. So again thanks for this video. I want to make homemade sub sandwiches from scratch next.
I heard your husband today on nutrition with Judy and he did a great job. I was in my car driving to the dairy to pick up some heavy cream and I said a little prayer for him. Two questions, what if you did this with some sort of beef. And what if you did it with chicken thighs?
Absolutely love this idea. I'm already trying to come up with variations, but I do know for sure I want to figure out how to do a Mortadella. I miss that one the most, you can't find it without nitrates/nitrites, sugar and other questionable ingredients. Thank you Maria for your endless efforts of making healthy food accessible to all of us.
That's so fantastic!! Thanks for sharing. Amazing!!! I bought a meat slicer over 2 months ago and never opened the box. I'm totally going to try this. Thanks again! 💕
I absolutely can not wait to get mine and make this. I already have a meat slicer since we hunt and process our own venison. One of the best gadgets to have!
i do my pork beef bologna in mine in a pressure cooker. I grew up in a small town in Canada 🇨🇦 where fried bologna is a meal on our table once a week, so I missed it while on a keto diet. But never thought to do chicken or turkey breast....thanks for the idea. ❤
Wow what a great concept/recipe. My son eats deli meat all the time, even when I buy the cleanest selection I feel gulity. I am definitely going to master this! Thx so much
Great recipe I'll definitely test this out. Ground chicken or grinding the chicken would work a bit better. Just my tip as a sausage maker. Also, if you put the ground meat whatever the method in a stand mixer for few minutes with the paddle or dough hook attachment you will get a better protein extraction from the meat and will probably eliminate your air pockets. Powder milk or other powder protein forms will help with the meat sticking together better. To prevent the sticking you can use some oil to help since the chicken breast is so lean. Adding thighs with the fat on will help also. I'm definitely going to give this a go! Did you add the seasoning salt to it as well?
How long does the meat last in the fridge and can it be frozen? Love this idea, am definitely going to try this, thank you for yet another an amazing recipe
Good video ,but just a suggestion I have ,which is to knead the minced chicken before putting it in the meat press and kneading will make it smooth and your deli will come out smooth. Thanks for the informative video God bless
Blending the meat into a puree is called a farce. If you were to then put it into a casing, you would have a sausage. This is the process of making bologna, pressed ham, etc. Its a texture and blending process. Drizzling small amounts of cold iced water into the blender would help make that mixture even more palatable. My recommendation would be to place your meat press into a sous vide bath for at 5-6 hours after it reaches 150 degrees, just bringing up to temp does not confirm that meat born problems that lead to illness, and gut born bacteria, will not manifest, it needs more time. Other than that, great home recipe.
So awesome ! This is great and you're super helpful and great person for sharing this all with us Maria !! 🙏Thank You so much. Btw, He's so cute and with all that mustard 😁 🥰👍
WAY COOL!!! Thanks for sharing this!! I LOVE this!! So much healthier!!! I hope you share recipes for other lunchmeats with us here on UA-cam so we can "see how" as well, please!!! Yes, seeing something visually for myself and I am sure for others like me also, is always much better than just reading it in a recipe. I'd really be interested in bologna and most especially doing this with ground beef! Hmmmm? Interesting, there! Also, unless I'd have more lunchmeats to make besides just the chicken, I'd not be able to justify spending the money for the meat press and the slicer. My 'significant other', even though we are both Ketovore, would question me on the 'why' I spent what I did for just one thing, you know how they can be! Lol! I am definitely interested in learning more, for sure!!! Ha!!! We'll put the deli counter OUT of business! Plus no more additional BAD ingredients in our diets!!! Yay!!!
used two small bread pans. sprayed avocado oil pressed one into other then folded over and pressed again.baked to 140% made a nice small loaf of chicken. cut with knife.
I'd love to see a gyro meat recipe. For something a bit unique, a bacon cheeseburger loaf might be interesting (puree the bacon and beef, then add cheese cubes).
@@jeanettehaygood4154 I've had a butcher grind together bacon and beef before. However, if I wasn't going to grind up the bacon I'm guessing it should be precooked and probably crushed into coarse bacon bits.
Thanks for the video, it inspired me to do this and I am happy to report it was completely successful. I shared a link to this video so others can discover this great idea.
Maria, I purchased the meat press you recommended and have made deli meat twice, but getting the meat out of the press is difficult! Can you do a video showing how you get the meat out?
I am so a gadget girl. I thank you for doing this. I need to cut back on my sodium and it is so hard to find healthy deli meat. I currently have my first batch on the stove. My meat slicer comes tomorrow😁
So I’ve made a chicken variety and a pork as well but the directions with the press says boil for 2 hrs until it reaches 180 and honestly it’s a little dry. So seeing you boil yours far less to a lower temp, I think I’ll try cooking mine to only 160 next time.
So I actually made this recipe. What I am about to state is only my opinion not a criticism of the end product which was very good. One thing she did not say while making this is exactly how messy it ends up being. I am not exaggerating but it was like chicken goo was everywhere. Also I don’t think I processed it enough because the texture was a little off. Honestly for me the effort and reward didn’t really match up so I don’t think I will be making this again.
Thank you for this video. We cooked ours to 155 F, but it was dry and crumbly. It still tasted good, and it was usable. Do you have any ideas of what we did wrong?
You can do it! And once you get the hang of it you'll see this way of eating is actually less expensive because you aren't snacking constantly and your health improves!!
Ground meat and chicken thighs with bone on and skin on are the cheapest. When you cook the chicken you can boil and keep the broth for later use, although I add the bones and extra to give me more in my broth. Don't like dark meat? Then you can use the meant to make chicken nuggets with pork rinds for breading, chicken salad ranch and the fried chicken skins as the bacon, mayo based chicken salad with bacon and cheese and pickles, pizza with chicken as your crust and so much more! Sometimes whole chicken is cheap, but I found chx thighs to be cheapest and as long as they aren't eating them plain my kids will eat them happily.
Are you testing the meat temperature at the top of the meat or in the direct center? I am finding that the meat doesn't all cook to the same temp, but when I wait for the center temp to be about 160, the outsides are overdone. But if I test the outside as my measurement, the inside is much lower than is safe for cooking chicken...
Thank you for that video so doable also just starting carnivore so I need real easy I don’t want to over think this way of eating until I’m ready so my question is can I just do different meats at all meals and is keeping my fat lower then my protein ok I’ve been in ketosis for 2 weeks from keto but weight not moving so that is why I’ve moved to the carnivore way of eating anyway will this work everyday?
You're welcome! Weight loss is about getting your macros right. You can get them for free here (PLEASE read the notes at the top of the calculator) mariamindbodyhealth.com/calculator/
Hi I liked your video. I really would like to learn to eat in a way to loose weight and be healthier. I have diabetes IBS depression high blood pressure. And some other things. Part of my problem is my job. Im a truck driver and work long hours. Exercising is hard to get in so the food thing would help lots.
Thanks for your kind words! I am here for you. I suggest my Keto VIP plan with lifetime access (it also comes with a free 60 day Platinum Coaching membership) and add a personal health assessment to speed up healing 💪❤️ keto-adapted.com/product-category/packages/ keto-adapted.com/product/assessment-form/
@@MariaEmmerich I used my Sous Vide, and it turned out wonderfully. I set my Sous Vide at 158. It will take 2.5-3 hours, but you don't have to keep an eye on the water level. Set it up, go to the beach, and when you come back, it is ready to be pulled out of the water bath.
This looks very interesting to do after hearing that deli meat has been recalled over a listeria outbreak. This is something I definitely want to try
Another great reason to switch to homemade 🙌
Thank you, Maria. I haven’t eaten any cold cuts since I had to become ketocarnivore because of my health problem.
I’ve never knew it was so simple. Thank you for sharing with everyone.
This is awesome! I had no idea I could do this on my own. Just ordered mine! Thanks Maria! Please do a video of making the bologna.
There are lots of recipes online. Follow the same concept Maria showed and use meats/seasonings for bologna.
It’ll be nice to have a healthified version of bologna!
My mother used to make our deli meat, but it was just roasted chicken or ham or roast beef, etc. She had a meat slicer and sliced the meats very thin and we gobbled it down! But, of course, that meant we had to buy things like Bologna (and my favorite as a kid - olive loaf, which is basically just Bologna with stuffed green olives in it). She also would make ham salad with part of the ham and chicken salad if she cooked extra chicken breasts (always on the bone for flavor).
This looks interesting and good for uniform slices. It actually reminds me if the Plainville Farms Organic turkey deli meat in appearance. If you have access to it, it's still clean - organic turkey, sea salt & water.
I need to try this!
It is ideal to cook this immersed in a large Instant Pot with a sous vide setting, so you can just set the temperature and be sure it stays there. Also, the style of meat press that has a thermometer that mounts on top is ideal.
I just saw your video on TikTok and had to follow you on UA-cam because I love your deli meat recipe. For a very long time i have been trying to learn how to make deli meat and non of the videos were as clear and easy as your video is with two simple
Ingredients. Thank you! I appreciate the time and effort. I have all the symptoms you mentioned plus more. Its our modern diet that is making us sick. I want to branch away from modern way of living and live by producing what I consume. To farm is the way of life and land prices are ridiculously high. In the end we must go back to the beginning way of living in order to remove diseases from out life.
Maria ! You are so gifted with recipe making! I am so grateful you share your gifts with us - truly a blessing ❤
Thank you sweetheart!
Absolutely nothing better than feeding a child something they really love. Great video.
Run hot water over your pan and meat will release from the inside. Also meat should be cooked until 160 degrees inside, not 150. I am fairly new to this but totally love my meat press.
While the meat rests, the carryover brings it up to 160-165. Like roasting a pork loin, you cook it to 145/150 and let it rest. The result it tender juicy roast pork.
You do know the hole in the side of the canister is for inserting the thermometer so you don't have to remove the lid, right? Great video! That was the only thing I knew about it lol.
Thank you for that insight!
They add the starch so they don't have to use as much real meat, and so can sell it for the same price and make more money. It is greed for sure.
👍🏽 yep
Your excitement over your new toy gives me the giggles! That is so me when i get a new kitchen, or craft toy. Thank you for your fantastic recipes and enthusiastic personality. ❤
You made my day 🥰🙏
This is awesome. This appeals to me because the trend is for "uncured" deli meats and they use celery juice or powder. That stuff gives me a headache. Definitely gonna try this!!
Awesome idea. Can't wait to do this. BTW 165° is the temp chicken should be cooked at not 155
For deli meat, if you go over 155 it will be overcooked.
I’m going to try putting ground Turkey in the blender, with cherrywood smoked salt. My meat press will arrive tomorrow!
Let me know how it goes!
@@MariaEmmerich it went perfectly! I’m not sure how to send a video on here so I’m going to post a video on your Facebook 30 day cleanse page in the comments under your deli meat video. It literally slid right out of the metal container :)
I just ordered my press, thin sliced chicken then dehydrate for chips
Enjoy!
I’m definitely trying this! I think I will add my homemade cure (fermented celery powder) and do some digging on how to use Rosemary extract to help it last longer in the fridge. I can’t wait to try it with our homegrown lamb (Gyros!) and the deer hubby hunts. Thank you so much for this video!
You're welcome! :)
I never thought of doing deer like that! That's an awesome idea! Thank you
This is great. Thanks for sharing. Me and my son are trying to eat organic homemade food. Because the food now days is just so unhealthy and has a lot of unnecessary chemicals and additives. So this will be great. I told him we don't have to buy ready made food from fast food places or prepackaged food from grocery store. We can make it all ourself. And I've been on a mission to prove that lol he used to like pizza lunchables so I researched how to make them on UA-cam. They came out better than the store bought ones and healthy. So far he has liked all the homemade food way better than fast food and prepacked food. So again thanks for this video. I want to make homemade sub sandwiches from scratch next.
I freaking love you Maria you really made my day I was looking for a recipe but couldn’t trust anyone but you!!! ❤❤❤
I heard your husband today on nutrition with Judy and he did a great job. I was in my car driving to the dairy to pick up some heavy cream and I said a little prayer for him. Two questions, what if you did this with some sort of beef. And what if you did it with chicken thighs?
Thank you for listening! I will tell him. You could use beef or chicken thighs :)
Absolutely love this idea. I'm already trying to come up with variations, but I do know for sure I want to figure out how to do a Mortadella. I miss that one the most, you can't find it without nitrates/nitrites, sugar and other questionable ingredients. Thank you Maria for your endless efforts of making healthy food accessible to all of us.
I love mortadella too
@@lindahughey4330 Well, if I figure it out I’ll definitely let you know how I did it. 😄
@@mtnwmn . Thank you!!
Watch “Cuore Di Cioccolati.” He has excellent Italian meat curing recipes.
@@toscadonna Thank you! I will definitely check it out. Found a recipe from 2 Guys & A Cooler that looks good too
This is done all over Eastern Europe and Russia... Done with pork too. Thank you Maria
That's so fantastic!! Thanks for sharing. Amazing!!! I bought a meat slicer over 2 months ago and never opened the box. I'm totally going to try this. Thanks again! 💕
Awesomeness!!
this is awesome. I love deli meat in an egg wrap and the price of the "good" stuff is 10-12$ a pound now. so going to try this.
This is way cheaper in the long run, and healthier too!
I absolutely can not wait to get mine and make this. I already have a meat slicer since we hunt and process our own venison. One of the best gadgets to have!
Awesome!
i do my pork beef bologna in mine in a pressure cooker.
I grew up in a small town in Canada 🇨🇦 where fried bologna is a meal on our table once a week, so I missed it while on a keto diet.
But never thought to do chicken or turkey breast....thanks for the idea. ❤
Sounds great!
I never knew this was an option.
Great idea thank you.
Clearly passes the kid taste test 👍🌞
Our pleasure!
Wow what a great concept/recipe. My son eats deli meat all the time, even when I buy the cleanest selection I feel gulity. I am definitely going to master this! Thx so much
Great recipe I'll definitely test this out. Ground chicken or grinding the chicken would work a bit better. Just my tip as a sausage maker. Also, if you put the ground meat whatever the method in a stand mixer for few minutes with the paddle or dough hook attachment you will get a better protein extraction from the meat and will probably eliminate your air pockets. Powder milk or other powder protein forms will help with the meat sticking together better. To prevent the sticking you can use some oil to help since the chicken breast is so lean. Adding thighs with the fat on will help also. I'm definitely going to give this a go! Did you add the seasoning salt to it as well?
Feel free to add any seasonings you like :)
I love this! Thank you for showing us how to make deli meat.
Hi Maria! Thank you for this video and inspiration! I too would love to see you do a video making the bologna please.
Noted! :)
How long does the meat last in the fridge and can it be frozen? Love this idea, am definitely going to try this, thank you for yet another an amazing recipe
I would store it in the fridge for a couple of days; otherwise freeze it for up to a month :)
Can I just use ground Chicken?
this is so interesting. i never thought it could work this way. great stuff and thanks for sharing!
Glad it was helpful!
I can’t wait to try! I love turkey deli meat. I beat it would cook great in the sous vide.
I will be ordering my very own deli meat press very soon. Thank you for sharing with us!
Awesome!
Good video ,but just a suggestion I have ,which is to knead the minced chicken before putting it in the meat press and kneading will make it smooth and your deli will come out smooth.
Thanks for the informative video
God bless
Thanks for the tip!
@MariaEmmerich
You are welcome dear
That’s amazing! I had no idea! We raise our own meats so this would be awesome!!
Blending the meat into a puree is called a farce. If you were to then put it into a casing, you would have a sausage. This is the process of making bologna, pressed ham, etc. Its a texture and blending process. Drizzling small amounts of cold iced water into the blender would help make that mixture even more palatable. My recommendation would be to place your meat press into a sous vide bath for at 5-6 hours after it reaches 150 degrees, just bringing up to temp does not confirm that meat born problems that lead to illness, and gut born bacteria, will not manifest, it needs more time. Other than that, great home recipe.
Thanks for the tips :)
The meat press is currently unavailable 😔
Awesome idea Maria. Thanks so much for sharing all your recipes!!!
So awesome ! This is great and you're super helpful and great person for sharing this all with us Maria !! 🙏Thank You so much. Btw, He's so cute and with all that mustard 😁 🥰👍
You are so welcome!
I recently found some sliced deli turkey breast at Kroger‘s with no additives. It’s the Simple Truth brand, which is a store brand of Kroger’s.
Awesome just need to gater the parts so its easy from the start
If you would put your hand over the open end and turn the container over and run warm water over it, the meat will slide right out.
WAY COOL!!! Thanks for sharing this!! I LOVE this!! So much healthier!!! I hope you share recipes for other lunchmeats with us here on UA-cam so we can "see how" as well, please!!! Yes, seeing something visually for myself and I am sure for others like me also, is always much better than just reading it in a recipe.
I'd really be interested in bologna and most especially doing this with ground beef! Hmmmm? Interesting, there!
Also, unless I'd have more lunchmeats to make besides just the chicken, I'd not be able to justify spending the money for the meat press and the slicer. My 'significant other', even though we are both Ketovore, would question me on the 'why' I spent what I did for just one thing, you know how they can be! Lol!
I am definitely interested in learning more, for sure!!! Ha!!! We'll put the deli counter OUT of business! Plus no more additional BAD ingredients in our diets!!! Yay!!!
used two small bread pans. sprayed avocado oil pressed one into other then folded over and pressed again.baked to 140% made a nice small loaf of chicken. cut with knife.
I'd love to see a gyro meat recipe. For something a bit unique, a bacon cheeseburger loaf might be interesting (puree the bacon and beef, then add cheese cubes).
If you made this would you cook the bacon first and then add it to the ground meat?
@@jeanettehaygood4154 I've had a butcher grind together bacon and beef before. However, if I wasn't going to grind up the bacon I'm guessing it should be precooked and probably crushed into coarse bacon bits.
Since its so thin you can airfry it and make it into a chicken chip :D
Yes!!
Thank you Maria, for introducing me to a wonderful and food-clean product and recipe. Great idea!
I did your recipe and it tasted great
Any tips on making it less crumbly?
Don't overcook it :)
Thanks for this. I'll try it!
Maria, we just love you.
You are SO kind 🙏
Thanks for the video, it inspired me to do this and I am happy to report it was completely successful. I shared a link to this video so others can discover this great idea.
Nice work! Thank you!!
😅 would this work in a slow cooker?
What temp is the water? 😅 i realized that would give me an idea of if it's possible
Sorry, I haven't tried it in a slow cooker 🙏
I was thinking gyro meat
I second a vote for gyro meat 😊
After boiled, you can smoke the meat and make it smokey chicken sandwich meat.
Sure! Yum!
Thank you so much Maria. I didn’t know it was so easy!
Enjoy!
What other meat can we use?
Maria, I purchased the meat press you recommended and have made deli meat twice, but getting the meat out of the press is difficult! Can you do a video showing how you get the meat out?
Line it with parchment or gently release it by running the dull end of a butter knife inside the canister before releasing.
I would love to see other lunch meats like roast beef and ham. I was wondering if your new slicer is holding up well?
Noted! And yes, it works great!
WOW! AWESOME! Must try this. What temp if using beef instead of chicken, have you tried this with beef?
I haven't yet but I will report back when I have! :)
This is fantastic! Thank you Maria!
You could use parchment paper to partially line.
Yes! Good idea 👍
How long can this stay fresh in the fridge? Thank you.
Freeze any leftovers after about 4 days.
@@MariaEmmerich thank you.
Amazing!!!!! Cant wait for the bologna!!!!
I am so a gadget girl. I thank you for doing this. I need to cut back on my sodium and it is so hard to find healthy deli meat. I currently have my first batch on the stove. My meat slicer comes tomorrow😁
Love this Maria! Roast beef?
Awesome idea! Just ordered mine - thank you!❤
Awesomeness! Enjoy!
So I’ve made a chicken variety and a pork as well but the directions with the press says boil for 2 hrs until it reaches 180 and honestly it’s a little dry. So seeing you boil yours far less to a lower temp, I think I’ll try cooking mine to only 160 next time.
It is easy to overcook if you're not careful.
Can you use beef?
Yes! I think I will try bologna next :)
I was thinking of using your Braunschweiger recipe and cooking it this way- for bologna!
Have you tried it yet with beef and then dehydrating it into jerky?
Not yet but you could certainly do that :)
Have you tried using other meats? If so could you give insight to those as well? Roast beef perhaps?
You can totally use other meats. I just wouldn't use ground meat because the texture of the deli slices will be off.
So I actually made this recipe. What I am about to state is only my opinion not a criticism of the end product which was very good. One thing she did not say while making this is exactly how messy it ends up being. I am not exaggerating but it was like chicken goo was everywhere. Also I don’t think I processed it enough because the texture was a little off. Honestly for me the effort and reward didn’t really match up so I don’t think I will be making this again.
Thanks for your input! ☺️
Thank you for this video. We cooked ours to 155 F, but it was dry and crumbly. It still tasted good, and it was usable. Do you have any ideas of what we did wrong?
Hmm, not sure. Try adding some water and gelatin next time: mariamindbodyhealth.com/the-best-homemade-deli-meat/
@@MariaEmmerich thank you!
Things we learn. Maria, what do you feed your dog?
She eats mostly carnivore :)
Awesome! Thanks
Cross contamination is when you touch raw chicken then touch salt jar and bread without washing your hands first.
Wouldn't parchment paper work in the tube? I've used ot to wrap seitan in the past when one doesn't want to wrap it in foil to boil or steam it.
I haven't tried yet :)
I’m going to try the parchment paper today & will comment how it worked :)
What about spraying oil on the inside of the tube first? Would that work?
Thanks for the recipe
Awesome thanks so much. Can you do it with beef roast?
Yes ☺️
I thought so. Also was thinking of instead of cooking it in water I mite cook it in my smoker. Any thoughts?
Trying this today!! Egg life “sandwiches” with chicken deli meat for supper tomorrow night. Thank you so much for telling us about this!
Enjoy!
I am new to your channel and I am loving it. I'm trying to change my diet but it kinda expensive.
You can do it! And once you get the hang of it you'll see this way of eating is actually less expensive because you aren't snacking constantly and your health improves!!
Ground meat and chicken thighs with bone on and skin on are the cheapest. When you cook the chicken you can boil and keep the broth for later use, although I add the bones and extra to give me more in my broth. Don't like dark meat? Then you can use the meant to make chicken nuggets with pork rinds for breading, chicken salad ranch and the fried chicken skins as the bacon, mayo based chicken salad with bacon and cheese and pickles, pizza with chicken as your crust and so much more! Sometimes whole chicken is cheap, but I found chx thighs to be cheapest and as long as they aren't eating them plain my kids will eat them happily.
I wish I liked that bread. I've yet to find a low carb bread that is tolerable. Cool video though.
Im wondering if adding some beef gelatin would makecthis more like deli meat and easier to slice on my electric meat slicer.
mariamindbodyhealth.com/the-best-homemade-deli-meat/
Can't wait to see what honey smoked deer slices taste like!
You and me both!
This sounds amazing!
Does this work with store bought ground chicken?
Use whole chicken breasts pulsed in a blender like I did :)
Hi guys. What can I use if I don't have that compression thing that Maria cooks the meat in. Please advice would be appreciated
I have seen others use a wide mouth ball mason jar :)
That looked really good.
It’s so good! 😊
Where was the spring when you opened it after cooking ??
Are you testing the meat temperature at the top of the meat or in the direct center? I am finding that the meat doesn't all cook to the same temp, but when I wait for the center temp to be about 160, the outsides are overdone. But if I test the outside as my measurement, the inside is much lower than is safe for cooking chicken...
Just found you via Mark Bell. Could you use pork or turkey via same method? Or different ingredients required?
Cool! We love Mark! Yes, you can do that :)
Can you do this with any meat?
I haven't tried them all, but I'm sure you probably could :)
Tried for the first time! There was a little liquid in the press so do I drain that before putting in fridge?
You could do that. Otherwise it should solidify in the fridge (may be a gel-like consistency)
Wow it turned out great ! Thank you. Can I slice it & freeze it?
Great! Yes, that will work. :)
Thank you for that video so doable also just starting carnivore so I need real easy I don’t want to over think this way of eating until I’m ready so my question is can I just do different meats at all meals and is keeping my fat lower then my protein ok I’ve been in ketosis for 2 weeks from keto but weight not moving so that is why I’ve moved to the carnivore way of eating anyway will this work everyday?
You're welcome! Weight loss is about getting your macros right. You can get them for free here (PLEASE read the notes at the top of the calculator) mariamindbodyhealth.com/calculator/
Thank you! This is great! ❤
Hi I liked your video. I really would like to learn to eat in a way to loose weight and be healthier. I have diabetes IBS depression high blood pressure. And some other things. Part of my problem is my job. Im a truck driver and work long hours. Exercising is hard to get in so the food thing would help lots.
Thanks for your kind words! I am here for you. I suggest my Keto VIP plan with lifetime access (it also comes with a free 60 day Platinum Coaching membership) and add a personal health assessment to speed up healing 💪❤️
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I’m wondering if I could do this in a straight sided mason jar with the fermentation spring
Yes :)
What a GREAT share! Thank you! ❤
Should you let it cool down before putting in fridge, to avoid bacteria growth?
You could do that. I personally don't think it matters much 🙏
what was the bread called? Do you have that recipe on youtube?
PSMF Bread: mariamindbodyhealth.com/chewy-protein-sparing-bread/
@@MariaEmmerich Can the egg whites in the carton be used? I could never use a full dozen of eggs at these prices.
That can work for some people but is harder to get the whites to whip really stiff.
Why do you stop the cook at 150? Is it safe to assume it will continue to cook until it reaches 165 out of the water bath?
It continues to cook. If you leave it in the water until the thermometer reached 165 your deli meat will be very overcooked, dry, and crumbly.
I would guess that adding starch etc makes the meat go further, you get less meat and more cheap fillers.
Yep :(
I will try this and use my Sous Vide to cook the deli meat.
Let me know how it goes!
@@MariaEmmerich I used my Sous Vide, and it turned out wonderfully. I set my Sous Vide at 158. It will take 2.5-3 hours, but you don't have to keep an eye on the water level. Set it up, go to the beach, and when you come back, it is ready to be pulled out of the water bath.