Homemade Deli Meat

Learn how to make homemade deli meat with this easy, additive-free recipe. Customize flavors and enjoy a healthy recipe.

Course Appetizer, Side Dish, starter

Cuisine homemade

Keyword deli meat, low carb, meat, meatloaf

Prep Time 20

Cook Time 30

Total Time 50

Servings portions

Calories 254kcal

Author missblasco

Ingredients

1 lb ground beef or pork (minced at the butcher shop for convenience) 500 g
10 oz boneless, skinless chicken breast or thighs, cut into thin strips 300 g
3.5 oz smoked bacon, chopped (optional) 100 g
1 teaspoon sea salt adjust to taste
1 teaspoon sweet paprika
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon olive oil for moisture, optional
Optional fillings: Diced carrots asparagus, boiled egg, pickles, or fresh herbs.
Optional spices: Turmeric rosemary, or cumin for extra flavor.

Instructions

If using chicken, cut into thin strips or mince at home using a food processor for food safety (butcher shops typically avoid mincing poultry to prevent cross-contamination risks, like salmonella).
Important: Never wash raw chicken, and disinfect all surfaces and utensils after handling.
In a large bowl, combine the ground beef or pork with sea salt, paprika, black pepper, oregano, garlic powder, onion powder, and olive oil (if using). Mix thoroughly.
Add the chicken strips and smoked bacon (or other fillings) to the mixture, ensuring even distribution.
Line a loaf pan (9x5 inches) with parchment paper or lightly grease it. Press the meat mixture firmly into the pan for a compact texture, or shape into a log and wrap tightly in parchment paper or foil for a rounder shape.
Preheat the oven to 360°F (180ºC).
Bake for 30–35 minutes, or until the internal temperature reaches 165°F (74°C) for chicken and 160°F (71°C) for beef/pork. Use a meat thermometer to confirm.
Alternatively, steam for a softer texture or use a sous-vide setup for precise cooking.
Let the deli meat cool completely (about 1 hour) to firm up for easier slicing. Slice thinly with a sharp knife or deli slicer for sandwich-ready portions.
Refrigerate in an airtight container for 4- 5 days. Freeze in portions, wrapped tightly, for up to 3 months.

Notes

Tip: By blanching and peeling the tomatoes, you are making the Lycopene, a powerful antioxidant, more bioavailable while creating a much smoother, professional texture for your Pisto. This slow-cooking method also ensures the vegetable fibers (MACs) are softened for optimal digestion.

Nutrition