Is homemade lunch meat healthier?

Yes! According to this article , two chemicals that are linked to increasing the risk of bowel cancer are added to store-bought meat. When you make your own with good quality meat, you are not consuming these chemicals. Roasted turkey will have lower sodium than store-bought cold cuts as well. Whole foods for the win!

Is it cheaper to make your own deli meat?

The turkey breast I bought was 48 oz (or 3 lbs) and I got it for $8. Making my own lunch meat is the equivalent of paying $1.33 for an 8-ounce container of processed lunch meat. Compared to the store-bought all-natural variety, I'm saving 78% by making my own homemade lunch meat!

How long is lunch meat good for?

Lunch meat can be refrigerated for up to three to five days in an airtight container .

Can you freeze lunch meat?

Absolutely! Sliced or unsliced meat can be placed in the freezer. It can be kept there for up to one to two months.

Can I make lunch meat with season chicken breast?

Somewhat. Chicken breast is much smaller than turkey breast making it a little more challenging to get a good cut like sliced deli meat. Although I haven't tried a thinly sliced rotisserie chicken, I bet you can get some great lunch meat from the chicken breast!

Can I make other homemade deli meats?

Yes! There are excellent recipes for homemade pastrami and roast beef and smoked turkey breast on the web. Experiment and let me know!

DIY Homemade Lunch Meat - Make Paper Thin Slices! (+ Video)

DIY Homemade Lunch Meat

I quit eating lunch meat when I learned about nitrates, but when I learned how to cook paper thin slices of turkey at home, homemade lunch meat was on!

Print Recipe

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I quit eating lunch meat when I learned about nitrates, but when I learned how to cook paper-thin slices of turkey at home, homemade lunch meat was on! Make the best homemade white sandwich bread and you have a tasty meal!

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 1 hour 40 minutes
Yield: 3 lbs 1x
Category: Main Meals
Method: Oven
Cuisine: American

Ingredients

Scale

1 whole turkey breast (approx 48 oz)
2 tsp homemade seasoned salt
2 tsp olive oil

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Instructions

Preheat oven to 350F.
Rinse the turkey breast and pat dry. If yours comes with a twine casing, leave that on.
Rub the homemade seasoned salt – or another seasoning of choice – all over the turkey breast, massaging it as you cover the meat.
Place the turkey breast in an 8×8 glass pan and drizzle with 1 tsp olive oil. Turn it over and drizzle with the remaining olive oil.
Roast in the oven for 90 minutes, or until the internal temperature reaches 165-170F.
Remove from the oven and allow to cool to room temperature.
Cut off the twine, if necessary, and refrigerate overnight.
The next day, use a very sharp serrated knife (I have this one) to cut very thin slices of turkey breast, aiming for a slice that’s as wide as the knife blade.
Store in the fridge, freezing any portions that won’t get eaten within a week.

Notes

I recommend slicing up the whole turkey breast at the same time. You might as well if you’ve already got the tools out!
Use a kitchen scale to weigh the slices into 8 oz portions.
Place each portion into a freezer-safe container and pull out one portion each week. This is how we made one turkey breast last a whole month.

Nutrition

Calories: 250

Find it online: https://dontwastethecrumbs.com/diy-homemade-lunch-meat/