How To Make Deli Meat

For your next meat processing project, why not try making your own deli meat? Deli meat can be expensive and you don’t always know the ingredients that go into the final product. By making your own, you can control the entire process, know exactly what gets added to what you’re making, and even have some fun experimenting with new flavors. Here’s an easy guide to doing it yourself at home!

We want to break the meat all the way down and to do so; we are going to grind the turkey three times. The first time will be through a regular 3/8th plate. This is going to break it down into something easier to grind through smaller plates. Our second grind is going to be through a 1/8th plate. We will add our seasoning to the meat between the second and third grind. This will help the meat hold together better and make that final grind much quicker. Soluble Cajun Seasoning can be a good choice.

"Ready to take control of what goes into your deli meat? Follow this easy guide to make delicious and healthy turkey deli meat right at home!

We want to break the meat all the way down and to do so; we are going to grind the turkey three times. The first time will be through a regular 3/8th plate. This is going to break it down into something easier to grind through smaller plates. Our second grind is going to be through a 1/8th plate. We will add our seasoning to the meat between the second and third grind. This will help the meat hold together better and make that final grind much quicker. Soluble Cajun Seasoning can be a good choice.For our smoke schedule, we will start our smoker at 120 degrees or as close as your smoker will get and have all the dampers open. We're adding no smoke or humidity. During this process, we are trying to dry the outside of the casing. Next, we will go to 130 degrees with our dampers closed 3 quarters of the way, and at this point, we will start adding smoke and humidity. A great way to add extra humidity to your smoker is with a wicking towel or automotive sponges sitting upright in your water pan. This will increase the surface area that it can come up and out of. Next, we will go to 145 degrees again for an hour, then 160 degrees for an hour, and finally 175 degrees until the internal temperature of your sausage is 160 degrees.