I've made mention before that I want to offer simple swaps to make you and your family healthier. Not hacks, but real life changes that are easy and sustainable. Here's the next one for you.
I've known for years how bad most deli meat is for you due to the amount of additives in it but making it at home sounded like a long, labor intense process. Not that I had really looked into it but I knew how much work it was to brine, age and smoke meat cuts and so why wouldn't deli meat be the same?
Once again I proved myself to be wrong. I ordered a ham press from amazon and that was the beginning of the end of me buying lunch meat from town.
Basic steps are this:
- Grind your raw meat of choice.
- Season the meat with your choice of herbs, spices and salt/
- Press the seasoned meat into the stainless steel press.
- Insert the spring top and put the lid on.
- Place the press in a stock pot of water. Water should be an inch below the lid of the press.
- Simmer for 60-90 minutes.
- Insert the thermometer to check the internal temp. Should be at least 165 degrees.
- Remove the press from the water and allow it to cool.
- Removes the meat and refrigerate.
Controlling Texture at Home
One of the biggest advantages of making deli meat at home is that you can control the texture—something store-bought meat achieves with additives and binders.
Texture is influenced by a few simple factors:
~How finely the meat is processed
A coarse grind or quick pulse creates a more rustic, roast-like slice. A fine grind or brief purée produces a smooth, classic deli texture. For an ultra-smooth, bologna-style loaf, process until paste-like.
~Temperature
Keeping the meat very cold while processing helps the proteins bind, resulting in cleaner slices. Warm meat can lead to a crumbly or grainy texture.
~ Salt and mixing
Salt helps proteins bind. Mixing longer creates a firmer, springier slice; minimal mixing yields a softer, more tender texture.
~Moisture (optional)
Adding 1–2 tablespoons of bone broth, ice water, or milk per 2 lbs of meat can improve smoothness and prevent dryness.
~Packing the press
Pressing the meat in small amounts and eliminating air pockets results in a tighter, smoother finished loaf.
~ Gentle cooking
Simmering—not boiling—keeps the meat tender and cohesive. High heat can cause a grainy texture.
With just these small adjustments, you can make deli meat that’s rustic, firm, or ultra-smooth—without fillers, emulsifiers, or preservatives.
Side Note: Wild Game vs. Poultry
Wild game and poultry behave a little differently due to fat content. Wild game is naturally lean, which can result in a firmer or drier texture if overcooked. For best results, process wild game very cold, mix thoroughly, and consider adding 1–2 tablespoons of liquid (bone broth or ice water) per 2 lbs of meat to improve binding and moisture. Poultry is more forgiving due to its higher natural moisture and fat, making it easier to achieve a smooth, tender slice with minimal adjustment.
Start Here
2 lb of meat
1-2 tbsp of seasoning, OR 1 tsp. Garlic powder, 1 tsp Onion powder, 1 tbsp Real Salt, 1 tsp Pepper
That's it. It's really that simple to swap one unhealthy product for a homemade healthy one!
Shelf Life
~ Shelf life is about a week in the fridge. Or it can be frozen.
Photo note:
We slice our deli meat thick, so it only takes one or two slices. Another perk of making it yourself! Pictured is sourdough flatbread, herbed goat cheese, rustic venison and finer ground chicken. The only thing that could have made this sandwich better is a handful of garden fresh mixed greens and a slice of red onion!
Still Unsure?
You can use any meat you like. So far I've used venison, chicken, turkey, ham, and beef.
Seasoning, well that's obviously my favorite part. I love to mix herbs and spices making different blend. The lunch menu may stay the same but the flavors are always changing.
A few of my favorite blends to put into our deli meats are:
~~From Wild Hearth Co:
~ Hearth Blend - in anything
~ Venison Breakfast Sausage Blend - in any wild game or pork
~ Nordic Game Rub - in beef, venison, wild game
~~From WildFlower Farm
~ Farm Dust
~ Mexican
~ Farm Potato -yes it really goes in anything.
~Citrus Herb - in poultry
Dive a little deep into the nutrition side
This is a rabbit hole I could jump pretty deep into but lets look at the highlights.
Most store-bought deli meats aren’t just meat. They’re a highly processed product designed for long shelf life, uniform texture, and convenience—not nourishment.
Commercial deli meats often contain:
~ Preservatives like sodium nitrite/nitrate, which help prevent spoilage and keep meat pink but have been linked to inflammation and other health concerns when consumed regularly
~ Added sugars (yes, even in savory meats) to enhance flavor and browning
~ Modified starches, binders, and fillers to improve texture and reduce cost
~ Artificial flavors and “natural flavors”, which can mean dozens of undisclosed ingredients
~ Excess sodium, far beyond what’s needed for preservation or taste
Even “cleaner” or organic deli meats usually rely on some form of curing agents or celery powder (a nitrate source under a different name) to achieve the same effect.
When you make deli meat at home, the difference is immediate and obvious:
~ It’s just meat, salt, and spices—nothing hidden, nothing unnecessary
~ No preservatives or curing agents
~ Naturally higher protein density because there are no fillers
~ Mineral-rich seasoning if you’re using real salt and whole herbs
~ Easier digestion for many people, especially kids and those sensitive to additives
You’re also in control of quality. Wild game, pasture-raised poultry, or locally sourced meat brings a very different nutritional profile than conventionally raised, ultra-processed options. More real protein. Better fats. Fewer inflammatory inputs.
This isn’t about perfection or never eating store-bought food again. It’s about choosing one everyday staple and making it work for your body instead of against it.
Lunch meat is a small thing—but small things, done consistently, are how real health shifts happen.
And honestly? Once you realize how simple this is, it’s hard to go back.